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1、中國農(nóng)業(yè)大學(xué)博士學(xué)位論文反應(yīng)型雞肉香味料的研究：原理及制備姓名：宋煥祿申請學(xué)位級別：博士專業(yè)：食品科學(xué)指導(dǎo)教師：南慶賢2002.6.1AbstractReactionnavoringisanewkindofnatural‰dnavoringofhigllquali吼Itissomethingnewinchim．Chiekenflavorin摯arewidelyusedinme砒pfoducts，ins乜mf的ds，butt11eyhavesomeshonages：lowresemblancetochickennavoLlackingo
2、flypicaIchickenaromaarIdnotverys疵夠Comp撕ngtotllesalIlekindofnaVoringspmducedindeVelopedcoun仃ies，mereisagap，someresearchesmustbedoneinthisare亂Theaimofthispaperisto蚰ldythepreparationofreactionmeatflavorings，especiaIlytheEn巧maticallyhydroly托dchickcn-HVP(hydroIyzedvege詛bIepr
3、otein)．cysteineMaillardmodelsystem，preparcthebenerrcactionchickcnnavorin昏forfoodusage．Them萄oraspectsofmystlJdiesarethefollowings：1．Bytlstmgorthogo叫experiment，theoptimalcOnditionsofcystetne-xylose—nucIeotide．tlli踟ine-chickcnfatMaiUardmodeIsystemwercobtained，鋤dthechickenn
4、avoringwaSpreparcd．ByusingGC-MStcchnolog托thevolatilecompoundsofthemodelsystemwere柚alyzcd，somekeycompo帥dsofmeatflavoras2-metIlyl．3一m舢tiolafld沁dimerwereidcmifizcd．2．ByuSingontl090nalexperime峨theopⅡmalconditio船ofHVP-cysteine．科lose-nucleo廿de．tlliamine-chickenf址Maillardmodel
5、system、vcrestIIdied，鋤dtllechickenflavo^ngw鷸p"pared．3．Theen巧michydrolysisofchickenwasstIldied，鋤dtheoptiIIlalconditionsofen巧michydfolysiswemobtaimd，includingtIlekindofe北舯es，塒nperm聰，time，枷oIlIltof∞zy“惜and幽蘆∞ofhy出olysis．4．By啦ingornlogoIlalexpe柵e峨mcoptimalconditio璐ofEnzymati
6、callyhy出oIyzedclIicken-HVP-CystcineManlardmodelsystcmwe心obtained，鋤dmebestchjck啪navoringw勰p他p孫ed．By璐ingGC-MStecllIlology'tIIevola廿lec鋤p0蚰出OftIIemOdeIsys鈀mwere鋤ab嘲，somekeycompotlIldsof砌ckennavor鵲2．met
7、lyl_3-fhI鋤tiol鋤di乜dimeLsome伽均nylcompO岫dswe托idem湎zed，indicatingthatthemo
8、deIsyStemiscon∞tlycomposed．5．By璐inggelfilt豫tionofsephadex(}_25，thecomponemsofhydrolyzcdchickenwere鋤alyzed，t11emaincomponentsaretIlepeptid船ofMr=250．2000．Inordertoprepammuchmo旭pure，v01atile柚dbeingrcsemblance，如mlerrcsearchesmustbedo∞-ntIleg“Ⅺdyof＆l礙matI髓llyhydroly置eddhick髓
9、-HVPCysteineMaillardmodelsyStem，iIlcludingtllefIInIler∞alysisofE叼ma廿calIyhydmIyzedchicken0嘶ficationofpep廿desby
