梅鱼内脏酶解液美拉德反应工艺优化及挥发性物质分析
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摘要
本文以综合感官评分为评价指标,对梅鱼内脏酶解液与还原糖美拉德反应的条件进行了优化。以吸光度和感官评分作为指标,通过单因素和正交试验,优化美拉德反应条件,并对其反应产物的挥发性成分和抗氧化活性进行分析。结果表明,当反应温度为120℃,反应时间为100 min,pH为9.0,葡萄糖与木糖之比为1∶1时,梅鱼内脏酶解液美拉德反应的感官效果最高评分为7.51。在此条件下,通过对产物SPME-GC-MS分析,从梅鱼内脏酶解液美拉德反应产物中检测出致香成分89种,其中主要有46.79%醛类、7.26%醇类、1.31%吡嗪类、3.04%呋喃类、1.62%噻唑类等化合物。在最优条件下,通过美拉德反应后,梅鱼内脏酶解液的DPPH自由基清除能力从50.26%增加至73.59%,羟自由基清除能力、超氧阴离子自由基清除能力也有所提高,证明美拉德反应提高了梅鱼内脏酶解液的抗氧化性。
The reaction conditions on Maillard reaction between enzymatic hydrolysate of bighead croaker viscera and reducing sugar were optimized using sensory scores as indicator.Optimal Maillard reaction conditions were obtained based on the single factor experiment and orthogonal experiment. Besides,the volatile components and antioxidant activity was evaluated. As a result,the highest sensory score( 7.51) was achieved under the following conditions: Reaction temperature of 120 ℃,the reaction time of 100 min,p H of 9.0,glucose: Xylose of 1 ∶ 1.Under these conditions,89 kinds of aroma components,including46.79% aldehydes,7.26% alcohols,1.31% pyrazines,3.04% furans,1.62% hiazoles,and other chemical compounds were determined through SPME-GC-MS analysis. Under the optimum conditions,the scavenging ability of DPPH free radicals increased from 50.26% to73.59% after the Maillard reaction,the scavenging capacity of hydroxyl radicals and the scavenging ability of superoxide anion free radicals were also improved,it was proved that the Maillard reaction improved the antioxidant resistance of the visceral enzyme solution of plum fish.
The reaction conditions on Maillard reaction between enzymatic hydrolysate of bighead croaker viscera and reducing sugar were optimized using sensory scores as indicator.Optimal Maillard reaction conditions were obtained based on the single factor experiment and orthogonal experiment. Besides,the volatile components and antioxidant activity was evaluated. As a result,the highest sensory score( 7.51) was achieved under the following conditions: Reaction temperature of 120 ℃,the reaction time of 100 min,p H of 9.0,glucose: Xylose of 1 ∶ 1.Under these conditions,89 kinds of aroma components,including46.79% aldehydes,7.26% alcohols,1.31% pyrazines,3.04% furans,1.62% hiazoles,and other chemical compounds were determined through SPME-GC-MS analysis. Under the optimum conditions,the scavenging ability of DPPH free radicals increased from 50.26% to73.59% after the Maillard reaction,the scavenging capacity of hydroxyl radicals and the scavenging ability of superoxide anion free radicals were also improved,it was proved that the Maillard reaction improved the antioxidant resistance of the visceral enzyme solution of plum fish.
引文
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[3]Joubran Y,Mackie A and Lesmes U.Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin[J].Food Chemistry,2013,141(4):3796-3802.
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[16]田爱民,罗日明,周小敏,等.鱿鱼内脏酶解液美拉德反应致香成分GC-MS分析[J].安徽农业科学,2013,41(3):1278-1280.
[17]林娈,杨婷.河蚬蛋白酶解液制备热反应型酱香调味基料的研究[J].河南工业大学学报:自然科学版,2014,35(5):45-50.
[18]谢建春,孙宝国,郑福平,等.烤羊腿挥发性香成分分析[J].食品科学,2006,27(10):511-514.
[19]Nonaka M.Gas Chromatographic and mass spectral analysis of cooked pork liver[J]. Food Chemistry,1984,15(14):713-717.
[20]尹昕新.龙虾头的酶解及Maillard反应制备海鲜味香精[D].南京:南京林业大学,2009.
[21]许瑞红,闫虹,杨立,等.狭鳕鱼排酶解物美拉德反应制备牛肉香型风味物[J].肉类工业,2015(7):25-34.
[22]吴薇,陶宁萍,顾赛麒.鱼肉特征性气味物质研究进展[J].食品科学,2013,34(11):381-385.
[23]Mottram D S,Madruga M S. Some novel meat like aroma compounds from the reactions of alkanediones with hydrogen sulfide and furanthiols[J]. Food Chemistry,1995,43(1):189-193.
[24]And C Y T,Ho C T. Influence of cysteine oxidation on thermal formation of Maillard aromas[J].Journal of Agricultural&Food Chemistry,1997,45(9):3586-3589.
[25]董志俭,李冬梅,牛思思,等.鱿鱼内脏蛋白酶解液制备鱿鱼味香精[J].中国食品学报,2014,14(12):57-64.
[26]Giri A,Osako K,Ohshima T,et al. Identification and characterization of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120(2):621-631.
[27] Wang W Q,Bao Y H,Chen Y. Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system[J].Food Chemistry,2013,139(1-4):355-361.
[28]刘建伟,梁文文,熊善柏,等.响应面法优化鲢鱼皮抗氧化肽的混合酶解工艺[J].食品工业,2018,39(3):157-161.
[29]吕卫金,赵进,毛赞燕,等.顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分[J].食品科学,2013,34(22):138-142.
[2]Yilmaz Y,Toledo R. Antioxidant activity of water-soluble Maillard reaction products[J]. Food Chemistry,2005,93(2):273-278.
[3]Joubran Y,Mackie A and Lesmes U.Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin[J].Food Chemistry,2013,141(4):3796-3802.
[4]Yamabe N,Kim Y J,Lee S,et al.Increase in antioxidant and anticancer effects of ginsenoside Re-lysine mixture by Maillard reaction[J].Food Chemistry,2013,138(2-3):876-883.
[5]Manzocco L,Calligaris S,Mastrocola D,et al.Review of nonenzymatic browning and antioxidant capacity in processed foods[J]. Trends in Food Science&Technology,2000,11(9-10):340-346.
[6]刘安军,柳亚静,郑捷,等.美拉德反应制备带鱼香精的研究[J].现代食品科技,2012,28(1):39-42.
[7]董志俭,李冬梅,牛思,等.鱿鱼内脏蛋白酶解液制备鱿鱼味香精[J].中国食品学报,2014,14(12):57-64.
[8]丛艳君,苘钰婷,易红.草鱼内脏蛋白酶解产物美拉德反应制备调味基料[J].食品科学,2014,35(22):6-10.
[9]Carabass-Giribet M,Ibarz-Ribas A. Kinetics of colour development in aqueous glucose systems at high temperature[J].Journal of Food Engineering,2004,44(3):181-189.
[10]王凤祥.罗非鱼酶解热反应制备鱼味香精的研究[D].广州:华南理工大学,2011.
[11]李冬梅,李欢,李世伟,等.虾头蛋白酶解对热反应型虾味香精风味特征的影响[J].食品与发酵工业,2015,41(6):59-64.
[12]夏秀芳,王博,郑幸子,等.大豆糖蛋白的抗氧化特性[J].食品科学,2018,39(7):97-97.
[13]张俏.梅鱼蛋白肽的制备及其生理活性研究[D].舟山:浙江海洋学院,2015.
[14]张亦鸣,谢晶,薛斌,等.低聚木糖-脯氨酸美拉德反应衍生物的制备及其抗氧化性能[J].食品与发酵工业,2015,41(1):18-22.
[15]王惠英,孙涛,周冬香,等.L-赖氨酸与D-核糖的模式美拉德反应及其产物抗氧化性能研究[J].食品科学,2008,29(5):112-115.
[16]田爱民,罗日明,周小敏,等.鱿鱼内脏酶解液美拉德反应致香成分GC-MS分析[J].安徽农业科学,2013,41(3):1278-1280.
[17]林娈,杨婷.河蚬蛋白酶解液制备热反应型酱香调味基料的研究[J].河南工业大学学报:自然科学版,2014,35(5):45-50.
[18]谢建春,孙宝国,郑福平,等.烤羊腿挥发性香成分分析[J].食品科学,2006,27(10):511-514.
[19]Nonaka M.Gas Chromatographic and mass spectral analysis of cooked pork liver[J]. Food Chemistry,1984,15(14):713-717.
[20]尹昕新.龙虾头的酶解及Maillard反应制备海鲜味香精[D].南京:南京林业大学,2009.
[21]许瑞红,闫虹,杨立,等.狭鳕鱼排酶解物美拉德反应制备牛肉香型风味物[J].肉类工业,2015(7):25-34.
[22]吴薇,陶宁萍,顾赛麒.鱼肉特征性气味物质研究进展[J].食品科学,2013,34(11):381-385.
[23]Mottram D S,Madruga M S. Some novel meat like aroma compounds from the reactions of alkanediones with hydrogen sulfide and furanthiols[J]. Food Chemistry,1995,43(1):189-193.
[24]And C Y T,Ho C T. Influence of cysteine oxidation on thermal formation of Maillard aromas[J].Journal of Agricultural&Food Chemistry,1997,45(9):3586-3589.
[25]董志俭,李冬梅,牛思思,等.鱿鱼内脏蛋白酶解液制备鱿鱼味香精[J].中国食品学报,2014,14(12):57-64.
[26]Giri A,Osako K,Ohshima T,et al. Identification and characterization of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120(2):621-631.
[27] Wang W Q,Bao Y H,Chen Y. Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system[J].Food Chemistry,2013,139(1-4):355-361.
[28]刘建伟,梁文文,熊善柏,等.响应面法优化鲢鱼皮抗氧化肽的混合酶解工艺[J].食品工业,2018,39(3):157-161.
[29]吕卫金,赵进,毛赞燕,等.顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分[J].食品科学,2013,34(22):138-142.