【摘要】：犬糧誘食劑是添加于犬糧中的特殊添加物,可改善犬糧的適口性,增強犬的食欲,提高采食量,并促進犬糧的消化吸收與利用。目前,國內外學者研究發(fā)現(xiàn)甜味劑、氨基酸和油脂可提高犬糧適口性,而有關提高犬糧適口性的關鍵風味化合物卻鮮有報道。本文通過分析犬糧及犬糧誘食劑中揮發(fā)性成分與其適口性的關系確定提高犬糧適口性的關鍵風味化合物,繼而以關鍵風味化合物含量為指標優(yōu)化啤酒廢酵母制備犬糧誘食劑的工藝條件,最后研究了自制誘食劑的應用效果。主要研究內容和結果如下:選取市場上7種主流不同層次犬糧(DF)和4種不同風味的犬糧誘食劑(DA),通過適口性測試分別確定了犬糧及犬糧誘食劑的適口性順序。為進一步探討產生適口性差異的原因,采用SPME-GC-MS測定其揮發(fā)性成分,7種犬糧中檢測到56種風味化合物,4種犬糧誘食劑中檢測到78種風味化合物。通過偏最小二乘回歸(PLSR)模型將產品的適口性與其揮發(fā)性化合物進行相關性分析,結果表明提高犬糧適口性的關鍵風味化合物主要為醛類、雜環(huán)等化合物。犬糧及犬糧誘食劑的PLSR分析中均發(fā)現(xiàn)辛醛、苯甲醛、乙基香蘭素、香蘭素、茴香醚、特丁基對苯二酚和乙基麥芽酚為提高犬糧適口性的關鍵風味化合物。對關鍵風味化合物中的壬醛(63.80μg/g)、苯甲醛(29.13μg/g)、糠醛(5.20μg/g)、香蘭素(50.56μg/g)、乙基麥芽酚(44.05μg/g)和2,5-二甲基吡嗪(4.00μg/g)進行反添加驗證測試,其添加量根據樣品含量的最大差值確定,結果顯示添加2,5-二甲基吡嗪和香蘭素的采食率可達75%以上,添加糠醛、苯甲醛和乙基麥芽酚的采食率可達65%以上,添加壬醛的采食率為60%左右。關鍵化合物主要為醛類和雜環(huán)化合物,可通過美拉德反應制備,美拉德反應是指氨基酸和還原糖之間的羥胺反應。首先,選擇啤酒廢酵母自溶液為氨基酸來源,以水解度為參考指標確定了自溶工藝最佳條件:45 oC,p H 6.5,3倍于酵母泥的蒸餾水,0.3%風味蛋白酶(2.2×104 U/g),自溶時間20 h。在此最佳工藝條件下獲得的自溶液中游離氨基酸含量可達40%,其中半胱氨酸和甲硫氨酸的水解率均為90%以上,可應用于美拉德反應制備熱反應風味劑。添加反應物(木糖)、重要風味前體物質(硫胺素)和風味增強劑(維生素C),由于含硫氨基酸含量均低于0.5 g/100g,額外添加L-半胱氨酸鹽酸鹽進行美拉德反應,采用SPME-GC-MS測定關鍵風味物質含量確定犬糧誘食劑配方:添加3.0%木糖、0.5%L-半胱氨酸鹽酸鹽、1.5%硫胺素和0.5%維生素C。繼而確定美拉德反應條件:120°C,p H 8.0,1 h。最后,加入阿拉伯膠和麥芽糊精混合均勻并噴霧干燥獲得粉末狀誘食劑產品。通過適口性偏好性測試檢驗自制犬糧誘食劑的應用效果,結果顯示其處于中間水平。可加入關鍵風味化合物提高其適口性至中上水平,并將改良誘食劑應用于市售犬糧中,其結果顯示可顯著提高6種市售犬糧的適口性。油脂氧化程度及微生物數(shù)是犬糧穩(wěn)定性的重要評價標準,受p H值影響較大。以POV值和菌落總數(shù)為指標考察了誘食劑p H值(2~6)對犬糧儲藏穩(wěn)定性的影響。POV值測定結果表明,犬糧表面噴涂誘食劑后其POV值顯著下降,測定不同p H值誘食劑的DPPH自由基清除率和還原力表明誘食劑具有抗氧化性,且p H值較高時,其DPPH自由基清除率較高,p H值為4時,其還原力最強。菌落總數(shù)結果表明,犬糧噴涂誘食劑后其菌落總數(shù)從103降至102,通過抑菌圈實驗表明隨著p H值的升高,對大腸桿菌的抑菌效果逐漸增強,而對金黃色葡萄球菌的抑菌效果逐漸減弱。最后通過偏好性測試表明誘食劑的p H值在一定程度變化對適口性無顯著影響。最后確定誘食劑的p H值為4。
[Abstract]:Dog food attractant is a special additive added to dog food. It can improve the palatability of dog food, enhance the appetite of dogs, increase the intake of food, and promote the digestion, absorption and utilization of dog food. In this paper, the relationship between volatile components and palatability of dog food and dog food attractants was analyzed to determine the key flavor compounds for improving the palatability of dog food. Results: The main contents and results were as follows: The palatability order of 7 kinds of mainstream dog food (DF) and 4 kinds of dog food attractants (DA) with different flavors were determined by palatability test. The volatile components of DF and DA were determined by SPME-GC-MS in order to further explore the reasons of palatability differences. 56 flavor compounds were detected in dog food and 78 flavor compounds were detected in four dog food attractants. The correlation between palatability and volatile compounds was analyzed by partial least squares regression (PLSR) model. The results showed that the key flavor compounds to improve the palatability of dog food were mainly aldehydes and heterocyclic compounds. Octanaldehyde, benzaldehyde, ethyl vanillin, vanillin, anisole, terbutyl hydroquinone and ethyl maltol were found to be the key flavor compounds for improving the palatability of dog food by PLSR analysis. Nonaldehyde (63.80 ug/g), benzaldehyde (29.13 ug/g), furfural (5.20 ug/g), vanillin (50.56 ug/g), ethyl maltol were found to be the key flavor compounds for improving the palatability of dog food. Maltol (44.05 ug/g) and 2,5-dimethylpyrazine (4.00 ug/g) were tested for validation of reverse addition. The addition amount was determined according to the maximum difference of sample content. The results showed that the intake rate of 2,5-dimethylpyrazine and vanillin was over 75%. The intake rate of furfural, benzaldehyde and ethylmaltol was over 65%. The intake rate of non-aldehyde was over 65%. Maillard reaction refers to the hydroxylamine reaction between amino acids and reducing sugars. Firstly, the autolysis technology of waste beer yeast was selected as the source of amino acids, and the hydrolysis degree was taken as the reference index to determine the optimum conditions: 45oC, P H 6.5, 3. The content of free amino acids in distilled water, 0.3% flavor protease (2.2 *104 U/g) and 20 h autolysis time were obtained. The hydrolysis rates of cysteine and methionine were above 90% and could be used in Maillard reaction to prepare thermal flavoring agent. To obtain the flavor precursor (thiamine) and flavor enhancer (vitamin C), the content of sulfur amino acid was lower than 0.5 g/100g, and L-cysteine hydrochloride was added for Maillard reaction. SPME-GC-MS was used to determine the content of key flavor substances to determine the formula of dog food attractant: adding 3.0% xylose, 0.5% L-cysteine hydrochloride, 1.5% thiamine. And 0.5% vitamin C. Then Maillard reaction conditions were determined: 120 degree C, P H 8.0, 1 h. Finally, the powder food attractant was obtained by mixing Arabic gum and maltodextrin and spraying drying. The application effect of the self-made dog food attractant was tested by palatability preference test, and the results showed that it was in the middle level. The results showed that the palatability of six kinds of commercial dog food could be significantly improved by using the modified attractant. The oxidation degree of oil and the number of microorganisms were important criteria for evaluating the stability of dog food, which were greatly influenced by the P H value. The POV value and the total number of bacteria colonies were used as indicators to investigate the attractant P H. The results of POV value determination showed that POV value decreased significantly after spraying predator on the surface of dog food. The DPPH free radical scavenging rate and reducing power of predator with different P H values showed that predator had antioxidant activity, and DPPH free radical scavenging rate was higher when p H value was higher, and its reducing power was the highest when p H value was 4. The total number of colonies showed that the total number of colonies decreased from 103 to 102. The bacteriostatic effect on E. coli and Staphylococcus aureus gradually increased with the increase of P H, and the bacteriostatic effect on Staphylococcus aureus gradually decreased. Finally, the preference test showed that the P H value of the bait decreased to a certain extent. The change had no significant effect on palatability. Finally, the P H value of the attractant was determined to be 4..
【學位授予單位】：江南大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S816.7;TQ926.4

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