摘要
以甘油、氯化钠、水为原料建立热反应模型,结合气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分析,对其生成的3-氯-1,2-丙二醇(3-MCPD)进行了研究。通过正交实验,考察了反应时间、温度和各原料用量对3-MCPD生成量的影响,同时研究了在热反应模型中分别加入不同种类单糖和氨基酸后3-MCPD生成量的变化规律,并对其反应机理进行了探讨。结果表明,反应时间2h、反应温度140℃、甘油用量0.05g(占原料总量0.31%)、NaCl用量1.0g(6.23%)、水用量15g(93.46%),3-MCPD生成量最少;葡萄糖、果糖、木糖、甘露糖、半乳糖、缬氨酸、精氨酸、赖氨酸、丝氨酸、亮氨酸、苯丙氨酸、苏氨酸、组氨酸使3-MCPD的生成量减少;谷氨酸、蛋氨酸、丙氨酸、天冬氨酸、甘氨酸使3-MCPD的生成量增加;半胱氨酸、酪氨酸、脯氨酸、色氨酸对3-MCPD的生成无明显作用。
By establishing a thermal reaction model and combined with gas chromatography-mass spectrometry （GC-MS） analysis,3-chloropropane-1 ,2-diol forming from glycerol, sodium chloride and water was studied. By orthogonal test,the effects of reaction time,temperature and the amount of each raw material on the formatioin of 3-MCPD were investigated.The addition of different kinds of monosaccharide and amino acids had influence on the yield of 3-MCPD.And the reaction mechanism was also discussed.The results showed that the least amount of 3-MCPD was formed under the following conditions.reaction time：2h,temperature at ]40℃.And the amounts of raw materials were got as followed： glycerol O.05g （0.31% of the total raw materials）, sodium chloride 1.Og （6.23wt%）, water 15g （93.46wt%）. Glucose, fructose, xylose, mannose, galactose, valine, arginine, lysine, serine, leucine, phenylalanine,threonine and histidine could reduce the generation of 3-MCPD.Glutamic acid, methionine, alanine,aspartic acid and glycine could promote the yield of 3-MCPD.Cysteine, tyrosine, praline and tryptophan had no obvious effects on the formation of 3-MCPD.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第9期74-78,共5页
Science and Technology of Food Industry
基金
食品香料香精制备关键技术研究及产业化(2011BAD23B01)
国家自然科学基金项目(31101350)
