【摘要】 拟探究不同肽段的牛肉蛋白肽美拉德反应产物的风味特性。以牛肉边角料为原料，经酶解后采用液相串联质谱(liquid chromatography coupled with tandem mass spectrometry, LC-MS/MS)对其酶解液中肽分子量及分布进行分析；再以不同肽段的牛肉蛋白肽为基料进行美拉德反应，利用电子鼻技术(electronic nose, E-nose)、氨基酸自动分析仪、顶空固相微萃取法-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS),结合偏最小二乘法判别分析，分析不同肽段的牛肉蛋白肽美拉德反应产物(BPM)的挥发性风味物质。结果表明，在未分肽段的牛肉蛋白肽美拉德反应液(BPMS)中共鉴定出68种挥发性成分；牛肉蛋白肽美拉德反应液最佳肽段为1～3 kDa (BPM 1～3),BPM 1～3的肽段经过美拉德反应后亮氨酸、酪氨酸、苯丙氨酸和精氨酸含量明显增加，从BPM 1～3中共鉴定出50种挥发性成分，包括醇类、酮类、酯类、杂环类、烷类、醛类等；BPMS与BPM 1～3共有14种挥发性化合物差异较明显。更多还原

【Abstract】 The purpose of this study is to investigate the flavor characteristics of Maillard reaction products of beef protein peptides with different peptide segments. With beef offals as the raw materials, the molecular weight and distribution of peptides in the hydrolysate are analyzed by liquid chromatography coupled with tandem mass spectrometry(LC-MS/MS) after enzymatic hydrolysis; and then different beef protein peptides are used as the basic materials for Maillard reaction. The volatile flavor substances of different beef protein peptide Maillard reaction products(BPM) are analyzed by electronic nose(E-nose), automatic amino acid analyzer, headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and partial least squares discriminant analysis. The results show that 68 volatile components are identified in the unsegmented beef protein peptide Maillard reaction solution(BPMS).The optimal peptide segment of beef protein peptide Maillard reaction solution is 1～3 kDa(BPM 1～3), and the content of leucine, tyrosine, phenylalanine and arginine in the peptide segment of BPM 1～3increases significantly.Fifty volatile components are identified in BPM 1～3,including alcohols,ketones,esters,heterocycles,alkanes,aldehydes and so on.There are 14significantly different volatile compounds in BPMS and BPM 1～3.更多还原