香菇香精的制备研究+文献综述
关键词： 蘑菇；香菇香精；酶解；美拉德反应；GC-MS；电子鼻
Preparation of a natural mushroom flavor
Abstract: In this paper，it will prepare a mushroom flavor with pure aroma,high degree of simulation and the strong sense of natural,which by controlling the conditions of enzymatic hydrolysis and Maillard reaction conditions, such as temperature,pH, time.In the future,it will be applied in the food and playing a role in fresh.The Maillard reaction is the reaction system that with five amino acids——cysteine, arginine, alanine, glycine, methionine, and xylose thermal. It will produce five different aroma characteristics of mushroom flavor. The samples were sensory evaluation and GC-MS and electronic nose analysis to determine the main component of the aroma, the result is the component ranging from 40-70. In addition, it was by the electronic nose to identify the similarity of five samples. The final conclusions is the prepared mushroom flavor by methionine,its aroma is more features.
Keywords: mushroom; mushroom flavor; enzymatic hydrolysis; Maillard reaction; GC-MS; electronic nose
目 录
1 前言 1
1.1 蘑菇的简介及营养价值 1
1.2 香菇的营养价值与药用价值 1
1.3 香菇香精的研究现状 1
1.4 香菇香精香气的形成 2
1.5 酶解及影响酶解的因素 3
1.5.1 纤文素酶 3
1.5.2 复合风蛋白酶 3
1.5.3 影响酶解的因素 4
1.6 美拉德反应及其影响因素 4
1.6.1 美拉德反应的定义 4
1.6.2 美拉德反应的反应机理 4
1.6.3 美拉德反应的原料 5
1.7 香气成分的分析方法 5
1.7.1 感官评定 5
1.7.2 仪器分析 5
1.7.3 样品前处理 5
1.8 立题的目的与意义 6
2 材料与方法 7
2.1 实验材料 7
2.1.1 实验材料与试剂 7
2.1.2 主要仪器设备 7
2.2 实验研究方法 7
2.2.1 香菇酶解反应 7
2.2.2 美拉德反应 8
2.2.3 香气成分的GC/MS测定 8
2.2.4 香气成分的电子鼻测定 9
3 结果与讨论 10
3.1 香菇酶解反应 10
3.1.1 纤文素酶酶解 10
3.1.2 风蛋白酶酶解 13
3.1.3 纤文素酶和风蛋白酶的共同作用 17
3.1.4 酶解液的制备 18
3.2 香菇美拉德反应 18
3.3 香菇香气成分的分析 18
3.3.1 感官评定 18
3.3.2 GC-MS香气分析 20
3.3.3 电子鼻鉴定 26
4 结论 27
4.1 香菇酶解液的制备 27
4.2 香菇香精的美拉德反应 28
4.3 香菇香精的感官评定 28