梅鱼内脏酶解液美拉德反应工艺优化及挥发性物质分析

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。

Optimization of Maillard Reaction Process and Analysis of Volatile Compounds in Enzymatic Hydrolysate of Bighead Croaker Viscera

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.