甘薯烤制过程中美拉德反应主要成分及香味成分含量的动态变化

为进一步阐明烤甘薯香气的形成机制,以甘薯为原料,测定烤制前、烤制15、30、45、60、75、90、105、120 min甘薯中涉及美拉德反应的主要成分(淀粉、糖类、氨基酸)含量、淀粉酶活性及香味成分含量,分析各项指标烤制过程中的动态变化。结果表明,与未烤制的甘薯相比,甘薯中淀粉及氨基酸总含量随烤制时间的延长均呈现先减少后趋于稳定的趋势,丝氨酸及天冬氨酸的损失量占氨基酸损失总量的84.56%;可溶性总糖、还原糖及麦芽糖含量随烤制时间的延长呈现先增加后减少的趋势,葡萄糖、果糖、蔗糖含量基本不变;淀粉酶活性随着烤制时间的延长逐渐下降,45 min时已完全失活;香味成分总含量随烤制时间的延长呈现先增加后减少的趋势。

Dynamic Changes of Main Components and Aroma Constituents Involving Maillard Reaction of Sweet Potatoes During Baking Process

In the present study, the contents of main components(starch, sugar and amino acid), amylase activity and aroma components of sweet potatoes involving Maillard reaction before and after 15, 30, 45, 60, 75, 90, 105 and 120 minutes baking were determined, and the dynamic changes of each indicator during baking process were analyzed, aiming to further elucidate the mechanism of aroma formation of roasted sweet potatoes. The results showed that the total contents of starch and amino acids in sweet potatoes were decreased first and then stabilized with the increase of baking time compared with untreated group, and the loss of serine and aspartic acid accounted for 84.56% of the total amino acids loss; whereas the contents of soluble total sugar, reducing sugar and maltose were ascended first and then descended with the prolonged baking time, and the contents of glucose, fructose and sucrose showed almost constant values. Besides, the amylase presented gradually decreased activities with the prolongation of baking time, which would be completely inactivated at 45 minutes; moreover, the total contents of aroma components were improved first and then reduced with the increase of baking time.