Page 129 - 精细化工2020年第2期

第 2 期 乔凯娜，等: 酶对热反应红烧风味香精滋味的影响 ·331·

由图 13 可知，PCA 图中得到第一主成分的贡献 sensory evaluation of pungent intensity of Zanthoxyluml bungeanum
率为 33.18%，第二主成分的贡献率为 19.98%。当 m [J]. Journal of Chinese Institute of Food Science and Technology (中
(Pap)∶m (Fla)∶m (Pin)=3∶2∶1 时，对应的滋味轮 国食品学报), 2015, 15(10): 211-216.
[8] Standardization Administration of the People's Republic of China (中
廓在图形上能与其他 8 种复配方式区分开，说明其
国国家标准化管理委员会), GB 12312—2012, Sensory analysis-
滋味特征与其他 8 种复配方式不同。根据图 4 中 3
Method of investigating sensitivity of taste[S]. Beijing: Standards
种酶复配比例对红烧风味香精的感官评价得分结果 Press of China (中国标准化出版社), 2012.
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的得分最高。 国国家标准化管理委员会), GB 16291.1—2012. Sensory analysis-
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3 结论 assessors[S]. Beijing: Standards Press of China (中国标准化出版
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（1）根据单因素实验和正交实验的结果得出， [10] Li Yunyan (李云雁), Hu Chuanrong (胡传荣). Experiment design
制备红烧风味香精的最优酶复配方式为：加酶量 and data processing[M]. Beijing: Chemical Industry Press (化学工业
0.3%〔m（木瓜蛋白酶）∶m（风味酶）∶m（菠萝蛋 出版社), 2008.
[11] Xun Xingjian (郇兴建). Study on manufacturing natural meat flavor
白酶）=2∶3∶1〕，在此条件下制备出的红烧风味香
using pig bone[D]. Nanjing: Nanjing Agricultural University (南京农
精比较接近红烧肉香味。这对于猪肉香精的酶解工
业大学), 2012.
业化生产、节约成本和标准化生产提供了理论依据。 [12] Cui Xiaohong (崔晓红), Ma Li (马力), Liu Ping (刘平). Preparation
（2）通过高效液相色谱对各因素下制备红烧风 of pork flavor by thermal reaction and analysis of its volatile flavor
味香精酶解液中的游离氨基酸含量进行分析，结果 compounds[J]. China Condiment (中国调味品), 2017, 42(1): 47-50.
显示，酶解液中的苦味氨基酸含量最高，鲜味氨基 [13] Kato H, Rhue M R, Nishimura T. Role of free amino acids and
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’
斌), et al. Comparison of taste components of pork s hydrolysates by
器和感官属性的 PCA 分析图可知，在两个主成分
different enzymes and volatile flavor compounds of thermal
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