酸角酶解液结合焦糖化料液利用美拉德反应制备食用香料

Preparation of edible flavorings using Maillard reaction by combining acid keratin hydrolysate with caramelized feed 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:acid horn  Maillard reaction  headspace solid-phase microextraction-gas chromatography-mass spectrometry  antioxidant activity

中文摘要:

      目的 以天然植物为原料, 开发与焦糖化料液结合的美拉德反应香料。方法 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, 并利用顶空微萃取技术(headspace solid-phase microextraction, HS-SPME)结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)检测挥发性香气成分, 分析产生香韵差异的原因, 利用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)研究其抗氧化活性。结果 酸角酶解最优工艺条件为: 温度45 ℃, 时间4.0 h, 果胶酶、纤维素酶、木瓜蛋白酶组成质量比为1:1:1 (m:m:m)的复合酶添加量为酸角添加量的0.5%。温度120 ℃、时间80 min、初始pH 8.0、料液比5:1 (m:V)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。在该条件下, 香料中检测出68个挥发性成分, 其中酯类、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、烤甜香、膏香, 添加焦糖化料液进行美拉德反应可以增强其抗氧化性, 香料质量浓度为10 mg/mL时DPPH自由基清除率为70.8%。结论 该研究以酸角为原料, 为结合焦糖化料液进行美拉德反应制备食用香料提供了新方法。

英文摘要:

      Objective To develop Maillard reaction flavors combined with caramelized syrup using natural plants as raw materials. Methods Using tamarind as a raw material, it was treated with composite enzymes and mixed with caramelized syrup for Maillard reaction. The optimal preparation process was determined according to the comprehensive sensory score standard for Maillard flavors. The aroma differences between the Maillard reaction flavors with and without caramelized syrup were analyzed, and volatile aroma compounds were detected using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The reasons for the aroma differences were analyzed, and its antioxidant activity was studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results The optimal conditions for tamarind enzymatic hydrolysis were: Temperature 45 ℃, time 4.0 hours, and a composite enzyme ratio of 1:1:1 (m:m:m) for pectinase, cellulase, and papain, with an enzyme dosage of 0.5% of the tamarind amount. At a temperature of 120 ℃, reaction time of 80 minutes, initial pH 8.0, and a material-to-liquid ratio of 5:1 (m:V), the Maillard reaction flavor mixed with caramelized syrup showed the highest sensory score. Under these conditions, 68 volatile compounds were detected in the flavor, with ester, heterocyclic, and ketone volatile compounds accounting for a higher proportion compared to the Maillard flavor without caramelized syrup, imparting a sweet-caramel, roasted-sweet, and rich aroma. Adding caramelized syrup enhanced the antioxidant activity of the flavor, and at a concentration of 10 mg/mL, the DPPH scavenging rate reached 70.8%. Conclusion This study provides a new method for preparing edible flavors through the Maillard reaction with tamarind as the raw material combined with caramelized syrup.