摘要
以谷氨酸、赖氨酸、甘氨酸、半胱氨酸分别与葡萄糖反应构建美拉德反应体系,研究5-羟甲基糠醛(5-HMF)的形成量随时间的变化规律及对-香豆酸和绿原酸对5-HMF形成量的影响。结果表明:在相同反应时间内,模拟体系中5-HMF形成量由高到低排列依次是:谷氨酸-葡萄糖模拟体系>赖氨酸-葡萄糖模拟体系>甘氨酸-葡萄糖模拟体系>半胱氨酸-葡萄糖模拟体系;对-香豆酸、绿原酸对美拉德反应中5-HMF形成均表现出抑制和促进的"双重作用";不同质量浓度的对-香豆酸、绿原酸对5-HMF的影响趋势不同,相同质量浓度的同种酚酸对不同模拟反应体系中5-HMF的影响也有差异。
The effects ofp-coumaric acid and chlorogenic acid on the formation of 5-hydroxymethylfurfural （5-HMF） was investigated in the Maillard reaction models of glucose with glutamate, lysine, glycine, and cysteine respectively. The results showed that the production of 5-HMF in different amino acid-glucose reaction systems decreased in the order： glutamate, lysine, glycine and cysteine. Both phenolic acids played a dual role of inhibition and promotion in the formation of 5-HMF in Maillard reaction systems. Various concentrations of phenolic acids had different effects on the formation of 5-HMF and constant concentrations in different Maillard reaction systems also revealed different effects on the formation of 5-HMF.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期17-20,共4页
Food Science
基金
国家自然科学基金项目(31071596)
