鲍蒸煮液美拉德反应条件的优化

以鲍蒸煮液为原料，利用美拉德反应获得具有特殊风味的产物。在单因素实验的基础上，利用响应面法对美拉德反应工艺进行优化，建立了温度、时间、糖浓度与褐变程度、中间产物、游离氨基酸含量之间的数学模型。根据模拟得到的二次回归模型确定了美拉德反应的最佳工艺条件：反应温度115 ℃、反应时间84 min、糖（葡萄糖∶木糖=2∶3）浓度5%，得到的反应液为红褐色、烧烤味浓郁，此时D420=0.552、D294=0.653、游离氨基酸含量3.93 mg·mL-1。

Optimization of Maillard reaction conditions of abalone cooking liquor

Abalone cooking liquor, Maillard reaction product with special flavor, was obtained through Maillard reaction. On the basis of single factor experiments， response surface method was used to optimize Maillard reaction process， and the mathematical model among temperature， time， sugar concentration and the degree of browning， intermediate， free amino acid content， was established. The technological conditions were optimized by the quadratic regression model， which were temperature 115 ℃， time 84 min， sugar concentration （glucose∶xylose=2∶3） 5%. In such conditions， the reaction liquid was red brown with strong toasty， and the indexes of Maillard reaction were measured as D420=0.552， D294=0.653， and free amino acid content was 3.93 mg·mL-1.