以鸡肉肽为基础，本实验构建了8组反应体系对鸡肉肽在美拉德反应中生成肉味化合物的贡献进行了研究。结果发现，鸡肉肽在美拉德反应中主要贡献呈坚果香、烤香的吡嗪类物质（增加量14744.1 μg/L），进一步贡献体系的肉味。另外，对添加了游离氨基酸Cys的肽美拉德反应体系的研究发现，鸡肉肽可以大幅度促进Cys-木糖体系中含硫气味活性化合物如噻吩类和呋喃硫醇类物质的生成。而鸡肉肽-Leu-木糖体系中吡嗪的生成量大于Leu-糖与肽-糖体系两者之和，进一步说明添加Leu对鸡肉肽-木糖体系中吡嗪的生成具有促进作用。最后，构建不同pH值体系进行反应，结果发现，较低pH值(<5.0)对鸡肉肽参与美拉德反应吡嗪的生成具有抑制作用。结合不挥发物的定量分析最终得出，主要分布在200-500u的鸡肉肽在美拉德反应中在较高pH下对食品肉味的形成具有重要的贡献。

This study established eight model reaction systems using chicken peptides, in order to investigate their contribution towards the generation of meaty flavor compounds. Chicken peptides caused an increase in pyrazine content (by 14744.1 μg/L), which imparted a nutty and roasted aroma to a Maillard reaction system, consequently increasing the meaty flavor of the system. In addition, studies with Cys-added Maillard reaction systems, such as the Cys-xylose system, revealed that chicken peptides significantly promoted the generation of sulfur-containing aroma-active compounds, such as thiophenes and furan mercaptans. The concentration of pyrazines in a chicken peptide-Leu-xylose system was higher than that in a combination of the Leu-xylose and peptide-xylose reaction systems; this further indicated that the addition of Leu could promote the generation of pyrazines in the chicken peptide-xylose system. The influence of pH on the reaction systems was also studied by building model systems with differing pH conditions. A low pH (< 5.0) condition in the Maillard reaction system containing chicken peptides was observed to inhibit the generation of pyrazines. Combined with the quantitative data of non-volatile compounds, chicken peptides distributed in the 200–500u region were concluded to contribute to the generation of a meaty flavor in food via a Maillard reaction at high pH.

国家自然科学基金项目(31171645)