以海蜇皮酶解液和葡萄糖为主要底物进行美拉德反应，制得鱼味香料基液。感官评价知该香料基液咸度适口，鲜味明显，微甜，具有明显的鱼香味，香气协调。采用氨基酸自动分析仪测定了香料基液中游离氨基酸的种类和含量，采用GC-MS测定了香料基液醚溶物的挥发性风味成分及含量，以此对香料基液的风味进行了鉴定和分析。结果显示，香料基液中共检出17种游离氨基酸，总含量为2.7197g/dL，必需氨基酸(包括His和Arg)占游离氨基酸总量的48.86%，鲜味氨基酸(Asp和Glu)含量为17.76%，对滋味贡献较大的氨基酸是Glu、Lys、Gly、His和Arg；香料基液醚溶物中共分离鉴定出41香气成分，其中烃类8.71%，醇类58.35%，酯类13.65%，酸类17.86%，酮、醛类共0.42%，含氮含硫类共3.38%。对香气可能有重要贡献的化合物有丙二醇、乙酸乙酯、邻苯二甲酸二丁酯、4-甲基-5-噻唑乙醇、3,5-二叔丁基苯酚及少量的醛、酮类化合物。%Spice liquid was produced from jellyfish protein peptic hydrolysate and glucose through the Maillard reaction. The Maillard reaction products (MRPs) had an appropriate salinity, a distinct delicious taste, a slight sweetness and a harmonious fish-like aroma. To identify and analyze their flavor, the contents of amino acids in the MRPs were analyzed using an automated amino acid analyzer and the contents of volatile compounds in their ether-soluble fraction were determined by GC-MS. The results showed that 17 kinds of free amino acids with a total content of 2.7197 g/dL were detected. The total amount of the ten essential amino acids (including His and Arg) was 48.86% of total amino acids, and the content of tasty amino acids (Asp and Glu) was 17.76%. Glu, Lys, Gly, His and Arg had a significant contribution to the taste of the MRPs. Totally 41 kinds of aroma components were separated and identified, which were composed of 8.71% alkanes, 58.35% alcohols, 13.65% esters, 17.86% acids, 0.42% aldehydes plus ketones, and 3.38% nitrogen-containing compounds plus sulfur-containing compounds. The compounds contributing greatly to the aroma of the spice liquid might be propylene glycol, ethyl acetate, dibutyl phthalate, 4-methyl-5-thiazoleethanol, 3,5-bis(1,1-dimethylethyl)phenol and a smal amount of aldehydes and ketones.
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