摘要
选择大豆蛋白、大豆甘油三酯、大豆脂肪氧合酶和胰脂肪酶4种主要组分,按照实际豆浆的组分含量和酶活大小进行混合制备豆浆模拟体系。分别利用二甲基酚橙法和顶空固相微萃取-气质联用法测定体系中脂质氢过氧化物和挥发性风味物质。结果表明:脂肪氧合酶催化甘油三酯氧化生成的脂质氢过氧化物相当于3. 958 mmol/L H2O2,生成的挥发性风味物质总量为43. 80 mg/kg;而脂肪氧合酶催化甘油三酯水解产物生成的脂质氢过氧化物相当于52. 243 mmol/L H2O2,生成的挥发性风味物质总量为668. 42 mg/kg。同时在该反应条件下对模拟体系和豆浆产生的挥发性风味物质进行主成分分析,模拟体系和3个豆浆样品集中在得分图相近区域,结果判定豆浆模拟体系产生的风味与真实豆浆的特征风味具有较好的相似性。
Soybean protein, soybean triglyceride, soybean lipoxygenase and pancreatic lipase were mixed to prepare the soymilk model system according to the content of components and the enzyme activity in the real soymilk. The ferrous oxidation of xylenol orange assay and headspace solid phase microextraction - gas chromatography -mass spectrometry were used to determine the lipid hydroperoxides and volatile flavor substances. The results showed that lipoxygenase catalyzed the oxidation of triglyceride to produce lipid hydroperoxide equivalent to 3. 958 mmol/L H2O2, and the total amount of produced volatile flavor substances was 43.80 mg/kg. When the triglyceride hydrolysate was as enzymatic substrate, the lipid hydroperoxide was equivalent to 52. 243 mmol/L H2O2, and the total amount of produced volatile flavor substances was 668.42 mg/kg. The flavor substances of soymilk and model system in the same reaction condition were analyzed by principal component analysis, and the model system and three soymilk samples were concentrated in the similar areas of the score map. The flavor produced by the soymilk model system had a good similarity with the characteristic flavor of the real soybean milk.
作者
田其英
华欲飞
孔祥珍
陈业明
张彩猛
TIAN Qiying;HUA Yufei;KONG Xiangzhen;CHEN Yeming;ZHANG Caimeng(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;Food College,Jiangsu Food and Pharmaceutical Science College,Huai＇an 223005,Jiangsu,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第11期116-121,共6页
China Oils and Fats
基金
国家自然科学基金青年基金(31301496)
关键词
豆浆模拟体系
甘油三酯
脂肪氧合酶
顶空固相微萃取-气质联用
挥发性风味物质
主成分分析
soymilk model system
triglyceride
lipoxygenase
headspace solid phase microextraction - gas chromatography -mass spectrometry
volatile flavor substance
principal component analysis
