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学者姓名：朱蓓薇
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Abstract ：
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde-glutathione-ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.
Keyword ：
aliphatic aldehydes aliphatic aldehydes antioxidant activity antioxidant activity flavor flavor glutathione glutathione Maillard reaction Maillard reaction ribose ribose
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| GB/T 7714 | Liu, Hao , Ma, Lixin , Chen, Jianan et al. Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions [J]. | FOODS , 2023 , 12 (1) . |
| MLA | Liu, Hao et al. "Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions" . | FOODS 12 . 1 (2023) . |
| APA | Liu, Hao , Ma, Lixin , Chen, Jianan , Zhao, Feng , Huang, Xuhui , Dong, Xiuping et al. Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions . | FOODS , 2023 , 12 (1) . |
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Abstract ：
本发明涉及一种大黄鱼保鲜剂及其制备方法。大黄鱼保鲜剂的制备方法，包括纺丝溶液的制备、微纤维薄膜的制备、大黄鱼保鲜剂的制备。本发明以天然多糖魔芋葡甘聚糖为主要成分并辅以其他助剂，制成的大黄鱼保鲜剂具有优良的成膜性、阻水性。用魔芋葡甘聚糖作为保鲜剂的主材料，与其他材料相比，其成膜性好、保鲜效率高、环保低碳，并且取材方便、价格低廉、生产工艺简单。本发明的大黄鱼保鲜剂，表没食子儿茶素没食子酸酯作为保鲜剂的主要有效成分，具有抗氧化、消臭、抗菌的作用。本发明的大黄鱼保鲜剂具有较好的成膜、抗菌性能，且环保高效，各项性能指标均超过市售普通保鲜剂，可替代现有大黄鱼保鲜剂。
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| GB/T 7714 | 庞杰 , 郭洋洋 , 董秀萍 et al. 一种大黄鱼保鲜剂及其制备方法 : CN202011114312.7[P]. | 2020-10-19 . |
| MLA | 庞杰 et al. "一种大黄鱼保鲜剂及其制备方法" : CN202011114312.7. | 2020-10-19 . |
| APA | 庞杰 , 郭洋洋 , 董秀萍 , 朱蓓薇 , 徐晓薇 , 童彩玲 et al. 一种大黄鱼保鲜剂及其制备方法 : CN202011114312.7. | 2020-10-19 . |
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