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| 芝麻多肽对美拉德反应制备的浓香芝麻油风味的影响及其膜分离纯化工艺优化 |
| Effect of sesame polypeptide on fragrant flavor sesame oil prepared with Maillard reaction and optimization of membrane separation and purification process of sesame polypeptide |
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| DOI： |
| 中文关键词: 浓香芝麻油 芝麻多肽 感官评价 水解 膜通量 |
| 英文关键词:fragrant sesame oil sesame polypeptide sensory evaluation hydrolysis membrane flux |
| 基金项目: |
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| 中文摘要: |
| 以芝麻多肽和精炼芝麻油为原料，利用美拉德生香源反应制备浓香芝麻油，研究不同水解度的芝麻多肽对浓香芝麻油感官综合评分的影响，采用高效液相色谱对浓香芝麻油感官综合评分最高的芝麻多肽进行相对分子质量分布分析，并对该芝麻多肽膜分离纯化工艺进行优化。结果表明：水解度为20%的芝麻多肽制备的浓香芝麻油感官综合得分最高，可达5.4分；水解度为20%的芝麻多肽中1 000 Da以下的芝麻多肽占83.33%，对美拉德生香源反应的影响最大；芝麻多肽最佳膜分离纯化工艺条件为酶解液pH 8.0、膜分离压力0.32 MPa、膜分离温度35.5 ℃、膜分离时间30 min，在此条件下膜通量可达89.20 g/（m2·min）。 |
| 英文摘要: |
| Fragrant sesame oil was prepared by Maillard reaction with refined sesame oil and sesame polypeptide used as raw materials. The effect of sesame polypeptide with different degrees of hydrolysis on the sensory comprehensive score of fragrant flavor sesame oil was studied. The relative molecular weight distribution of sesame polypeptide with the highest sensory comprehensive score of fragrant flavor sesame oil was determined by high performance liquid chromatography (HPLC), and the separation and purification process of the sesame polypeptide with membrane was optimized. The results showed that the highest sensory comprehensive score of fragrant flavor sesame oil was 5.4 when the degree of hydrolysis(DH) was 20%. The sesame polypeptide less than 1 000 Da accounted for 83.33%, which had the greatest effect on Maillard aroma reaction. The optimal membrane conditions for sesame polypeptide separation and purification were obtained as follows: enzymatic solution pH 8.0, membrane separation pressure 0.32 MPa, membrane separation temperature 35.5 ℃, membrane separation time 30 min. Under the optimal conditions, the membrane flux could reach 89.20 g/(m2·min). |
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