文献类型：期刊文献

中文题名：对虾头酶解液Maillard反应中挥发性成分变化及影响因素

英文题名：Study on volatile components and"impact factors"of enzymatic hydrolyzate from white shrimp head after maillard reaction

作者：方杰[1];冯小敏[1];王维民[1];谌素华[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2011

卷号：27

期号：5

起止页码：39

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2008、CSCD_E2011_2012、北大核心、CSCD

语种：中文

中文关键词：虾头;美拉德反应;挥发性成分;固相微萃取(SPME)

外文关键词：shrimp head; maillard reaction; volatile components; solid phase microextraction（SPME）

中文摘要：以南美白对虾虾头为原料,经中性酶酶解再经美拉德反应后,应用固相微萃取技术,对原料、酶解液、美拉德反应液中的挥发性物质进行GC-MS分析和比较,并研究反应温度、时间、pH、添加牛磺酸等因素对美拉德反应液挥发性成分的影响。结果表明,原料经酶解再到Maillard反应是一个醇类、醛类、酮类、酯类等物质相对含量减少,吡嗪类等物质生成的过程,且温度升高、反应时间延长、pH值升高及半胱氨酸盐酸盐的添加均能促进此趋势。

外文摘要：Shrimp head was hydrolized with neutral protease,and then the hydrolyte was reacted at heat condition.Then,the volatile com-ponents of shrimp head with enzymatic hydrolyzate,maillard react-ant after neutral protease enzymolysis and maillard reaction were in-vestigated and compared using solid phase microextraction（SPME） and gas chromatography mass spectrometry（GC-MS）.Mean-while,reaction temperature,time,pH and the addition of taurine were also studied in this paper.Results showed that during maillard reaction,the contents of alcolols,etones,aldehydes and lipids de-creased while the content of pyrazines increased.And the flavoring of maillard reactant was highly influenced by higher temperature,time,pH and taurine.