摘要： 为促进低值鱼类产品的高值化利用，以鲢鱼为原料，通过酶解法制备鲢鱼酶解产物，与木糖构建美拉德反应体系，研究超声辅助美拉德反应对酶解产物风味特性的影响，并以传统湿法美拉德反应和酶解产物作对照。结果显示：超声预处理能够促进美拉德反应过程中中间产物及褐变产生，提高美拉德反应速率；酶解产物经过美拉德反应后荧光强度下降，表示羟基的引入；与酶解产物相比，超声辅助美拉德反应产物的苦味氨基酸降低了18%，优于未超声组。固相萃取整体捕集-气相色谱-质谱联用技术（MMSE-GC-MS）和电子舌结果显示，超声-美拉德反应产物中有助于增香的挥发性化合物（苯甲醛、糠醛和2-乙基呋喃等）含量较高，苦味和涩味低于酶解产物和美拉德反应产物。研究表明，超声辅助美拉德反应处理能够有效改善鲢鱼酶解产物的风味特性。本研究可为高值化淡水鱼制品的开发提供参考。

关键词: 酶解产物, 超声波, 美拉德反应, 风味

Abstract: In order to realize the high-value utilization of low-value fish products, this study prepared the silver carp hydrolysate by enzymatic hydrolysis, and constructed the Maillard reaction (MR) system with xylose to study the effect of ultrasound-assisted MR on the flavor characteristics of the hydrolysate, and compared with the traditional wet MR and enzymatic hydrolysis. The results showed that the ultrasonic pretreatment could promote the generation of intermediates and the degree of browning and improve the rate of the MR; the fluorescence intensity of the hydrolysate decreased after the MR, indicating the introduction of hydroxyl groups. Compared with the hydrolysate, the bitter amino acids of the ultrasound-assisted Maillard reaction products (MRPs) were reduced by 18%, which was better than the un-sonicated group. The results of MMSE-GC-MS and electron tongue showed that the volatile compounds (benzaldehyde, furfural and 2-ethylfuran, etc.) of the ultrasound-assisted MRPs contributed to the aroma enhancement were higher in the products, and the bitterness and astringency were lower than those of the hydrolysate and the MRPs. The above results indicate that the ultrasonic treatment can effectively improve the flavor characteristics of the hydrolysate and provide a reference for the development of freshwater fish products.

Key words: hydrolysate, ultrasound, Maillard reaction, flavor