摘要
油炸食品中丙烯酰胺的发现引起了科学家们的广泛重视。美拉德反应是形成丙烯酰胺的重要途径。为了进一步证实其形成机理,进行了葡萄糖和天冬酰胺模拟体系的研究。采用高效液相色谱-紫外检测器分析模拟体系中的丙烯酰胺,结果表明:不同的加热温度和加热时间对丙烯酰胺的产生量影响显著,且随着反应温度的升高和反应时间的延长,整个反应体系的颜色逐渐加深,丙烯酰胺的产生量也逐渐增多。
Since the detection of acrylamide in some fried food, many scientists began to study on it. Maillard reaction is the main approach to form acrylamide. In order to validate the formation mechanism of acrylamide, we studied on the model system of glucose and asparagine. Aerylamide was detected by HPLC-UV. Different heating temperature and heating time had significant influence on the content of acrylamide. With the extension of heating temperature and heating time, color of the model system was darker, and the content of acrylamie was increased.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期1-5,共5页
Journal of Chinese Institute Of Food Science and Technology
