连泽源,李雪洁,马瑾君,赵红梅

• 1:山西农业大学食品科学与工程学院
• 2:山西省复合调味品技术创新中心
• 3:晋中学院生物科学与技术系

摘要(Abstract)：

以藜麦酶解液和牛骨胶原蛋白肽(BCP)为主要底物，辅以葡萄糖、木糖、L-半胱氨酸，通过美拉德反应制备肉味香精。以感官评分和褐变度(A_(420 nm))为指标，采用单因素试验和正交试验并基于模糊数学法优化反应配方，结合电子鼻和气相色谱-质谱联用技术(GC-MS)系统分析其香气特征与挥发性物质变化。美拉德反应最优配方为BCP 70%、葡萄糖4%、木糖5%、L-半胱氨酸0.4%,在此条件下样品的感官评分可达(85.97±1.15)分，风味表现优异。电子鼻分析表明美拉德反应后样品的醇类、芳香族化合物、含硫化合物电子鼻传感器(S7、S8、S9)的响应值显著上升。GC-MS检测共鉴定出49种挥发性物质，糠醛、苯乙醛等醛类物质的相对含量显著增加，其中糠醛相对含量提升22.15%,成为主要呈香物质，赋予产品典型的坚果香、焦糖香和焙烤香。该研究为植物-动物蛋白复配制备天然肉味香精提供了理论依据和技术参考，拓展了藜麦在风味食品领域的应用潜力。

关键词(KeyWords)： 藜麦;肉味香精;美拉德反应;模糊数学;挥发性成分

Abstract:

Keywords:

基金项目(Foundation): 山西省高新科技创新项目(2019L0884);; 黄土高原特色作物优质高效生产省部共建协同创新中心项目(SBGJXTZX-43);; 山西省高等学校科技创新计划创新平台项目(2022P022)

作者(Author): 连泽源,李雪洁,马瑾君,赵红梅

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