雙斑東方鲀魚頭美拉德反應工藝優化及揮發性風味物質分析

劉瑞 劉智禹 陳貝 方旭波 張瑞娟 陳小娥

摘要：為了提高雙斑東方鲀魚頭的附加值，制備了河鲀魚風味基料。以魚頭為原料，酶解后利用美拉德反應對其進行增香、呈色，采用正交試驗優化工藝條件，并利用氣相色譜-質譜（gas chromatography-mass spectrometry，GC-MS）聯用技術和電子鼻分析美拉德反應前、后揮發性物質的變化。結果表明，雙斑東方鲀魚頭酶解液美拉德反應的最適條件為木糖-氨基葡萄糖配比1∶2、還原糖添加量3.5%、反應時間65 min、反應溫度115 ℃。GC-MS結果顯示，美拉德反應改善了酶解液的整體風味，醛類是美拉德反應產物中最主要的揮發性物質，其他化合物則使其風味更加豐富。電子鼻雷達圖分析結果與GC-MS數據結果基本保持一致。該研究結果為以雙斑東方鲀魚頭為原料開發海鮮風味基料提供了理論基礎。

關鍵詞：雙斑東方鲀魚頭；美拉德反應；正交試驗；風味；GC-MS；電子鼻

中圖分類號：TS254.1 ?????文獻標志碼：A ????文章編號：1000-9973（2024）04-0109-07

Optimization of Maillard Reaction Process of Takifugu bimaculatus

Head and Analysis of Volatile Flavor Substances

LIU Rui1，2， LIU Zhi-yu2， CHEN Bei2， FANG Xu-bo3*， ZHANG Rui-juan3， CHEN Xiao-e1

（1.College of Food and Pharmacy， Zhejiang Ocean University， Zhoushan 316022， China; 2.Key

Laboratory of Propagation， Cultivation and High-value Utilization of Marine Organisms in Fujian Province，

Xiamen 361013， China; 3.Zhejiang International Maritime College， Zhoushan 316024， China）

Abstract： In order to improve the added value of Takifugu bimaculatus head， the pufferfish flavor basic material is prepared. With fish head as the raw material， after enzymatic hydrolysis， Maillard reaction is used to enhance its aroma and color. The process conditions are optimized by orthogonal test. The changes of volatile substances before and after Maillard reaction are analyzed by gas chromatography-mass spectrometry （GC-MS） and electronic nose. The results show that the optimum conditions for Maillard reaction of Takifugu bimaculatus head enzymatic hydrolysate are as follows： xylose-glucosamine ratio is 1∶2， the addition amount of reducing sugar is 3.5%， reaction time is 65 min and reaction temperature is 115 ℃. The results of GC-MS show that Maillard reaction improves the overall flavor of enzymatic hydrolysate. Aldehydes are the main volatile substances in Maillard reaction products， and other compounds make the flavor richer. The analysis results of electronic nose radar diagram are basically consistent with the results of GC-MS data. The results of this study have provided a theoretical basis for the development of seafood flavor basic material with Takifugu bimaculatus head as the raw material.

Key words： Takifugu bimaculatus head; Maillard reaction; orthogonal test; flavor; GC-MS; electronic nose

收稿日期：2023-09-08

基金項目：福建省海洋生物增養殖與高值化利用重點實驗室開放基金（2020fjscq02）

作者簡介：劉瑞（1999—），女，碩士，研究方向：水產加工與貯藏。

*通信作者：方旭波（1972—），男，教授，博士，研究方向：水產加工與貯藏。

雙斑東方鲀（Takifugu bimaculatus）屬鲀形目、鲀科、東方鲀屬，為福建省養殖河鲀的主要品種之一[1]。養殖雙斑東方鲀營養價值較高、風味獨特[2]，其中魚皮與魚肉均為無毒級別，可安全食用[3]。近年來，東方鲀養殖業發展迅速，在其加工過程中由于缺乏良好的利用途徑，魚頭大多作為副產物被丟棄，造成了嚴重的資源浪費[4]。……