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美拉德制备牛肉香精及其成分分析

时间:2017-10-03 16:28来源:毕业论文
论文利用SPME(固相微萃取)提取牛肉香精的成分,然后采用GC-MS技术进行检测分析。从该牛肉香精成分中检测到包括烃类、醇类、醛类
摘要: 近年来利用美拉德反应生产牛肉香精已经成为国内外研究的热门课题。目前人们主要应用美拉德反应来合成牛肉香精,却存在香气强度不够大,特征香气不够明显的问题。本文将氨基酸、还原糖等物质进行美拉德反应制备风味良好的牛肉香精。然后采用GC-MS对其进行分析,以鉴别其中的挥发性化合物。
经过预备实验选取合适的还原糖、氨基酸和其它原料安排正交试验,以评香员的评分结果,确定美拉德反应的最佳配方为:木糖2g,葡萄糖2g,丙氨酸1g,半胱氨酸盐酸盐1.5g,牛脂0.7g,甘氨酸0.5g,牛磺酸2g,去离子水10g。然而,由此配方得到的牛肉香精牛肉特征风味并不十分强烈,因此通过单因素实验确定加入盐酸硫胺素0.25g,食盐3g,HVP3g,并且确定了反应温度为110℃、时间为1.5h、pH为7,从而得到香味柔和、特征风味比较浓郁的牛肉香精。14013
GC-MS是食品挥发性成分分析中广泛使用的技术。本毕业论文利用SPME(固相微萃取)提取牛肉香精的成分,然后采用GC-MS技术进行检测分析。从该牛肉香精成分中检测到包括烃类、醇类、醛类、酸类、酯类、酮类、醚类、呋喃类、噻吩类、胺类、吡嗪类、噻唑类、吡咯类等99种香味挥发性成分。用内标法计算各组分含量,其中噻唑类含量最高,其次为呋喃类和酮类。
关键词: 牛肉味香精;美拉德反应;GC-MS
Preparation and Component Analysis of Beef Flavoring by Maillard Reaction
ABSTRACT:Beef flavor is one of the most popular meat flavors. Beef flavor, which has problems in odor intensity and characteristic aroma, has been prapared from Maillard reaction. This paper depended on amino acid and reducing sugars to prepare flavor whose aroma was closed to the natural beef aroma via Maillard reaction. Then, the volatile compounds were identified by the technology GC-MS.
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Orthogonal test which depended on amino acid and reducing sugars had been set up after preliminary experiments. According to the sensory evaluation of the flavorings, the best conditions of Maillard reaction were found. The results was as follows: Xylose 2g, Glucose 2g, Alanine1g, Cysteine hydrochloride 1.5g, Glycine0.5g, Taurine 2g, Tallow 0.7g and Deionized water 10g. But the characteristic aroma of the beef flavor was not strong, so single factor experiment was needed. Thiazolium 0.25g, NaCl 3g, HVP 3g, reaction temperature 110oC, reaction time 1.5h, reaction pH 7 were determined to add the Maillard reaction system and beef flavor with mild and strong aroma was finally obtained.
GC-MS is a kind of technology widely used in analysis of volatile components in food. In this paper, aroma extracts were prepared by SPME (solid-phase micro-extraction) and then analyzed by GC-MS. 99 volatile components were identified, including hydrocarbons, alcohols, aldehydes, acids, esters, ketones, ethers, furans, thiophene, amine, thiazide, thiazoles and pyrrole, among which the content of thiazoles was the most and the followings were furans and ketones, according to internal standard method.
Key Words: Beef flavoring; Maillard reaction; GC-MS
 
目录
摘 要    I
ABSTRACT    II
目  录    i
1 绪论    1
1.1前言    1
1.2 肉味香精    1
1.3 美拉德反应技术的应用    1
1.4 脂类物质的作用    2
1.5目前采用添加氧化脂肪制备肉味香精的研究    3
1.6肉类风味中挥发性物质的研究    3
1.7香味成分的提取方法及仪器分析    4
1.8本课题的研究背景和意义    4
1.9本课题研究的主要内容    5
2 实验材料和方法    5

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2.1 实验材料    5 美拉德制备牛肉香精及其成分分析:http://www.lwfree.cn/shiping/20171003/14417.html
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