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摘要：近年来利用Maillard反应制备肉香精已经成为国内外研究的热门课题。而作为人们最喜爱的咸香精之一——鸡肉香精。然而反应过程中却存在着香气强度不够大，特征香气不够明显的问题。23506
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本实验首先进行原始数据库的建立，通过同时蒸馏萃取和GC-MS两种方法对鸡汤中的风物质进行数据汇总、分析。以鸡脂为原料，使用两种不同商业脂肪酶对其进行酶解，得酶解产物，主要单因素研究鸡脂的酶解工艺，先以脂解率作为判断标准，依次研究底物浓度、加酶量、pH、酶解温度以及酶解时间对鸡脂酶解效果的影响。最终分别确定两种脂肪酶酶解的最佳工艺条件为：一鸣脂肪酶：底物浓度为65%，酶添加量为1.75%，反应时间2.5h，pH值为8，酶解温度为50℃，脂解率为46.55%；诺文信脂肪酶：底物浓度为55%，酶添加量为1.25%，pH值为8，酶解温度为55℃，酶解时间2.5h，脂解率为45.31%。
再以鸡脂酶解液为基础，与氨基酸、还原糖等物质进行Maillard反应制备鸡肉香精。通过单因素实验和感官评定，确定鸡肉香精的最佳原料配比及反应条件为：酶解鸡脂2.1%、甘氨酸3.5%、脯氨酸1.5%、半胱氨酸7%、丙氨酸4.5%、木糖1.4%、葡萄糖5.6%、八角粉0.35%、洋葱粉0.4%、生姜粉0.7%、水74%、反应温度100℃、反应时间60min、体系pH=6。由此可以得到香气较为柔和自然，并具有浓郁肉香的鸡肉香精。
实验最后采用GC-MS对香气评价最好的样品进行分析，分析结果和原始数据库中的香气物质进行比较，并针对鸡肉香气不足等缺点进行香气补偿，获得一种逼真度高的鸡肉香精。
毕业论文关键词：鸡肉；脂肪酶解；特征风；Maillard反应；GC-MS
Preparation of a kind of boiled chicken flavor
Abstract: The meat flavor prepared from Maillard reaction has become a popular research topic in recent years. As one of the most favorite flavor——chicken flavor. However, when prepared from Maillard reaction, the flavor has problems in odor intensity and characteristic aroma.
At first, by the two methods of SPME and GC-MS in order to collecting and analysising the date in substances of chicken fragment . Chanterelle was the raw material in this topic, and single factor experiment researches with two different kinds of commercial lipase to get the lipase hydrolysis of it were taken. This article mainly studies the process conditions of the method. Firstly, the single factor experiment was designed to study the influence of the substrate concentration, enzymolysis temperature, enzymolysis time, the content of enzyme and pH value on the enzymatic hydrolysis of Chanterelle, which was featured by lipolyzed ratio. Finally, the optimum conditions of YIMING lipase were: the Chanterelle hydrolyzed at 55℃ for 2.5h with 1.75% lipase in pH8, the Lipolysis rate is 46.55%. While optional Novo lipase conditions were: the Chanterelle hydrolyzed at 55℃ for 2.5h with 1.25% lipase in pH 8., the Lipolysis rate is 45.31%.
In the paper, via Maillard reaction, enzymatic hydrolysates of chicken, amino acid and reducing sμgar and other substances were taken to prepare chicken flavor. Through momofactorial test according to the sensory evaluation, the best conditions for preparing pork flavor were decided as follows: Lipase solution chicken fat 2.1%, glycine content 3.5%, proline content 1.5%, cysteine content 7%, alanine content 4.5%, Xylose content 1.4%, Glucose content 5.6%, 0.35% of star anise powder, onion powder, 0.4%, 0.7% ginger powder, water 74%. Reaction temperature was 100℃, the reaction time was 60min, the value of pH was 6. The chicken flavor prepared by this way is plentiful and closely resembling aroma of natural pork flavor.
Finally, GC-MS experiments on the evaluation of the best fragrance sample analysis and the results of the original database and compare the aroma, flavor and aroma of chicken insufficient to compensate for the shortcomings, to obtain a high fidelity chicken flavor.