作　　者： ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《中国调味品》 2010年第9期42-47,共6页

摘　　要： 以马氏珠母贝酶法抽提物和葡萄糖为主要底物制备美拉德反应产物,采用高效液相色谱法等方法对其中的游离氨基酸、ATP关联化合物、甘氨酸甜菜碱、糖原、有机酸和无机盐等呈味成分进行了分析检测,并采用TAV和EUC等方法探讨了呈味成分在美拉德反应产物的呈味中所起的作用。结果表明,Maillard反应产物中游离氨基酸总含量为10.0962 g/dL,以牛磺酸(1.6389 g/dL)、谷氨酸(1.0640 g/dL)和亮氨酸(0.9838 g/dL)的含量最高;AMP(86.5 mg/dL)是其中主要的呈味核苷酸,其次为I MP(0.8 mg/dL);TAV相对较高的谷氨酸(35.5)、缬氨酸(14.3)、蛋氨酸(13.4)、丙氨酸(12.5)、AMP(1.73)对Maillard反应产物的呈味有重要贡献;Maillard反应产物的EUC高达22.86 gMSG/dL,鲜味非常强;其他呈味成分的含量也较高,对Maillard反应产物的呈味也有不同程度的贡献。 The Maillard reaction products were prepared by the reaction of enzymatic extracts from Pinctada martensii entrails and glucose.The non-volatile taste active compounds,including free amino acids,ATP related compounds,glycinebetaine,glycogen,organic acid and mineral salts in the Maillard reaction products were analyzed,and their taste impacts were evaluated by taste active values（TAVs） and equivalent umami concentration（EUC） methods.Its total free amino acid content was 10.0962 g/dL.Taurine（1.6389 g/dL）,glutamic acid（1.0640 g/dL）and leucine（0.9838 g/dL）were the major free amino acids.AMP（86.5 mg/dL）was the main avour nucleotide,followed by IMP（0.8 mg/dL）.Glutamic acid（35.5）,valine（14.3）,methionine（13.4）,alanine（12.5）,AMP（1.73）were of high TAV,and they had strong taste impacts on the Maillard reaction products avour.The EUC was 22.86 g MSG/100 g Maillard reaction products,which meant that the umami taste of the Maillard reaction products was very intense.The content of other compounds was also high,and theycontributein varying proportion to the Maillard reaction products avour.

关 键 词： 马氏珠母贝酶法抽提物 美拉德反应产物 呈味成分 分析

领　　域： [轻工技术与工程] [轻工技术与工程]