食品科学2012，Vol.33Issue(11)：66-69,4.
鸡肉味风味基料中蛋白黑素的初步分析
Preliminary Analysis of Melanoidin in Chicken Flavor Matrix
摘要
Abstract
Chicken bone hydrolysate was used to prepare chicken flavor matrix via Maillard reaction in this work. The molecular weight of melanoidin in the prepared flavor matrix was determined to be approximately 11561.1 D by size-exclusion highperformance liquid chromatography（HPSEC）. The FT-IR results revealed that melanoidin fractions separated by 0.2 mol/L and 0.5 mol/L NaC1 solutions had characteristic absorption peaks of C--H, C=O and C-N, suggesting that melanoidin in chicken flavor matrix was organic compound formed by polymerization and cross-linking of amino acid mixtures and degraded products in an early stage of Maillard reaction. The structure of melanoidin needs to be further investigated.关键词
鸡骨架/酶解物/蛋白黑素/大小排阻高压液相色谱/傅里叶变换红外光谱Key words
chicken bone/protein hydrolysates/melanoidin/size exclusion high performance liquid chromatography/fourier transform infrared spectroscopy分类
轻工纺织引用本文复制引用
郑捷,刘学勤,柳亚静,刘东岳,曹蓓,石龙贵,刘安军..鸡肉味风味基料中蛋白黑素的初步分析[J].食品科学,2012,33(11):66-69,4.基金项目
天津市农业科技成果转化与推广项目 （）
天津市科技成果转化及产业化推进计划项目 （）
天津东丽科委科技成果转化项目（2010301 （）
2010303） （）
