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摘要：本课题采用酶法制备天然鸡肉香精。以鸡骨肉粉为底物，复合蛋白酶与风蛋白酶复配作为反应酶进行酶解反应。由单因素实验结合响应面分析确定两种酶酶解鸡骨肉粉的最佳工艺条件为：在酶解温度55℃、底物浓度15%的情况下，调节体系pH值至8.0添加复合蛋白酶950U/g反应1h；后调节pH值至7.0添加500U/g的风蛋白酶反应3.15h。此条件下酶解所得到的鸡肉香精的仿真度高、鸡肉香浓郁、愉悦度好。利用电子鼻对不同水解度酶解液的挥发性成分进行主成分分析，发现他们存在差异；同时利用 GC-MS 法对这些酶解产物中主要挥发性风组分进行测定。24283
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毕业论文关键字：新型鸡肉香精；酶解；GC-MS; 电子鼻
Preparation of new chicken flavor
Abstract: Natural chicken flavor was prepared through the enzymolysis of chicken meat and bone powder in the paper. Chicken meat and bone powder was conducted as substrates, protamex and flavourzyme as the reaction enzyme. Then the single factor test and response surface analysis were used to confirm the optimum condition of enzymolysis reactions. Results showed that the optimum condition was the enzymolysis temperature 55℃, substrate concentration 15%, the pH value of adding protamex 8.0, protamex usage 950U/g, and enzymolysis time 1 h, the pH value of adding flavorzyme 7.0, flavourzyme usage 500U/g and enzymolysis time 3.15h. The enzymolysis product had a rich and pleasant flavor. Electronic nose and gas chromatograph-mass spectrometer technology were used to identify the samples and evaluate the volatile compounds from the different degree of hydrolysis. Results indicated that the difference was found among the samples from different degree of hydrolysis.
Keywords: new chicken flavors; enzymolysis; gas chromatograph-mass spectrometer; electronic nose
目 录
1引言 1
1.1鸡骨蛋白酶水解概述 1
1.2新型鸡肉香精的研究现状 1
1.3肉香精的分析与检测 2
1.3.1感官评定 3
1.3.2电子鼻 4
1.3.3气相色谱－质谱联用 4
1.4 研究目的和意义 5
1.5主要研究内容 5
2 材料与方法 7
2.1 实验材料 7
2.2 实验仪器 7
2.3 实验方法 8
2.3.1鸡骨肉粉酶解工艺流程 8
2.3.2 感官评定 8
2.3.3 酶解产物水解度的测定 8
2.3.4电子鼻测定 8
2.3.5 GC/MS 测定鸡肉香精的致香成分 9
3 结果与讨论 10
3.1 影响酶解产物风的因素 10
3.1.1酶添加量对酶解反应的影响 10
3.1.2 pH对两种酶酶解反应的影响 11
3.1.3 酶解时间对酶解反应的影响 13
3.1.4 底物浓度对酶解反应的影响 14
3.1.5酶解温度对酶解反应的影响 15
3.2 风蛋白酶和复合蛋白酶复配实验 16
3.2.1风蛋白酶添加量对酶解反应的影响 16
3.2.2风蛋白酶反应时间对酶解反应的影响 17
3.2.3复合蛋白酶添加量对酶解反应的影响 18
3.2.4复合蛋白酶反应时间对酶解反应的影响 18
3.2.5 风蛋白酶的酶解体系pH对酶解反应的影响 19
3.2.6 复合蛋白酶的酶解体系pH对酶解反应的影响 19
3.3 响应面优化实验的设计与结果 20
3.3.1 响应面优化实验的设计 20