| 奥尼罗非鱼胶原蛋白及其酸解液美拉德反应产物的研究 |
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| 引用本文： | 伍彬,林羡.奥尼罗非鱼胶原蛋白及其酸解液美拉德反应产物的研究[J].氨基酸和生物资源,2010,32(2):11-13,16. |
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| 作者姓名： | 伍彬 林羡 |
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| 作者单位： | 广东海洋大学食品科技学院,湛江,524088;广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广州,510610 |
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| 摘 要： | 以奥尼罗非鱼鱼皮中胶原蛋白为研究对象,采用氨基酸自动分析仪和GC-MS分析了胶原蛋白的游离氨基酸组成、主要风味成分及其酸解液美拉德反应产物的风味成分.结果表明：鱼皮中胶原蛋白的提取率为6.61%,酸解后的游离氨基酸组成与一般胶原蛋白的氨基酸组成一致,其中风味氨基酸占52.57%;美拉德反应产物中含3,3-二甲基正辛烷、2,6,10-三甲基十二烷等20种风味成分.
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| 关 键 词： | 奥尼罗非鱼 胶原蛋白 美拉德反应产物 风味成分 |
Study on Collagen in Tilapia Skin and Its Maillard Reaction Products in the Acidolysis Solution |
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| WU Bin,LIN Xian.Study on Collagen in Tilapia Skin and Its Maillard Reaction Products in the Acidolysis Solution[J].Amino Acids & Biotic Resources,2010,32(2):11-13,16. |
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| Authors: | WU Bin LIN Xian |
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| Institution: | 1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088 ; 2. Sericulture ＆ Farm Product Processing Research Institute, Guangdong Academy of Agricultural Science, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China) |
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| Abstract: | Collagen in Tilapia skin was used as raw material. The composition of free amino acid and main flavor components in collagen were analyzed by automatic amino acid analyzer. The flavor components of maillard reaction products were identified by GC - MS. Results showed that the collagen extraction rate was 6.61%, the composition of free amino acid in the collagen was in accordance with that in general collagen and flavor amino acid accounted for 52.57% and 20 flavor components were identified in maillard reaction products.. |
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| Keywords: | Tilapia collagen maillard reaction product flavor component |
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