酸角结合焦糖化料液利用美拉德反应制备食用香料

Preparation of edible flavor using Maillard reaction with acid horn combined with caramel solution

中文关键词:  酸角  美拉德反应  顶空固相微萃取分析  抗氧化性

英文关键词:tamarind  Maillard reaction  HS-SPME -GC-MS  inoxidizability

中文摘要:

      为开发具有焦甜香的美拉德反应香料新方法,本文以酸角为原料,对其进行复合酶处理后与焦糖化料液掺配进行美拉德反应,根据美拉德香料感官综合评分标准确定其最优制备工艺,分析有无掺配焦糖化料液的美拉德反应香料的香韵差异,并利用顶空微萃取结合GC-MS检测挥发性香气成分,分析产生香韵差异的原因,利用DPPH法研究其抗氧化活性。结果表明：(1)酸角酶解最优工艺条件为温度45℃,时间4h,果胶酶、纤维素酶、木瓜蛋白酶组成比例为1:1:1的复合酶添加量为酸角添加量的0.5%。(2)温度120℃,时间80 min,初始pH8、料液比5:1时,酸角酶解液与焦糖化料液掺配美拉德反应香料感官评分最高。(3)在该条件下,香料酯类、杂环类、酮类等挥发性物质占比均高于未掺配的焦糖化料液的酸角美拉德反应香料,赋予香料焦甜香、果香。(4)该香料具有抗氧化性,能够有效清除DPPH自由基。该研究为酸角为原料利用美拉德反应制备食用香料提供了新方法。

英文摘要:

      In order to develop a new method of Maillard reaction spices with burnt-sweet flavor, acid horn was used as raw material in this paper. After complex enzyme treatment, it was mixed with caramelized liquid for Maillard reaction. According to the comprehensive sensory score standard of Maillard reaction spices, the optimal preparation process was determined. The aroma differences of Maillard reaction spices with or without addition of caramelized liquid were analyzed. The volatile aroma components were detected by headspace microextraction combined with GC-MS, and the reasons for the differences in aroma were analyzed. DPPH method was used to study its antioxidant activity. The results showed that the optimal conditions for enzymatic hydrolysis of sour horn were as follows: the temperature was 45 °C, the time was 4h, the proportion of pectinase, cellulase and papain was 1 : 1 : 1, and the amount of compound enzyme was 0.5 % of the amount of sour horn. The Maillard reaction temperature was 120 °C, the time was 80 min, the initial pH was 8, and the ratio of material to liquid was 5 : 1. The sensory score of Maillard reaction flavor was the highest. Under this condition, the proportion of volatile substances such as esters, heterocycles and ketones was higher than that of undoped Maillard reaction flavor, giving the flavor a caramel and fruity aroma. The flavor had antioxidant properties and can scavenge DPPH free radicals effectively. This study provides a new method for preparing edible flavor using the Maillard reaction from sourdough as raw material.