反应型鸡肉香精的制备及其香气成分分析.docVIP

反应型鸡肉香精的制备及其香气成分分析 摘要：近年来利用美拉德反应生产鸡肉香精已经成为国内外研究的热门课题。目前人们主要利用美拉德反应来合成鸡肉香精,却存在着香气强度不够大，特征香气不够明显的问题。本论文主要通过将氨基酸、还原糖等物质进行美拉德反应制备风味良好的鸡肉香精。然后采用GC-MS对其进行分析，以鉴别其中的挥发性化合物。 经过预备试验选取合适的还原糖、氨基酸和其它原料设计进行正交试验，以评香员的评分结果，确定美拉德反应的最佳配方为：鸡肉酶解液25mL，葡萄糖0.25g，L-半胱氨酸盐酸盐0.5g，L-脯氨酸0.75g，DL-蛋氨酸0.75g，L-天冬氨酸0.5g，鸡脂5g，去离子水4g。然而，由此配方得到的鸡肉香精鸡肉特征风味并不十分强烈，因此通过单因素试验确定加入洋葱粉3.5g，HVP 4g，并且确定了反应温度为110℃、时间为40min、pH为6，从而得到香味柔和、特征风味比较浓郁的鸡肉香精。9125 GC-MS是食品挥发性成分分析中广泛使用的技术。本试验利用SPME（固相微萃取）提取鸡肉香精的成分，然后采用GC-MS技术进行检测分析。试验最后用气相色谱-质谱联用技术(GC-MS)分析并比较了3种不同水解度的鸡肉味香精样品的风味成分。 关键词：鸡肉味香精；美拉德反应；GC-MS Preparation and aroma component analysis of Chicken Flavor ABSTRACT: Chicken flavor is one of the most popular meat flavors. Chicken flavor, which has problems in odor intensity and characteristic aroma, has been prapared from Maillard reaction. This paper depended on amino acid and reducing sugars to prepare flavor whose aroma was closed to the natural chicken aroma via Maillard reaction. Then, the volatile compounds were identified by the technology GC-MS. Orthogonal test which depended on amino acid and reducing sugars had been set up after preliminary experiments. According to the sensory evaluation of the flavorings, the best conditions of Maillard reaction were found. The results was as follows: Chicken, enzymatic hydrolyzate 25mL, glucose 0.25g, L-cysteine hydrochloride 0.5g L-Proline 0.75g, DL-methionine 0.75g, L-aspartic acid 0.5 g, chicken fat 5g, and Deionized water 4g. But the characteristic aroma of the chicken flavor was not strong, so single factor experiment was needed. Onion powder3.5g, HVP 3g, reaction temperature 110oC, reaction time 40min, reaction pH 6 were determined to add the Maillard reaction system and chicken flavor with mild and strong aroma was finally obtained. 3.1.1 美拉德反应主要原料的选定10 3.1.2 洋葱粉对鸡肉风味形成的影响11 3.1.3 HVP对鸡肉风味形成的影响12 3.1.4 谷氨酸钠（味精）对鸡肉风味形成的影响12 3.1.5 白砂糖对鸡肉风味形成的影响13 3.1.6 食盐对鸡肉风味形成的影响13 3.2 美拉德反应最佳反应条件的选定14 3.2.1 pH对鸡肉风味形成的影响14 3.2.2 温度对鸡肉风味形成的影响14 3.2.3 反应时间对鸡肉风味形成的影响15 3.3不同水解