苗艳丽, 方富永, 宋文东. 鲍鱼内脏的酸水解及其梅拉德反应产物分析[J]. 南方水产科学, 2009, 5(4): 54-57. DOI: 10.3969/j.issn.1673-2227.2009.04.010
引用本文: 苗艳丽, 方富永, 宋文东. 鲍鱼内脏的酸水解及其梅拉德反应产物分析[J]. 南方水产科学, 2009, 5(4): 54-57. DOI: 10.3969/j.issn.1673-2227.2009.04.010
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MIAO Yanli, FANG Fuyong, SONG Wengdong. Hydrolysis of abalone's viscera using HCl and analysis of the Maillard reaction products[J]. South China Fisheries Science, 2009, 5(4): 54-57. DOI: 10.3969/j.issn.1673-2227.2009.04.010
Citation: MIAO Yanli, FANG Fuyong, SONG Wengdong. Hydrolysis of abalone's viscera using HCl and analysis of the Maillard reaction products[J]. South China Fisheries Science, 2009, 5(4): 54-57. DOI: 10.3969/j.issn.1673-2227.2009.04.010
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鲍鱼内脏的酸水解及其梅拉德反应产物分析

Hydrolysis of abalone's viscera using HCl and analysis of the Maillard reaction products

    摘要
  • 摘要: 以盘鲍（Haliotis discus）内脏为原料，采用酸水解的方法制备水解液，将该水解产物和葡萄糖进行梅拉德反应。采用HPLC和GC/MS法分别对水解液和梅拉德反应产物（MRPs）进行分析。结果表明，该鲍鱼内脏中含有16种氨基酸，其中包括人体必需的7种氨基酸；MRPs中含有8种成分，其中有3种致香成分。此外，对梅拉德反应液做了紫外分光光度分析，表明其有好的抗氧化性能和稳定性。

     

    Abstract: Theviscera of abalone Haliotis discus was hydrolyzed to prepare amino acid hydrolysate using HCl and their components and contents were analyzed by HPLC. The hydrolysates were reacted with glucose and the Maillard reactants were obtained. The reactants were analyzed by GC/MS. The result indicated that 16 kinds of amino acids were detected, which included seven essential amino acids for humans. And three of eight compounds from the Maillard reactants were fragrant. Millard-reaction solution has good resistance to oxidation and stability through UV spectrophotometry.

     

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