5种还原糖与南极磷虾粉酶解液美拉德反应产物挥发性成分的差异分析
PDF下载 (344)王梦云,杜婕妤,桑尚源,汤海青,欧昌荣.5种还原糖与南极磷虾粉酶解液美拉德反应产物挥发性成分的差异分析[J].宁波大学学报(理工版),2022,35(4):15-28.DOI:
WANG Mengyun,DU Jieyu,SANG Shangyuan,TANG Haiqing,OU Changrong.The difference analysis of volatile components in Maillard reaction products prepared from hydrolysate of Antarctic krill powder and five kinds of reducing sugar[J].Journal of Ningbo University(Natural Science & Engineering Edition),2022,35(4):15-28.DOI:
| Title: | The difference analysis of volatile components in Maillard reaction products prepared from hydrolysate of Antarctic krill powder and five kinds of reducing sugar |
| 作者: | 王梦云, 杜婕妤, 桑尚源, 汤海青, 欧昌荣 |
| Author(s): | WANG Mengyun, DU Jieyu, SANG Shangyuan, TANG Haiqing, OU Changrong |
| 关键词: | 还原糖; 南极磷虾粉酶解液; 美拉德反应; 气相色谱-离子迁移谱; 气相色谱-质谱; 挥发性成分 |
| Keywords: | reducing sugar; Antarctic krill powder hydrolysate; Maillard reaction; gas chromatography-ion mobility spectrometry; gas chromatography-mass spectrometry; volatile components |
| 分类号: | TS254.1 |
| 文献标识码: | A |
| 摘要: | 为探究不同还原糖与南极磷虾粉酶解液的美拉德反应(Maillard Reaction, MR)产物挥发性成分的差异, 以核糖、木糖、果糖、葡萄糖和半乳糖与南极磷虾粉酶解液进行MR, 检测其中间产物含量、褐变程度和感官品质, 并通过气相色谱-离子迁移谱(GC-IMS)和气相色谱-质谱(GC-MS)联用分析其挥发性风味成分. 结果表明, 核糖MR产物的中间产物含量最高, 褐变程度最大, 且色泽明亮、澄清均匀, 带有浓郁的虾香味. GC-IMS显示不同MR产物的挥发性风味物质有明显差异, 通过指纹图谱和主成分分析可以有效地区分. GC-MS则表明不同挥发性物质的含量和特征化合物造成MR产物的风味差异, 其中糠醛、2-环戊基环戊酮、2,5-二甲基吡嗪、顺-2-甲基-2-丁烯醛和吡嗪分别是5种还原糖MR产物的特征挥发性成分, 它们赋予了不同MR产物不一致的风味特征. 通过聚类热图可以直观展示不同MR产物挥发性物质的差异情况. 综合表明, 两种技术相结合, 互补优势, 获得了不同还原糖MR产物更全面的风味成分信息, 更加全面地反映不同还原糖MR产物中挥发性成分的差异, 可为南极磷虾粉MR还原糖的选取和风味产品的进一步开发提供科学依据. |
| Abstract: | The current study was aimed to explore the difference of the volatile components in Maillard reaction products prepared from hydrolysate of Antarctic krill powder and ribose, xylose, fructose, glucose, and galactose. The Maillard reaction products were detected by intermediate products contents, degree of browning, and sensory quality, and volatile components were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that Maillard reaction products prepared by ribose produced the most intermediate products. The same reaction also produced the largest degree of browning and an attractive color with strong shrimp flavor. GC-IMS demonstrated that five kinds of Maillard reaction products displayed significant differences in the volatile flavor. The fingerprint and principal component analysis could effectively distinguish the Maillard reaction products prepared from different reducing sugar species. GC-MS indicated that the causes for the discrepant results were the content of volatile compounds and the difference of characteristic compounds. Furthermore, the cluster heat map could comprehensively and intuitively reflect the changes of volatile components. GC-IMS has a much stronger distinguishable power and GC-MS possesses more reliable identification. The combination of GC-MS and GC-IMS has complementary advantages and could better reflect the differences of volatile components in five kinds of Maillard reaction products prepared different reducing sugar. The results provide a scienti?c basis for the selection of optimal reducing sugar and the development of flavor products of Antarctic krill. |
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| 备注/Memo: | 收稿日期: 2022－02－21. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/基金项目: 浙江省公益应用研究项目（LGN18C200019）.第一作者: 王梦云（1996－）, 男, 湖北荆州人, 在读硕士研究生, 主要研究方向: 水产品加工与风味研究. E-mail: wang0905aa@163.com*通信作者: 欧昌荣（1974－）, 男, 湖北荆门人, 教授, 主要研究方向: 水产品加工与风味研究. E-mail: ouchangrong@nbu.edu.cn 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
