硫酸氨基葡萄糖非酶褐变的初步研究.pdfVIP

36 2009, Vol. 30, No. 05 食品科学 ※基础研究 陈伟珠，封明艳，易瑞灶* ( 国家海洋局第三海洋研究所，福建厦门 361005) ：将硫酸氨基葡萄糖样品分别在60 、70 、75 、80 ℃下加热10h，测定加热过程中褐变指数、5- 羟甲基 糠醛含量、硫酸氨基葡萄糖含量、pH 值的变化，用来表征非酶褐变进行的程度，将结果应用零级动力学方程拟 合。结果表明，随着加热温度升高、时间延长，褐变指数、5- 羟甲基糠醛的含量逐渐增加，而pH 值和硫酸氨 基葡萄糖的含量逐渐下降，硫酸氨基葡萄糖的非酶褐变反应符合零级动力学，褐变指数和5- 羟甲基糠醛含量变化 的反应活化能分别为85.127 、136.973kJ/mol，NaHSO3 对硫酸氨基葡萄糖的非酶褐变有一定的抑制作用。 ：硫酸氨基葡萄糖；非酶褐变；5- 羟甲基糠醛 Preliminary Study on Nonenzymatic Browning of Glucosamine Sulfate CHEN Wei-zhu ，FENG Ming-yan ，YI Rui-zao* (The Third Institute of Oceanography, State Oceanic Administration, Xiamen 361005, China) Abstract ：Glucosamine sulfate samples were heated at 60, 70, 75 and 80 ℃ for 10 h, respectively. The changes in browning index (absorbance at 420 nm), contents of 5-hydroxymethyfurfural (5-HMF) and glucosamine sulfate and pH value were determined to estimate the extent of nonenzymatic browning during the heating process. Then zero-order kinetics was applied to describe the results. It was found that with the increase of heating temperature and time, 5-HMF content and browning index increase, while glucosamine sulfate content and pH value decrease. The nonenzymatic browning reactions of glucosamine sulfate accord with zero-order kinetics model, and the activation energies of changes of browning index and 5-HMF content are 85.127 kJ/mol and 136.973 kJ/mol, respectively. Moreover, NaHSO3 shows certain inhibitory effects against nonenzymatic browning of glucosamine sulfate. Key words ：glucosamine sulfate ；nonenzymatic browning ；5-hydroxymethyfurfura (5-HMF) 中图分类号：R931.74 ；R913 文献标识码：A 文章编号：1002-6630(2009)05-0036-04 硫酸氨基葡萄糖是由虾、蟹甲壳降解分离得到的一 HMF 的影响，以及添加NaHSO3 对硫酸氨基葡萄糖的非 种具有多种功能的高值产品，是人体内合成氨基黏性多