考察了NaCl对大豆肽-木糖-半胱氨酸体系美拉德反应中色泽香气和滋味的影响,研究发现质量分数为4.00%的NaCl可以抑制大豆肽美拉德反应中色泽的形成。通过HPLC分析相对分子质量分布可知体系中小分子质量(<500 Da)物质占大多数(PXC、PXCN分别为61.15%、59.73%);SPME-GC-MS分析显示,添加NaCl的体系PXCN产物中挥发性化合物的种类和含量明显减少,呋喃类化合物为11.47μg/g(PXC 12.87μg/g),含硫化合物为6.80μg/g(PXC7.35μg/g),醇、酸、酯类的含量都较PXC低,表明NaCl的添加在一定程度上抑制了挥发性化合物的产生;感官评定实验结果表明,PXCN比PXC具有更强的焦甜香和咸味,适合应用于开发浅色型美拉德反应风味增强肽及咸味类食品中。

The effect of NaCl on color and flavor of Maillard reaction products of soybean peptide-xylose-cysteine was investigated. The effective addition of NaCl for inhibiting color formation was 4. 00%( w /w). Low molecular weight( < 500 Da) of MRPs determined by HPLC was majority( molecular weight less than 500 Da for PXC and PXCN was 61. 15 %,59. 73 %,respectively). SPME-GC-MS showed that the volatile compounds in PXCN were decreased. For example,content of furan in PXCN was 11. 47 μg /g( PXC 12. 87 μg /g),content of sulfur-containing components was 6. 80 μg /g( PXC 7. 35 μg /g),content of alcohols,acids and esters of PXCN was lower than that of PXC. The result also showed that NaCl can inhibit the volatile compounds formation to some extent. Carmel-like aroma and salty of PXCN measured by sensory evaluation was stronger than that of PXC. Therefore PXCN can be used to produce light-colored and salty flavor enhancer in Maillard peptides.