CN109959652B - Method for evaluating taste change of high static pressure induced Maillard reaction product - Google Patents
Method for evaluating taste change of high static pressure induced Maillard reaction product Download PDFInfo
- Publication number
- CN109959652B CN109959652B CN201811600834.0A CN201811600834A CN109959652B CN 109959652 B CN109959652 B CN 109959652B CN 201811600834 A CN201811600834 A CN 201811600834A CN 109959652 B CN109959652 B CN 109959652B
- Authority
- CN
- China
- Prior art keywords
- taste
- solution
- reaction product
- maillard reaction
- reaction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
Abstract
The invention discloses a method for evaluating taste change of a Maillard reaction product induced by high static pressure, belonging to the field of preparation and evaluation of flavors and fragrances. The method prepares the Maillard reaction product by high static pressure induction, and constructs the bionic array sensor by porphyrin mixed materials (MnTPPCl, CoTPP) and photosensitive materials such as a polarity indicator and the like, thereby realizing the rapid, simple, convenient and accurate detection of the taste of the Maillard reaction product induced by high static pressure, and the obtained taste radar chart can clearly and accurately reflect the taste evaluation index of the Maillard reaction product induced by high static pressure; compared with the traditional artificial sensory evaluation index, the taste discrimination of the evaluation method is more obvious, simple, convenient and accurate, and the method is suitable for the preparation and taste evaluation of industrial high static pressure induction Maillard reaction products.
Description
Technical Field
The invention relates to a method for evaluating taste change of a Maillard reaction product induced by high static pressure, belonging to the field of preparation and evaluation of flavors and fragrances.
Background
The Maillard reaction type essence is very important and has application value in the fields of food and tobacco, and the Maillard reaction is an important way for forming a plurality of natural aromas and has important functions in the aspects of preparation regulation and control of product taste and aroma and style characteristics of products. However, since the maillard reaction is affected by complex factors such as ingredients, temperature, medium, time, etc., it is very difficult to develop a successful product. Although many researchers have worked on this research and development, few examples have been successful. At present, the old thinking and others use Maillard reaction to prepare the essence of eggs (publication number: CN 103734661B); wu Ming Jian et al prepared Maillard essence (publication No. CN106118882A) based on waste tobacco powder; zhang Gong Bo et al prepared seafood essence (publication No. CN 105105075B).
High hydrostatic pressure is an important means in food processing, and related research on inducing or inhibiting Maillard reaction is one of hot spots of application research. Research shows that high hydrostatic pressure has certain influence on the glycosylation of reducing sugar-amino acid in the Maillard reaction, can induce certain changes of the taste and aroma of Maillard reaction products, and particularly changes of basic taste characteristics. At present, taste evaluation modes of Maillard reaction products induced by high hydrostatic pressure are mainly artificial sensory evaluation and a bionic sensor, but the artificial sensory evaluation is difficult to accurately distinguish and judge basic taste characteristics. The most used bionic sensor simulating the taste sense of mammals is an electronic tongue, the artificial lipid membrane sensor technology similar to the working principle of taste bud cells is adopted, the sensing array is a taste sensing array, and the signal conduction mode is an electric signal. The electronic tongue is an array sensor composed of sensor units with non-specificity, weak selectivity and high cross sensitivity (to different components in a solution), and qualitative and quantitative analysis of taste of a solution sample is finally obtained by combining corresponding pattern recognition analysis and multivariate analysis methods, and the electronic tongue is mainly applied to the fields of food, biomedical detection and the like. However, the sample detected by the electronic tongue is a liquid sample, is mainly combined with a target substance through physical adsorption, and has weak binding force and limited recognition power.
Disclosure of Invention
The invention aims to solve the technical problem of constructing an evaluation method for the taste change of a high static pressure induced Maillard reaction product.
The invention overcomes the defects of the prior art and constructs the method for evaluating the taste change of the Maillard reaction product induced by high static pressure. Virtual variables of the matrix original spectrum data are used as input of a decision system, so that information interaction induction fusion of taste cross-perception sensors is realized in a real sense, and finally obtained comprehensive evaluation results are close to human perception behaviors as much as possible. Compared with the traditional artificial sensory evaluation taste index, the method is simpler, more convenient, more accurate and more objective.
The invention aims to solve the technical problem of providing a method for evaluating the taste change of a Maillard reaction product induced by high hydrostatic pressure, which comprises the following steps:
(1) high static pressure induction promotes preparation of Maillard reaction products: shaking and mixing the food-grade peptide and the food-grade propylene glycol, adding fructose after fully dissolving, and adjusting the pH value to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle and screwing a cover to ensure that no air bubbles exist in the bottle, setting high-static-pressure, treatment temperature and reaction time, quickly taking out a reaction product after the reaction is finished, cooling to obtain a high-static-pressure induction Maillard reaction product, and performing taste evaluation for later use;
(2) coating a porphyrin sensitive material obtained by mixing MnTPPCl and CoTPP according to a certain mass ratio on a pore plate of a hydrophobic PVDF film to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor, and collecting an image before reaction; preparing a solution to be detected of a high static pressure induced Maillard reaction product by using a DMF buffer solution with a certain pH value, adding the solution to be detected into a porphyrin array sensing chip for reaction, drying the reacted porphyrin array sensing chip, and placing the dried porphyrin array sensing chip into a visual array sensor to collect an image after the reaction;
(3) acquiring a visual difference spectrum: subtracting the RGB value of the image acquired in the step (2) before the reaction from the RGB value of the image after the reaction to obtain a visual difference spectrum of the high static pressure induced Maillard reaction product;
(4) and (3) constructing a flavor radar chart: and (4) analyzing and carrying out standard normalization processing on the visual difference spectrum of the high static pressure induced Maillard reaction product obtained in the step (3) to obtain a quantified flavor radar map.
In one embodiment of the present invention, the specific steps are as follows:
(1) high static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 80-120 g of edible peptide and 500-1500 g of edible propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3000-3500 g of fructose, and adjusting the pH value to 8.0-10.0 by using 0.1-0.3 mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no air bubbles exist in the bottle, setting high-static-pressure, treating the reaction temperature and the reaction time, quickly taking out a reaction product after the reaction time is over, cooling the reaction product by ice water to obtain a high-static-pressure induction Maillard reaction product, and using the high-static-pressure induction Maillard reaction product for taste evaluation.
(2) Establishing a bionic array sensor detection method: coating a porphyrin sensitive material obtained by mixing MnTPPCl and CoTPP according to a certain mass ratio on a pore plate of a hydrophobic PVDF film to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor, and collecting an image before reaction; preparing a solution to be detected of a high static pressure induced Maillard reaction product by using a DMF buffer solution with a certain pH value, adding the solution to be detected into a porphyrin array sensing chip for reaction, drying the reacted porphyrin array sensing chip, and placing the dried porphyrin array sensing chip into a visual array sensor to collect an image after the reaction;
(3) acquiring a visual difference spectrum: subtracting the RGB value of the image acquired in the step (2) before the reaction from the RGB value of the image after the reaction to obtain a visual difference spectrum of the high static pressure induced Maillard reaction product;
(4) and (3) constructing a flavor radar chart: and (4) analyzing and carrying out standard normalization processing on the visual difference spectrum of the high static pressure induced Maillard reaction product obtained in the step (3) to obtain a quantified flavor radar map.
In one embodiment of the present invention, the food-grade peptide of step (1) is soybean peptide, corn peptide or wheat peptide; the pH is 8.0-10.0.
In one embodiment of the present invention, the high static pressure in step (1) is 400 to 700 MPa.
In one embodiment of the invention, the treatment temperature in the step (1) is 55-75 ℃, and the reaction time is 2-5 h.
In one embodiment of the invention, the mass ratio of MnTPPCl to CoTPP in the step (2) is 1: 3-3: 1.
In one embodiment of the present invention, the pH of the DMF buffer solution in the step (2) is 5.0 to 9.0.
In one embodiment of the invention, the drying treatment in the step (2) is drying at 40-50 ℃ for 1.5-3 h.
In one embodiment of the present invention, the reaction time in step (3) is 0.5min to 2.5 min.
In one embodiment of the present invention, the normalization method in step (4) is a min-max normalization method.
Has the advantages that:
compared with the electric signal of the electronic tongue, the bionic array sensor adopts the optical signal and has the advantages of low noise, large data volume and the like; and is bonded with target substance via chemical bonds such as covalent bond and hydrogen bond, with strong specificity and without influence of non-flavoring substances. Compared with the traditional artificial sensory evaluation index, the taste discrimination of the evaluation method is more obvious, simple, convenient and accurate, and the method is suitable for the preparation and taste evaluation of industrial high static pressure induction Maillard reaction products.
The method prepares the Maillard reaction product by high static pressure induction, and constructs the bionic array sensor by porphyrin mixed materials (MnTPPCl, CoTPP) and photosensitive materials such as a polarity indicator and the like, thereby realizing the rapid, simple, convenient and accurate detection of the taste of the Maillard reaction product induced by high static pressure, and the obtained taste radar chart can clearly and accurately reflect the taste evaluation index of the Maillard reaction product induced by high static pressure; compared with the traditional artificial sensory evaluation index, the taste discrimination of the evaluation method is more obvious, simple, convenient and accurate, and the method is suitable for the preparation and taste evaluation of industrial high static pressure induction Maillard reaction products.
Drawings
FIG. 1: a flavor radar chart detected by a Maillard reaction product bionic taste array sensor.
FIG. 2: a flavor radar chart of artificial sensory evaluation of Maillard reaction products.
Detailed Description
Example 1
(1) Preparation of high hydrostatic pressure induced maillard reaction products: shaking and mixing 100g of soybean peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle and screwing a cover to ensure that no bubbles exist in the bottle; setting the high static pressure to be 450MPa, the treatment temperature to be 60 ℃ and the reaction time to be 3 h; and (3) quickly taking out the reaction product after the reaction time is over, and cooling by using ice water to obtain a high-static-pressure induced fructose-soybean peptide Maillard reaction product for later use for taste evaluation.
Meanwhile, the fructose-soybean peptide Maillard reaction product obtained by reacting the raw materials under the conventional conditions (0.1MPa, the treatment temperature of 140 ℃ and the reaction time of 4 hours) is used as a control.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 1: 1) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a solution to be detected of a fructose-soybean peptide Maillard reaction product or a high static pressure induced fructose-soybean peptide Maillard reaction product by using a DMF (dimethyl formamide) buffer solution with the pH value of 7.0, adding the solution to be detected into a porphyrin array sensing chip to react with a porphyrin sensitive material for a certain time, drying the reacted porphyrin array sensing chip, and then placing the dried porphyrin array sensing chip into a visual array sensor to collect an image after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting the RGB (Red, Green and Blue) value of the collected image after the reaction from the RGB value before the reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change1Is 0.96. Calculating the visual difference spectrum change of the taste standard liquid with different concentrationsThe method has detection limits of 2.36 × 10 for sour, sweet, bitter, salty and fresh-10M、1.56×10-10M、1.61×10-9M、2.44×10-9、8.73×10-10M。
Example 2
(1) High static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 100g of corn peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no bubbles exist in the bottle, setting the high-static-pressure to be 450MPa, the treatment temperature to be 60 ℃ and the reaction time to be 3 h; and (3) quickly taking out the reaction product after the reaction time is over, and cooling by using ice water to obtain a high-static-pressure induced fructose-corn peptide Maillard reaction product for later use for taste evaluation.
Meanwhile, the fructose-corn peptide Maillard reaction product obtained by reacting the raw materials under the conventional conditions (0.1MPa, the treatment temperature of 140 ℃ and the reaction time of 4 hours) is used as a reference.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 1: 1) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a fructose-corn peptide Maillard reaction product or a solution to be detected of a high static pressure induced fructose-corn peptide Maillard reaction product by taking a DMF buffer solution with the pH of 7.0 as a solvent, adding the solution to a porphyrin array sensing chip to react with a porphyrin sensitive material for a certain time, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect an image after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting RGB (Red, Green and Blue) values of the images before and after reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change2Is 0.91. The detection limits of the method on sourness, sweetness, bitterness, saltiness and freshness respectively reach 2.31 multiplied by 10 through the visualized difference spectrum change of the taste standard liquid with different concentrations-10M、1.52×10-10M、1.46×10-9M、2.86×10-9、8.93×10-10M。
Example 3
(1) High static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 100g of wheat peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no bubbles exist in the bottle, setting the high-static-pressure to be 450MPa, the treatment temperature to be 60 ℃ and the reaction time to be 3 h; and (3) quickly taking out the reaction product after the reaction time is over, and cooling the reaction product by ice water to obtain a high-static-pressure induced fructose-wheat peptide Maillard reaction product for later use for taste evaluation.
Meanwhile, a fructose-wheat peptide Maillard reaction product which reacts under the conventional conditions (0.1MPa, the treatment temperature is 140 ℃ and the reaction time is 4 hours) is used as a reference.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 1: 1) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a fructose-wheat peptide Maillard reaction product or a solution to be detected of a high static pressure induced fructose-wheat peptide Maillard reaction product by taking a DMF buffer solution with the pH of 7.0 as a solvent, adding the solution to a porphyrin array sensing chip to react with a porphyrin sensitive material for a certain time, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect an image after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting RGB (Red, Green and Blue) values of the images before and after reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change3Is 0.86. The detection limits of the method on sourness, sweetness, bitterness, saltiness and freshness respectively reach 2.85 multiplied by 10 through the visualized difference spectrum change of the taste standard liquid with different concentrations-10M、1.96×10-10M、1.63×10-9M、2.85×10-9、9.06×10-10M。
Example 4
(1) High static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 100g of soybean peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no bubbles exist in the bottle, setting the high-static-pressure to be 400MPa, the treatment temperature to be 75 ℃ and the reaction time to be 5 hours; and (3) quickly taking out the reaction product after the reaction time is over, and cooling the reaction product by ice water to obtain a high-static-pressure induced fructose-soybean peptide Maillard reaction product for later use for taste evaluation.
Meanwhile, a fructose-soybean peptide Maillard reaction product which reacts under the conventional conditions (0.1MPa, the treatment temperature is 140 ℃ and the reaction time is 4 hours) is used as a reference.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 1: 3) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a fructose-peptide Maillard reaction product or a solution to be detected of a high static pressure induced fructose-soybean peptide Maillard reaction product by taking a DMF buffer solution with the pH of 8.0 as a solvent, adding the solution to a porphyrin array sensing chip to react with a porphyrin sensitive material for 2.5min, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect images after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting RGB (Red, Green and Blue) values of the images before and after reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change4Is 0.82. The detection limits of the method on sourness, sweetness, bitterness, saltiness and freshness reach 1.23 multiplied by 10 respectively through the visualized difference spectrum change of the taste standard liquid with different concentrations-9M、1.93×10-9M、5.20×10-8M、3.21×10-8、4.15×10-9M。
Example 5
(1) High static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 100g of soybean peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no bubbles exist in the bottle, setting the high-static-pressure to 700MPa, the treatment temperature to 60 ℃ and the reaction time to 2 h; and (3) quickly taking out the reaction product after the reaction time is over, and cooling by using ice water to obtain a high-static-pressure induced fructose-soybean peptide Maillard reaction product for later use for taste evaluation.
Meanwhile, a fructose-soybean peptide Maillard reaction product which reacts under the conventional conditions (0.1MPa, the treatment temperature is 140 ℃ and the reaction time is 4 hours) is used as a reference.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 3: 1) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a fructose-peptide Maillard reaction product or a solution to be detected of a high static pressure induced fructose-soybean peptide Maillard reaction product by taking a DMF buffer solution with the pH of 7.0 as a solvent, adding the solution to a porphyrin array sensing chip to react with a porphyrin sensitive material for 0.5min, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect images after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting RGB (Red, Green and Blue) values of the images before and after reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change5Is 0.80; the detection limits of the method on sourness, sweetness, bitterness, saltiness and freshness reach 1 respectively through the calculation of the visual difference spectrum change of the taste standard liquid with different concentrations.21×10-9M、1.66×10-9M、4.32×10-8M、3.02×10-8、3.66×10-9M。
Example 6
(1) High static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 100g of soybean peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no air bubbles exist in the bottle, setting the high-static-pressure to be 600MPa, the processing temperature to be 55 ℃ and the reaction time to be 3h, quickly taking out a reaction product after the reaction time is finished, and cooling the reaction product by using ice water to obtain a high-static-pressure induced fructose-soybean peptide Maillard reaction product for later use for taste evaluation.
Meanwhile, a fructose-soybean peptide Maillard reaction product which reacts under the conventional conditions (0.1MPa, the treatment temperature is 140 ℃ and the reaction time is 4 hours) is used as a reference.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 1: 1) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a fructose-peptide Maillard reaction product or a solution to be detected of a high static pressure induced fructose-soybean peptide Maillard reaction product by taking a DMF buffer solution with the pH of 9.0 as a solvent, adding the solution to a porphyrin array sensing chip to react with a porphyrin sensitive material for 1.5min, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect images after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting RGB (Red, Green and Blue) values of the images before and after reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change6Is 0.77; the detection limits of the method on sourness, sweetness, bitterness, saltiness and freshness respectively reach 1.01 multiplied by 10 through the visualized difference spectrum change of the taste standard liquid with different concentrations-9M、1.75×10-9M、5.03×10-8M、2.31×10-8、3.62×10-9M。
Example 7
(1) High static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 100g of soybean peptide and 1000g of edible-grade propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3300g of fructose, and adjusting the pH value to 9.0 by using 0.1mol/L NaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no air bubbles exist in the bottle, setting the high-static-pressure to be 450MPa and the treatment temperature to be 60 ℃, setting the reaction time to be 4h, quickly taking out a reaction product after the reaction time is over, cooling the reaction product by using ice water to obtain a high-static-pressure induced fructose-soybean peptide Maillard reaction product, and reserving the high-static-pressure induced fructose-soybean peptide Maillard reaction product for taste evaluation.
Meanwhile, a fructose-soybean peptide Maillard reaction product which reacts under the conventional conditions (0.1MPa, the treatment temperature is 140 ℃ and the reaction time is 4 hours) is used as a reference.
0.001M, 0.005M, 0.01M, 0.05M and 0.25M of sour taste standard substances (sour-citric acid) were prepared by using 0.1mol/L NaOH solution to adjust pH to 7.0 as a solvent, and the other 4 taste standard substances (sweet-glucose, bitter-caffeine, salty-sodium chloride and umami-sodium glutamate) were prepared by the same method.
(2) Establishing a bionic array sensor detection method: on a multifunctional microplate reader, coating porphyrin sensitive materials (MnTPPCl and CoTPP are mixed according to the mass ratio of 2: 1) on a pore plate of a hydrophobic PVDF membrane in a capillary spotting way to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor (a built-in CCD image sensor), and collecting images before reaction; preparing a fructose-peptide Maillard reaction product or a solution to be detected of a high static pressure induced fructose-soybean peptide Maillard reaction product by taking a DMF buffer solution with the pH of 5.0 as a solvent, adding the solution to a porphyrin array sensing chip to react with a porphyrin sensitive material for 2.5min, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect images after reaction. Images of 5 taste standard solutions were collected as above.
(3) Acquiring a visual difference spectrum: subtracting RGB (Red, Green and Blue) values of the images before and after reaction to obtain a visual difference spectrum; the quantized representation of the color change is characterized by the square root of the sum of the squares of the RGB change values, and the above experiments are repeated 4 times each to obtain the quantized representation value X of the overall color change7Is 0.76; the detection limits of the method on sourness, sweetness, bitterness, saltiness and freshness respectively reach 1.10 multiplied by 10 through the calculation of the visual difference spectrum change of the taste standard liquid with different concentrations-9M、1.41×10-9M、2.65×10-8M、1.31×10-8、2.22×10-9M。
Example 8
And (3) constructing a flavor radar chart: performing Principal Component Analysis (PCA), cluster analysis (HCA) and discriminant analysis (LDA) on the visual difference spectrum before and after the reaction of the high static pressure induced Maillard reaction product, comparing the analysis result with the evaluation result of taste standard substances, and performing normalization treatment according to a min-max standardization method to obtain taste assignments of 5 kinds of taste abilities; the flavor radar map is then plotted against the taste scores to evaluate the final taste. The taste assignment (Y) is linearly compared with the quantitative expression value (X) of the overall color change to obtain a relational expression of quantitative taste evaluation indexes, as shown in table 1.
5 taste and flavor radar maps were prepared from the RGB values of example 1, example 2 and example 3, as shown in FIGS. 1 and 2. The result shows that the method realizes the rapid, simple and accurate detection of the taste sense of the high static pressure induced Maillard reaction product, and the obtained taste radar chart can clearly and accurately reflect the taste evaluation index of the high static pressure induced Maillard reaction product; compared with the traditional artificial sensory evaluation index (according to the standard of GB/T12312-.
TABLE 1 Maillard reaction products bionic taste sensor detection limits and Linear response
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. A method for evaluating the taste change of Maillard reaction products induced by high hydrostatic pressure is characterized by comprising the following steps:
(1) high static pressure induction promotes preparation of Maillard reaction products: shaking and mixing the food-grade peptide and the food-grade propylene glycol, adding fructose after fully dissolving, and adjusting the pH value to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle and screwing a cover to ensure that no air bubbles exist in the bottle, setting high-static-pressure, treatment temperature and reaction time, quickly taking out a reaction product after the reaction is finished, cooling to obtain a high-static-pressure induction Maillard reaction product, and performing taste evaluation for later use; preparing 5 kinds of sour, sweet, bitter, salty and fresh taste standard solutions from a DMF buffer solution with the pH value of 7.0, wherein the 5 kinds of sour, sweet, bitter, salty and fresh taste standard solutions are respectively a citric acid solution, a glucose solution, a caffeine solution, a sodium chloride solution and a sodium glutamate solution;
(2) coating a porphyrin sensitive material obtained by mixing MnTPPCl and CoTPP according to the mass ratio of 1:1 on a pore plate of a hydrophobic PVDF membrane to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor, and collecting an image before reaction; preparing a solution to be detected of a high static pressure induction Maillard reaction product by using a DMF (dimethyl formamide) buffer solution with the pH value of 7.0, adding the solution to be detected into a porphyrin array sensing chip for reaction, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect an image after the reaction; images of 5 taste standard solutions were collected as above;
(3) acquiring a visual difference spectrum: subtracting the RGB value of the image acquired in the step (2) before reaction from the RGB value of the image after reaction to obtain a visual difference spectrum of the high static pressure induction Maillard reaction product and a visual difference spectrum of the taste standard liquid;
(4) and (3) constructing a flavor radar chart: performing principal component analysis, cluster analysis and discriminant analysis on the visual difference spectrum of the high static pressure induced Maillard reaction product obtained in the step (3), comparing the analysis result with the evaluation result of the taste standard solution, and performing normalization treatment according to a min-max standardization method to obtain taste assignments of 5 kinds of taste abilities; the flavor radar plot is then plotted against the taste assignment.
2. The method of claim 1, comprising the steps of:
(1) high static pressure induction promotes preparation of Maillard reaction products: shaking and mixing 80-120 g of edible peptide and 500-1500 g of edible propylene glycol according to the mass ratio of 1:10, fully dissolving, adding 3000-3500 g of fructose, and adjusting the pH value to 8.0-10.0 by using 0.1-0.3 mol/LNaOH solution to obtain a mixed solution; transferring the obtained mixed solution into a special high-static-pressure reaction bottle, screwing a cover to ensure that no bubbles exist in the bottle, setting high-static-pressure, treating the high-static-pressure at the same temperature for reaction time, quickly taking out a reaction product after the reaction time is over, cooling the reaction product with ice water to obtain a high-static-pressure induction Maillard reaction product, and reserving the high-static-pressure induction Maillard reaction product for taste evaluation; preparing 5 kinds of sour, sweet, bitter, salty and fresh taste standard solutions from a DMF buffer solution with the pH value of 7.0, wherein the 5 kinds of sour, sweet, bitter, salty and fresh taste standard solutions are respectively a citric acid solution, a glucose solution, a caffeine solution, a sodium chloride solution and a sodium glutamate solution;
(2) establishing a bionic array sensor detection method: coating a porphyrin sensitive material obtained by mixing MnTPPCl and CoTPP according to the mass ratio of 1:1 on a pore plate of a hydrophobic PVDF membrane to obtain a porphyrin array sensing chip, placing 6 rows and 6 columns of porphyrin array sensing chips in a visual array sensor, and collecting an image before reaction; preparing a solution to be detected of a high static pressure induction Maillard reaction product by using a DMF (dimethyl formamide) buffer solution with the pH value of 7.0, adding the solution to be detected into a porphyrin array sensing chip for reaction, drying the reacted porphyrin array sensing chip, and then placing the chip in a visual array sensor to collect an image after the reaction; images of 5 taste standard solutions were collected as above;
(3) acquiring a visual difference spectrum: subtracting the RGB value of the image acquired in the step (2) before reaction from the RGB value of the image after reaction to obtain a visual difference spectrum of the high static pressure induction Maillard reaction product and a visual difference spectrum of the taste standard liquid;
(4) and (3) constructing a flavor radar chart: performing principal component analysis, cluster analysis and discriminant analysis on the visual difference spectrum of the high static pressure induced Maillard reaction product obtained in the step (3), comparing the analysis result with the evaluation result of the taste standard solution, and performing normalization treatment according to a min-max standardization method to obtain taste assignments of 5 kinds of taste abilities; the flavor radar plot is then plotted against the taste assignment.
3. The method of claim 2, wherein the food grade peptide of step (1) is a soy peptide, a corn peptide or a wheat peptide.
4. The method according to claim 2, wherein the high hydrostatic pressure in step (1) is 400 to 700 MPa.
5. The method according to claim 2, wherein the treatment temperature in the step (1) is 55-75 ℃, and the reaction time is 2-5 h.
6. The method according to claim 2, wherein the drying treatment in the step (2) is drying at 40-50 ℃ for 1.5-3 h.
7. The method according to claim 2, wherein the reaction time in the step (2) is 0.5min to 2.5 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811600834.0A CN109959652B (en) | 2018-12-26 | 2018-12-26 | Method for evaluating taste change of high static pressure induced Maillard reaction product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811600834.0A CN109959652B (en) | 2018-12-26 | 2018-12-26 | Method for evaluating taste change of high static pressure induced Maillard reaction product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109959652A CN109959652A (en) | 2019-07-02 |
| CN109959652B true CN109959652B (en) | 2022-03-18 |
Family
ID=67023377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811600834.0A Active CN109959652B (en) | 2018-12-26 | 2018-12-26 | Method for evaluating taste change of high static pressure induced Maillard reaction product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109959652B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103196954A (en) * | 2013-04-10 | 2013-07-10 | 江苏大学 | Zhenjiang fragrant vinegar storage time identification method based on information fusion of olfactory sense sensor and taste sense sensor |
| CN103645182A (en) * | 2013-12-13 | 2014-03-19 | 重庆大学 | Method for identifying white spirit flavor type by using electronic tongue system |
| CN104062292A (en) * | 2014-07-03 | 2014-09-24 | 江苏大学 | Method for manufacturing all-solid visualized taste sense sensor array |
| CN106018392A (en) * | 2016-05-10 | 2016-10-12 | 江苏大学 | Novel vinegar age rapid detecting method |
| CN106753788A (en) * | 2016-11-30 | 2017-05-31 | 云南中烟工业有限责任公司 | A kind of high static pressure promotes the method that polypeptide Mei Lade products are formed |
-
2018
- 2018-12-26 CN CN201811600834.0A patent/CN109959652B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103196954A (en) * | 2013-04-10 | 2013-07-10 | 江苏大学 | Zhenjiang fragrant vinegar storage time identification method based on information fusion of olfactory sense sensor and taste sense sensor |
| CN103645182A (en) * | 2013-12-13 | 2014-03-19 | 重庆大学 | Method for identifying white spirit flavor type by using electronic tongue system |
| CN104062292A (en) * | 2014-07-03 | 2014-09-24 | 江苏大学 | Method for manufacturing all-solid visualized taste sense sensor array |
| CN106018392A (en) * | 2016-05-10 | 2016-10-12 | 江苏大学 | Novel vinegar age rapid detecting method |
| CN106753788A (en) * | 2016-11-30 | 2017-05-31 | 云南中烟工业有限责任公司 | A kind of high static pressure promotes the method that polypeptide Mei Lade products are formed |
Non-Patent Citations (1)
| Title |
|---|
| 基于可视化传感阵列的葡萄酒产地鉴别方法;霍丹群 等;《分析试验室》;20131231;第65-69页，图1-3 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109959652A (en) | 2019-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ouyang et al. | Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array | |
| Legin et al. | Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception | |
| Ghasemi-Varnamkhasti et al. | Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements | |
| Chen et al. | Classification of tea category using a portable electronic nose based on an odor imaging sensor array | |
| CN103649731B (en) | Proving installation | |
| CN105181912B (en) | A kind of Noninvasive Measuring Method of Freshness in rice storage | |
| CN106501470A (en) | Using gustatory system and the method for Electronic Nose association evaluation mustard chilli sauce local flavor grade | |
| Wei et al. | Evaluation of varieties of set yogurts and their physical properties using a voltammetric electronic tongue based on various potential waveforms | |
| Ren et al. | Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis | |
| CN102967597A (en) | Olfactory imaging sensing technology based yellow wine storage time identification method and identification system | |
| Legin et al. | Electronic tongues: sensors, systems, applications | |
| Li et al. | Colorimetric sensor array-based artificial olfactory system for sensing Chinese green tea’s quality: A method of fabrication | |
| Wang et al. | Electronic tongue for food sensory evaluation | |
| Chen et al. | Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors | |
| CN109959652B (en) | Method for evaluating taste change of high static pressure induced Maillard reaction product | |
| CN109959653B (en) | Bionic array sensor-based plant extract taste measurement method | |
| Zhang et al. | Beer Taste Detection Based on Electronic Tongue. | |
| Marx et al. | Sensory analysis using electronic tongues | |
| Yu et al. | Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy | |
| CN108981800B (en) | Method for visualizing machine smell-taste perception effect by using neuro-dynamics system model | |
| Wei et al. | Determination of the flavours and marked ages of rice wines using a taste sensing system combined with the Weber–Fechner law and chemometric methods | |
| Ordoñez-Araque et al. | Electronic nose, tongue and eye: Their usefulness for the food industry | |
| CN112730643A (en) | Method and device for representing flavor of fermented bean curd based on visual fusion technology | |
| Duran | The Effect of Bubble Formation within Carbonated Drinks on the Brewage Foamability, Bubble Dynamics and Sensory Perception by Consumers | |
| KR20220104171A (en) | How to determine the concentration of an analyte in a body fluid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |