金华火腿加工过程中美拉德反应产物的形成与初探

Formation and Exploration of Maillard Reaction Products during Jinhua Ham Production

摘要:

以金华火腿为研究对象，采用高效液相色谱（HPLC）和气质联用（GC-MS）等分析技术，对金华火腿主要加工过程（腌制、晾晒、发酵）中美拉德反应产物的形成，及其对金华火腿独特风味的影响和抗氧化作用进行了研究。实验结果明：金华火腿加工过程中发生明显的美拉德反应，尤其是发酵工序，其中，蛋白质和糖含量分别降低9.97%、0.65%，色泽和褐度不断加深，同时，金华火腿在加工过程中醛类（40%）、酮类（20%）以及吡啶类、吡嗪类、呋喃类等美拉德反应产物不断增加，并生成了5-羟基糠醛（HMF）、丙烯酰胺、吡嗪等美拉德反应标志性产物，成品中含量分别达到0.16 mg/g、0.09 μg/g和0.025 μg/g，对金华火腿独特风味的形成具有重要贡献。此外，通过体外抗氧化实验和Caco-2细胞实验，表明金华火腿具有良好的抗氧化活性并对Caco-2细胞的生长具有促进作用。

Abstract:

Jinhua ham was chosen as the study object to analyze the formation of Maillard reaction products during the processes in Jinhua ham production (salting, sun-drying, ripening), and to study the effects of the Maillard reaction products on the unique flavor and antioxidant activity of Jinhua ham by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results showed that Maillard reactions occurred during the production of Jinhua ham, in particular during fermentation, in which the contents of protein and sugar decreased by 1.17% and 0.65%, respectively. Meat became darker in color, and the degree of browning continuously increased. In addition, during Jinhua ham production, the contents of aldehydes (40%), ketones (20%), and the Maillard reaction products (pyridine, pyrazine, and furans) are increased. Additionally, 5-(hydroxymethyl)furfural (HMF), acrylamide, pyrazine, and other typical Maillard reaction products were produced; the corresponding contents in the end product were 0.16 mg/g, 0.09 μg/g, and 0.025 μg/g, respectively, and they made important contributions to the unique flavor of Jinhua ham. In vitro antioxidant activity assays and Caco-2 cell tests indicated that Jinhua ham can promote the growth of Caco-2 cells and has a high antioxidant activity.