本文研究利用带鱼下脚料蛋白酶解物为原料，添加一些氨基酸和还原糖进行美拉德反应，通过单因素和正交实验确定带鱼香精反应体系的最佳物质配比及反应条件。研究表明美拉德反应的最佳物质配比及反应条件为m(葡萄糖):m(木糖)=1:2，糖的总添加量为8%，m(甘氨酸):m(L-谷氨酸)=1:3，氨基酸的总添加量为2%，pH值5.0，温度110 ℃，反应时间30 min，得到的美拉德反应液为红褐色的澄清透明的液体，具有典型的特征带鱼香气。

Using hydrolyzate of hairtail waste, hairtail essence was made by Maillard reaction with some amino acid and reducing Sugar. By Single factor and orthogonal experiment, the best reaction conditions were determined as follows: Xylose-glucose mass ratio1:2, sugar dosage 8%, Glycine-glutamate mass ratio 1:3, and amino acid dosage 2%, pH 5.0, temperature 110 ℃, and the time 30 min, under which the reaction solution was Reddish-brown, clarify transparency, rich in flavor of the typical characteristics of hairtail.

天津市农业科技成果转化与推广项目（201002090）、天津市科技成果转化及产业化推进计划项目（09ZHXHNC04900）、天津东丽科委科技成果转化项目（2010301）、天津东丽科委科技成果转化项目（2010303）