食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 282 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045421

研究报告

美拉德反应对甜瓜螺肉水解物的理化性质和风味特性的影响

  • 吕思盈 ,
  • 蒋蝉聪 ,
  • 杨耀冲 ,
  • 邱伟强 ,
  • 包建强 ,
  • 金银哲
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
    4(食品热加工工程中心,上海,201306)
第一作者:硕士研究生(金银哲副教授为通信作者,E-mail:yzjin@shou.edu.cn)

收稿日期: 2025-12-08

  修回日期: 2026-01-04

  网络出版日期: 2026-09-21

基金资助

国家重点研发计划项目(2020YFD0900905)

收起

Effect of the Maillard reaction on the physicochemical properties and flavor characteristics of Cymbium pepo hydrolysate

  • LYU Siying ,
  • JIANG Chancong ,
  • YANG Yaochong ,
  • QIU Weiqiang ,
  • BAO Jianqiang ,
  • JIN Yinzhe
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  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center for Processing and Storage of Aquatic Products, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture (Shanghai), Shanghai 201306, China)
    4(Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China)

Received date: 2025-12-08

  Revised date: 2026-01-04

  Online published: 2026-09-21

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摘要

美拉德反应在食品加工过程中至关重要,对改善食品风味起着积极作用。该研究旨在探讨美拉德反应对甜瓜螺肉水解物的理化性质和风味特性的影响,以甜瓜螺肉水解物和4种还原糖为原料,探究美拉德反应产物的中间产物、褐变程度、接枝度和游离氨基酸等理化性质的变化,同时,结合气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)、电子舌和感官评价分析美拉德反应产物的风味和滋味变化。结果表明,经过美拉德反应后,反应产物的中间产物、褐变程度、接枝度和抗氧化性显著提升,降低了水解物的苦味氨基酸,改善了水解物的颜色和风味特性,同时电子舌能有效区分不同反应产物的滋味差异。通过GC-IMS鉴定出水解物和美拉德反应产物具有38种挥发性化合物,美拉德反应产物产生了更多的吡嗪和呋喃等物质,减少了醛类化合物,从而增强了烤肉和坚果香味,减小了腥味等令人不快的风味。该研究为甜瓜螺肉水解物的风味改善提供了新思路,对风味产品的开发提供理论参考。

关键词： 甜瓜螺肉水解物; 还原糖; 美拉德反应; 理化性质; 风味特性

本文引用格式

吕思盈 , 蒋蝉聪 , 杨耀冲 , 邱伟强 , 包建强 , 金银哲 . 美拉德反应对甜瓜螺肉水解物的理化性质和风味特性的影响[J]. 食品与发酵工业, 2026 , 52(17) : 282 -290 . DOI: 10.13995/j.cnki.11-1802/ts.045421

Abstract

The Maillard reaction plays a crucial role in food processing and contributes positively to enhancing food flavor.This study aims to explore the effects of the Maillard reaction on the physicochemical properties and flavor characteristics of Cymbium pepo hydrolysate.Using C.pepo hydrolysate and four reducing sugars as raw materials.Investigate the changes in the physicochemical properties of the Maillard reaction products, including intermediate products, browning intensity, the degree of graft, and free amino acids.Meanwhile, the flavor and taste changes of Maillard reaction products were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS), electronic tongue, and sensory evaluation.The results showed that after the Maillard reaction, the intermediate products, browning intensity, the degree of graft, and antioxidant activities of the reaction products significantly increased.The bitter amino acids in the hydrolysate were reduced, and the color and flavor characteristics of the hydrolysate were improved.Meanwhile, the electronic tongue can effectively distinguish the taste differences of various reaction products.A total of 38 volatile compounds were identified in the hydrolysate and Maillard reaction products by GC-IMS.The Maillard reaction products generated more substances such as pyrazines and furans, reducing aldehyde compounds, thereby enhancing the aroma of roasted meat and nuts, and diminishing unpleasant flavors such as fishiness.This study provided novel insights into enhancing the flavor of C.pepo hydrolysate, providing a theoretical basis for the development of flavored products.

Key words： Cymbium pepo hydrolysate; reducing sugar; Maillard reaction; physicochemical property; flavor characteristics

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