3种常见糖类-氨基酸模型产生呋喃的影响因素研究.pdfVIP

※基础研究 国自融事 2013， 协11. 34， No.21 1 3种常见糖类·氨基酸模型产生峡喃的 影响因素研究 张雅楠，黄军根，聂少平*，谢明勇 (南昌大学食品科学与技术国家重点实验室，江西南昌 33∞47) 摘 要:研究 pH值、加热温度及加热时间对美拉德反应产生映喃的影响，建立 3 种常见糖类-氨基酸模型!l. p 葡萄糖. 甘氨酸、果糖·甘氨酸和廉糖·甘氨酸模型，利用顶空气相色谱，质谱法检测反应模型生成峡喃的含量，探究糖类-氨 基酸生成映喃的影响因素。结果表明:葡萄糖·甘氨酸、果糖-甘氨酸和黑糖-甘氨酸在加热模式下均可产生一定量的 峡喃， pH值、加热温度及加热时间在糖类·氨基酸形成峡喃的过程中均起到非常重要的作用。中性pH值条件下， 3 种糖类·氨基酸模型均产生较多峡喃:另外，加热温度越高，加热时间越长， 3 种模型体系产生的峡喃含量也越高: 在同等条件下，果糖，甘氨酸产生的映喃含量最高，庶糖.甘氨酸产生映喃最少。而在实际食品体系生产中，这些结 果可以为优化加工工艺、抑制映喃的产生提供一定的理论参考和技术支持。 关键词:映喃:糖类.甘氨酸模型:影响因素:顶空气相色谱.质谱法 Some Factors Affecting the Formation of Furan from Three Sugar-glycine Model Systems ZHANG Ya-nan, HUANG Jun-gen, NIE Shao-ping*, XIE Ming-yong (State Key Laboratory ofFood Science and Technology, Nanchang University, Nanchang 330047, China) Abstract: 币le 创m of this study was to quantify furan levels in three sugar-glycine model systems by using headspace gas chromatography mass spectrometry method (HS-GC/MS) and to explore the effects of pH, temperature, and heating time on furan formation in each model system. The results showed that glucose-glycine, fructose-glycine, and sucrose-glycine model systems could product furan by Maillard reaction due to thermal processing and pH, temperature and heating time affected profoundly furan formation in the sug缸-glycine model systems. In a neutral solution, sug缸-glycine system could form more furan when compared with acid and alkaline solutions. In addition, higher temperature and longer heating time also could re