摘要
本实验研究了脂类氧化产物脂肪醛包括己醛、庚醛、辛醛和壬醛对L-半胱氨酸与D-葡萄糖组成的Maillard反应体系含硫挥发性成分的影响。D-葡萄糖与L-半胱氨酸组成的模型体系在140℃反应1h,通过GC-MS分析,共检测到29种含硫的挥发性产物,其中包括13种噻吩类化合物、7种噻唑类化合物和9种硫醇及硫醚类化合物,噻吩类化合物种类最多而且含量最高;在反应体系加入脂肪醛以后,增加了2-烷基噻唑类和长链脂肪族硫醇两类化合物,原来体系中的大多数含硫挥发性化合物的含量都有一定程度的减少,但具有烤香及焦香味的4-羟基-2,5-二甲基-3(2H)-噻吩酮的量有一定增加,噻吩类化合物的总量略微下降,噻唑类增加,硫醇及硫醚类产物基本保持不变,总的含硫挥发性产物的量在加入脂肪醛后基本保持不变。
Effects of primary lipid oxidation products of aliphatic aldehydes on volatile sulfur-containing compounds in Maillard reaction system consisting of L-cysteine and D-glucose were investigated. The reaction system containing L-cysteine and D- glucose reacted at 140 ℃ for 1 h and 29 kinds of sulfur-containing volatile compounds were identified by GC-MS analysis including 13 kinds of thiophenes, 7 kinds of thiazoles and 9 kinds of thiols and sulfides. Thiophenes represent the majority of volatile compounds and two new kinds of 2-alkyl thiazolidines and long chain aliphatic thiols were formed in addition of aliphatic aldehyde to reaction system. Significant reductions were found in the concentrations of sulfur-containing volatile compounds in the original reaction system while the contents of 4-hydroxy-2,5-dimethyl-3（2H）-thiophenone flavoring roast and caramel increased. The total amount of thiophenes decreased slightly and thiazoles increased. No changes in the amount of thiols and sulfides were observed. The presence of aliphatic aldedydes had less effect on the total amount of all sulfur-containing volatile compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第11期33-36,共4页
Food Science
基金
浙江省“食品科学与工程”重中之重学科建设项目(ZSZKF200714)
北京市新世纪百千万人才工程培养经费资助项目
