含硫氨基酸美拉德反应在金华火腿挥发性风味物质形成中的作用.PDF

※基础研究 食品科学 2013, Vol.34, No.19 23 含硫氨基酸美拉德反应在金华火腿 挥发性风味物质形成中的作用 * 赵景丽，赵改名 ，柳艳霞，田 玮，张建威，胡东华 (河南农业大学食品科学技术学院，河南 郑州  450002) 摘  要：通过固相微萃取技术(SPME)气相色谱- 串联质谱(GC-MS)分析葡萄糖分别与蛋氨酸、半胱氨酸在金华火腿 成熟条件下的反应产物。结果表明：蛋氨酸和半胱氨酸参与的美拉德反应分别有10种和7种挥发性产物属于金华火 腿的风味物质。其中含硫化合物主要由蛋氨酸反应产生，表明含硫氨基酸尤其是蛋氨酸美拉德反应产生的挥发性物 质对金华火腿独特风味的形成具有重要贡献。 关键词：金华火腿；含硫氨基酸；美拉德反应；气相色谱- 串联质谱；挥发性产物；蛋氨酸 Analysis of Volatile Flavor Compounds in Jinhua Ham as Maillard Reaction Products of Sulfur-containing Amino Acids * ZHAO Jing-li ，ZHAO Gai-ming ，LIU Yan-xia，TIAN Wei, ZHANG Jian-wei ，HU Dong-hua (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) Abstract ：The Maillard reaction products of glucose with the sulfur-containing amino acids methionine or cysteine under the ripening conditions of Jinhun ham were analyzed by SPME-GC-MS. The results showed that 10 and 7 volatile compounds contributing to the flavor of Jinhuan ham were formed from the Maillard reactions of methionine and cysteine, respectively. The identified sulfur-containing compounds were produced mainly from methionine, demonstrating the important contribution of volatile compounds generated from the Maillard reaction of sulfur-containing amino acids, especially methionine, to the unique flavor of Jinhua ham. Key words ：Jinhua ham ；sulfur-containing amino acids ；Maillard reaction ；gas chromatography-mass spectrometry (GC-MS) ；volatile products；methionine 中图分类号：TS251.65 文献标志码：A 文章编号：1002-6630(2013)19-0023-04 doi:10.7506/spkx 1002-6630-20 1319006 金华火腿是我国几千年来民间肉品加工经验和智慧的 在金华火腿挥发性风味物质形成中的作用，目前还未见 结晶，以其色、香、味、形俱佳著称于世，深受人们的喜