二氢杨梅素对不同pH条件下木糖/鳕鱼肽美拉德反应体系风味的影响

Effect of Dihydromyricetin on The Flavor of Xylose/Cod Peptide Maillard Reaction System at Different pH Conditions

摘要:

本研究通过美拉德反应制备了鳕鱼肽-木糖-二氢杨梅素产物。通过紫外-可见光谱、荧光光谱、游离氨基酸、气相色谱-质谱分析、电子鼻检测,探究了二氢杨梅素对不同pH条件下呈味基料风味的影响。结果表明,pH值越高,越能推进美拉德反应进程。二氢杨梅素的添加降低了木糖和鳕鱼肽之间的反应活性,一定程度上减少了反应体系呋喃、吡嗪类挥发性物质的生成,并促进清香型挥发性化合物如D-柠檬烯、异龙脑等物质的形成。同时,在二氢杨梅素的干预下,木糖/鳕鱼肽反应体系的游离氨基酸总量降低,当pH为5、7、9时,体系中苦味氨基酸占比低,鲜味氨基酸和甜味氨基酸占比高。总体而言,在pH为9的条件下,添加二氢杨梅素制备的呈味基料腥味少,夹带植物清香,呈现相对较低的苦味,鲜味足,各滋味之间协调性好。

Abstract:

In this study, Maillard reaction products were prepared using cod peptides, D-xylose, and dihydromyricetin (DMY). The effects of DMY on the flavor profile of the reaction products under different pH conditions were investigated using UV-Vis spectroscopy, fluorescence spectroscopy, free amino acid analysis, GC-MS, and electronic nose detection. The results indicated that higher pH values promote the Maillard reaction process. The addition of DMY reduced the reactivity between D-xylose and cod peptides, decreasing the formation of furan and pyrazine volatile compounds, while promoting the formation of fresh-smelling volatile compounds such as D-limonene and isoborneol. Furthermore, under the influence of DMY, the total amount of free amino acids in the D-xylose/cod peptide reaction system decreased. At pH values of 5, 7, and 9, the proportion of bitter amino acids was low, whereas the proportions of umami and sweet amino acids were high. Overall, at pH 9, the flavor substrate prepared with the addition of DMY exhibited less fishy odor, a fresh plant aroma, relatively lower bitterness, sufficient umami, and good harmony among the various flavors.