中国食品添加剂2024，Vol.35Issue(12)：8-18,11.DOI:10.19804/j.issn1006-2513.2024.12.002
白梅酶解液美拉德反应制备食用香料工艺优化及抗氧化活性研究
Optimization of preparation process for edible spices by Maillard reaction from white plum enzymatic hydrolysate and its antioxidant activity
摘要
Abstract
In this study,the enzymatic hydrolysis conditions of white plum pulp were optimized using single factor experiment with reducing sugar content as the index.The enzymatic hydrolysate of white plum pulp under the optimal conditions was then concentrated and mixed with arginine to undergo the Maillard reaction.With sensory score as the index,the Maillard reaction conditions were optimized by single factor and response surface experiments.The degree of browning and the changes of volatile components before and after reaction were analyzed.The results showed that the optimum enzymatic hydrolysis conditions for white plum were as follows:temperature of 40℃,time of 3.5 h,and a mass ratio of pectinase,cellulase and papain at 1∶1∶1.When the mass ratio of white plum concentrate to arginine was 30.6∶1,the reaction temperature was 119℃,the reaction time was 59 min,and the initial pH was 6.2,the sensory score reached the highest.GC-MS analysis showed that the total amount of esters,heterocycles and ketones in the white plum samples treated by the optimal process of Maillard reaction was higher than that of the control group,which gave the spices burnt sweet and fruity aroma.Moreover,it could scavenge DPPH free radicals to a certain extent,exhibiting notable antioxidant activity.This study provides a methodological basis for the development and application of edible spices derived from white plum.关键词
食用香料/白梅/酶解/美拉德反应Key words
edible spices/white plum/enzymatic hydrolysis/Maillard reaction分类
轻工纺织引用本文复制引用
许春平,吴艺虹,李伟泽,胡志忠,杨雯静,宋凌勇..白梅酶解液美拉德反应制备食用香料工艺优化及抗氧化活性研究[J].中国食品添加剂,2024,35(12):8-18,11.基金项目
河南省重大科技专项(231100310200) （231100310200）
中国烟草总公司重大科技项目[110202201005(JY-05)] （JY-05）
