褐藻酶解液美拉德反应中间体的定向制备及风味缓释特性研究

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中图分类号：TS254.58 文献标志码：A 文章编号：1000-9973（2026）04-0022-08

DOI：10.3969/j.issn.1000-9973.2026.04.003

Study on Targeted Preparation and Flavor Slow-Release Characteristics of Maillard Reaction Intermediates from Brown Algae Enzymatic Hydrolysate

HUANG Yi-fan¹，LIU Bin-xiong¹，LIU Jia-guang²，LIU Yu-chai²，YE Zu-yun3 LUO Lian-yu²* ， FANG Ting1* （1.College of Food Science，Fujian Agriculture and Forestry University， Fuzhou 35Oo02，China; 2.Fujian Zhengwei Biotechnology Co.，Ltd.，Fuzhou 3500l5，China; 3.College of Biological Science and Engineering，Ningde Normal University，Ningde 3521oo，China）

Abstract： Maillard reaction is an important pathway for the formation of food flavor， but its reaction products are usually unstable and difficult to meet the demand for flavor persistence. In this study，in order to improve the stability and slow-release properties of Maillrd reaction intermediates （MRIs）， with brown algae enzymatic hydrolysate as the raw material，two-stage variable temperature aqueous phase method is used to regulate the reaction process，and cysteine tracing technology is introduced to capture and stabilize key intermediates. On this basis，response surface methodology is used to optimize the parameters such as reaction temperature，first-stage time and sugar-ammonia ratio，and the optimal process conditions are determined as follows： first-stage temperature is 68∘C ，first-order time is 72min ，and sugar-ammonia ratio is 17：4 . The absorbance of the corresponding product at 420nm is 0.208. Through electronic nose，the odor characteristics of MRIs are analyzed，and the results indicate that the product can produce typical Maillrd reaction flavor during reheating and has a certain delayed release ability. The research results have provided experimental basis for constructing flavor slow-release system and promoting high-value utilization of marine resources.

Key Words： brown algae； Maillard reaction intermediates；targeted preparation; response surface methodology

海带（Saccharinajaponica）是我国沿海地区重要的经济型褐藻之一，富含多种生物活性成分，如褐藻多糖、多酚类化合物和氨基酸等，具有较高的营养价值和开发潜力[]。（剩余12154字）