不同氨基酸和糖对美拉德反应产物的影响.PDFVIP

※基础研究 食品科学 2016, Vol.37, No.13 31 不同氨基酸和糖对美拉德反应产物的影响 1,2 1,2,* 1,2 1,2 1,2 钱 敏 ，白卫东 ，赵文红 ，刘晓艳 ，曾晓房 （1.仲恺农业工程学院轻工食品学院，广东 广州 510225 ； 2.广州市广式传统食品加工与安全控制重点实验室，广东 广州 510225 ） 摘  要：利用半胱氨酸、甘氨酸、谷氨酸3 种氨基酸和木糖、葡萄糖2 种还原糖作为反应底物，模拟美拉德反应制 备香精，并对其香气成分和有害物质进行综合分析。结果表明：参与反应的氨基酸种类越多，所测得的挥发性物质 种数也越多，反应产物的风味越丰富；甘氨酸参与的美拉德反应中丙烯酰胺的生成量较少，而谷氨酸的参与反应中 丙烯酰胺的生成量较多；还原糖种类对丙烯酰胺的产生影响不大；谷氨酸参与的美拉德反应产物中，5-羟甲基糠醛 （5-hydroxymethylfurfural，5-HMF ）含量高，而半胱氨酸和甘氨酸参与的反应产物中，5-HMF 的含量较低；木糖可 减少产物中的5-HMF 的含量。利用本实验条件制备香精，产物中的丙烯酰胺和5-HMF含量在安全范围内。 关键词：美拉德反应；香气成分；丙烯酰胺；5-羟甲基糠醛 Effects of Amino Acids and Reducing Sugars on Maillard Reaction Products QIAN Min1,2, BAI Weidong1,2,*, ZHAO Wenhong1,2, LIU Xiaoyan1,2, ZENG Xiaofang1,2 (1. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangzhou Key Laboratory of Guangdong Style Traditional Food Processing and Safety Control, Guangzhou 510225, China) Abstract: The aim of this study was to monitor aroma and hazardous compounds in Maillard reaction products (MRPs) derived from model systems consisting of amino acids (cysteine, glycine and glutamic) and reducing sugars (xylose and glucose). The results showed that more kinds of amino acids participating in the Maillard reaction could result in the formation of more volatile compounds and more abundant flavors. The reaction in the presence of glycine could generate less acrylamide, while a higher amount of acrylamide could be formed in the presence of glutamic acid. The type of reducing sugar had no impact on the generation of acrylamide. Higher content of 5-hydroxy methylfurfural (5-HMF)