[目的]研究美拉德反应条件对鹅肉风味液的影响，为生产鹅肉风味香精提供理论参考。[方法]首先进行单因素试验，通过排序检验法筛选出适合进行响应面分析的美拉德反应参数，选择硫胺素添加量、半胱氨酸添加量、反应温度和反应时间4个因素进行Box-Behnken试验设计，通过响应面分析法获得最佳的美拉德反应条件。[结果]8个单因素中硫胺素添加量、鹅脂添加量、半胱氨酸添加量、反应时间等6个单因素对鹅肉风味有显著影响，根据F值排序，最终选择硫胺素添加量、半胱氨酸添加量、反应温度、反应时间4个单因素进行响应面分析试验。通过方差分析，确定所建立的二次回归模型为有效模型，通过该模型可求得美拉德反应制备鹅肉风味香精的最佳工艺条件为硫胺素1．09g ，半胱氨酸0．62 g，反应温度118．30℃，反应时间56．33 min。[结论]通过优化后的方法制备鹅肉风味液感官评价最高，达到4．186分。%Objective] To study the effect of Maillard reaction conditions on goose flavor base material and provide theoretical reference for producing goose flavoring.[ Method] Single factor experiments were carried out, Maillard reaction parameters suitable for response surface a-nalysis were selected by order checking method.Box-Behnken design was conducted by choosing four factors including thiamine dosage, cyste-ine dosage, reaction temperature, reaction time.[Result ] Among 8 single factors, 6 factors such as dosage of thiamine, goose fat, cysteine, reaction time had significant effects on goose flavor.According to F value ranking, dosage of thiamine, cysteine, reaction time, reaction tem-perature were selected to conduct response surface analysis.The established quadratic regression was effective model by variance analysis, and the optimal conditions for producing goose flavor base material were as following: thiamine 1.09 g, cysteine 0.62 g, reaction temperature 118.30 ℃, reaction time 56.33 min.[Conclusion] The sensory evaluation of goose flavor base materal is highest after optimization, score is up to 4.186.
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