影响美拉德反应因素的评价.docVIP

东北农业大学学士学位论文 学号：影响美拉德初级反应阶段参数的确定 学生姓名：卫冰乐 指导教师: 冯一兵 所在院系： 国际学院 所学专业： 食品科学与工程 研究方向： 畜产品加工 东 北 农 业 大 学 中国·哈尔滨 2011年5月 B.A.Degree Thesis of NEAU Dissertation Number:Determine the parameters of Maillard reaction in the initial stages Candidate：Wei Bingle Supervisor: Feng Yibing College: Food college Specialty: Food science and engineering Northeast Agricultural University Harbin·China May 2011 摘要 摘要 本实验采用比色法，利用紫外、可见分光光度计测定不同的时间、pH、温度、H2SO3 浓度、Na2SO3浓度等条件下试验，研究美拉德初级反应阶段溶液OD值的变化，确定影响美拉德初级反应阶段的参数。结果表面：pH偏碱性、温度越高美拉德初级反应进行的程度越深，美拉德初级反应进行的时间越短；亚硫酸、亚硫酸钠对美拉德初级反应起到抑制作用，且随着添加量的增大抑制作用越明显。 关键词：美拉德反应、比色法、OD值 Abstract Abstract The experiment used colorimetric method, utilized spectrophotometer to determine how different time、pH、temperature、the concentration of H2SO3 and the concentration of Na2SO3 influence the maillard reaction by the optical density of the solution。Under the conditions carry out the maillard reaction to determine the influencing factors of the maillard reaction。The result shows：the maillard reaction will go deeper when the solution in alkalescence and higher temperature condition，the time of themaillard reaction will become shoter。Sulfurous acid and sodium can inhibit the maillard reaction and with the more capacity adding，the Inhibition is more obviously。 Key words：colorimetric method；spectrophotometer；maillard reaction； - II – 目录 目录 摘要 I Abstract............................................................II 前言····························································1 1.1美拉德反应的概况与历程········································1 1.2影响美拉德初级阶段反应的因素····································2 1.3美拉德反应在食品工业中的应用··································3 1.4研究的目的与意义··············································4 2材料与方法························································4 2.1试验材料·······················································4 2.1.1主要试剂·····················································4 2.1.2主要仪器设