摘要
利用均匀设计法安排有丝氨酸参与的美拉德反应,对样品用五个细化的指标评分,通过多项式回归拟合该反应的回归方程,分析各因素及交互作用对反应的影响,结合回归方程和实际情况找到了最佳的反应条件为:丝氨酸2.000g、丙氨酸1.640g、半胱氨酸2.400g、木糖5.646g、水27.267g、系统pH值8.2,在120℃下反应53min。
The method of Uniform designs planed the Maillard reaction involving serine.The panel graded the samples according to five standards.Polynomial regression developed the mathematical model of the reaction system.Effects of the factors on the flavor were studied.The model and facts indicated the optimized condition is that the system composed of m(serine)=2.000g,m(alanine)=1.640g,m(cysteine)=2.400g,m(xylose)=5.646g,m(water)=27.267g,is heated for 53 minutes at 120℃ when the value of pH is 8.2.
出处
《中国调味品》
CAS
北大核心
2004年第2期26-30,共5页
China Condiment
关键词
均匀设计
丝氨酸
美拉德反应
回归分析
影响因素
肉香
uniform designs
serine
maillard reaction
regression analysis
influential factor
meat flavors
