| 奥利亚罗非鱼胶原蛋白酸解液美拉德反应产物风味成分分析 |
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| 引用本文： | 王浩,纪丽丽,李瑞伟,王辉,宋文东,黄翔鹄. 奥利亚罗非鱼胶原蛋白酸解液美拉德反应产物风味成分分析[J]. 氨基酸和生物资源, 2008, 30(4): 49-51. DOI: 10.3969/j.issn.1006-8376.2008.04.013 |
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| 作者姓名： | 王浩 纪丽丽 李瑞伟 王辉 宋文东 黄翔鹄 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,湛江,524088;2. 广东茂名市茂南三高良种繁殖基地,茂名,525000;3. 广东海洋大学水产学院,湛江,524088;4. 广东海洋大学理学院,湛江,524088 |
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| 基金项目： | 公益性行业(农业)研究专项基金 |
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| 摘 要： | 以奥利亚罗非鱼鱼皮中胶原蛋白酸解液和葡萄糖为主要基质进行美拉德反应,采用氨基酸自动分析仪和GC-MS分析了游离氨基酸组成和主要风味成分。结果表明,酸解后游离氨基酸完全符合胶原蛋白特有的氨基酸组成,且风味氨基酸占59.77%。此外鉴定出19种风味成分,其中包括乙酸乙酯(30.34%)、2,3-二羟基丙醛、柠檬烯、1,1-乙二醇二乙酸酯、己二酸二丁酯、二乙二醇丁醚醋酸酯、苯甲酸乙酯、2-乙酰基吡咯等。
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| 关 键 词： | 奥利亚罗非鱼 胶原蛋白 酸解,美拉德反应 |
Analysis of Flavor Components of Maillard Reaction Products Using the Acidolysis of Collagen from the Skin of Oreochromis aurea |
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| WANG Hao,JI Li-li,LI Rui-Wei,WANG Hui,SONG Wen-dong,HUANG Xiang-hu. Analysis of Flavor Components of Maillard Reaction Products Using the Acidolysis of Collagen from the Skin of Oreochromis aurea[J]. Amino Acids & Biotic Resources, 2008, 30(4): 49-51. DOI: 10.3969/j.issn.1006-8376.2008.04.013 |
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| Authors: | WANG Hao JI Li-li LI Rui-Wei WANG Hui SONG Wen-dong HUANG Xiang-hu |
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| Abstract: | The Maillard reaction of glucose and the collagen-acidolyzed solution from the skin of Oreochromis aurea was carried out.The free amino acid composition was analysed by automatic amino acid analyzer and the extracts of Maillard reaction products with ether were separated and identified by GC-MS.The result showed the free amino acid composition accorded with the constitute of collagen and the delicious amino acid was 59.77%.19 flavor components were identified including ethyl-acetate(30.34%),2,3-dihydroxypropanal,limonene,1,1-ethanediol diacetate,dibutyl adipate,butyl carbitol acetate,ethyl benzoate,2acetylpyrrole and so on. |
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| Keywords: | Oreochromis aurea collagen acidolysis Maillard reaction |
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