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摘要：本文主要研究香菇酶解液在外加氨基酸和糖的情况下产生风物质的情况。干香菇酶解后，将木糖、葡萄糖、谷氨酸、丙氨酸、甲硫氨酸、天冬氨酸按一定组合加入酶解液中进行美拉德反应，反应温度为100℃，反应时间为1h，并通过简单的感官评价对样品进行选择，确定加有40mL酶解液、天冬氨酸和丙氨酸各1g的样品为风最佳样品，生成酱香，类似生抽。测定反应后样品溶液中的还原糖和氨基酸的种类及含量，并对挥发性成分做GC-MS和电子鼻分析。还原糖和氨基酸的测定结果表明，果糖、木糖、谷氨酸和半胱氨酸易发生美拉德反应，而鼠李糖和脯氨酸反应性较差。电子鼻分析发现，风最佳样品含有较多的特征风物质。GC-MS检测出的主要挥发性风物质有杂环类、醇类、酯类、酸类、酮类及醛类等。其中杂环类物质在含量、种类及风贡献上均占主要地位。10551
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关键词：香菇；美拉德反应；GC-MS；电子鼻
Study of the Leminus edoaes hydrolysate as substrate of maillard reactin
Abstract: The capacity of using Leminus edoaes hydrolysate to produce flavour compounds in the presence of amino acids and sugars was studied. Xylose, glucose, aspartic acid, alanine, glutamic acid, methionine were added to the hydrolysate by using some amino acid/glucose combinations. Samples were reacted for 1h at 100℃ and analyzed by sensory evaluation, composition and content of reducing sugar and amino acid. The sample with 40mL hydrolysate, 1g aspartic acid and 1g alanine produced the best flavour, like soy sauce flavour.And the volatile components of the products were analyzed by gas chromatography - mass spectrometry (GC-MS) and electronic nose analysis. The result of the composition and content of reducing sugar and amino acid indicated that fructose, xylose, glucose and cysteine were easy to Maillard reaction, while rhamnose and proline is not. The analysis of the electronic nose indicated that the characteristic flavor compounds of the best sample were more than others. The analysis of the GC-MS indicated that major volatile compounds of the products were heterocyclic compounds, alcohols, aldehydes, esters, acids, hydrocarbons. The heterocyclic compounds in the content, type and flavor might provide the dominant contribution to the final flavor.
Key Words: Leminus edoaes; Maillard reation; GC-MS; electronic nose
目 录
1 绪论 1
1.1 香菇的研究概况 1
1.1.1 香菇中的蛋白质与氨基酸 1
1.1.2 香菇中的糖类 1
1.1.3 香菇中的风成分 1
1.2 美拉德反应的研究概况 2
1.2.1 美拉德反应对食品风的影响 2
1.2.2 氨基酸对美拉德反应的影响 2
1.2.3 还原糖对美拉德反应的影响 3
1.2.4 菌菇美拉德反应的研究现状 3
1.2.5 香菇美拉德反应的研究前景 4
1.3 研究目的和意义 4
1.4 主要研究内容 4
2 实验材料和方法 6
2.1实验材料 6
2.1.1原料与试剂 6
2.1.2 仪器与设备 7
2.2 实验方法 7
2.2.1 样品处理 7
2.2.2 香菇中总糖的测定 7
2.2.3 香菇的酶解反应 9
2.2.4 美拉德反应 9
2.2.5 感官评价 9
2.2.6 DNS比色法测定还原糖总量 9
2.2.7 离子色谱仪测定还原糖种类和含量 11
2.2.8 高效液相色谱法测定氨基酸种类和含量 11
2.2.9 样品挥发性成分的电子鼻分析 12