摘要
研究pH值、加热温度及加热时间对美拉德反应产生呋喃的影响,建立3种常见糖类-氨基酸模型即葡萄糖-甘氨酸、果糖-甘氨酸和蔗糖-甘氨酸模型,利用顶空气相色谱-质谱法检测反应模型生成呋喃的含量,探究糖类-氨基酸生成呋喃的影响因素。结果表明:葡萄糖-甘氨酸、果糖-甘氨酸和蔗糖-甘氨酸在加热模式下均可产生一定量的呋喃,pH值、加热温度及加热时间在糖类-氨基酸形成呋喃的过程中均起到非常重要的作用。中性pH值条件下,3种糖类-氨基酸模型均产生较多呋喃;另外,加热温度越高,加热时间越长,3种模型体系产生的呋喃含量也越高;在同等条件下,果糖-甘氨酸产生的呋喃含量最高,蔗糖-甘氨酸产生呋喃最少。而在实际食品体系生产中,这些结果可以为优化加工工艺、抑制呋喃的产生提供一定的理论参考和技术支持。
The aim of this study was to quantify furan levels in three sugar-glycine model systems by using headspace gaschromatography mass spectrometry method （HS-GC/MS） and to explore the effects of pH, temperature, and heating time onfuran formation in each model system. The results showed that glucose-glycine, fructose-glycine, and sucrose-glycine modelsystems could product furan by Maillard reaction due to thermal processing and pH, temperature and heating time affectedprofoundly furan formation in the sugar-glycine model systems. In a neutral solution, sugar-glycine system could form morefuran when compared with acid and alkaline solutions. In addition, higher temperature and longer heating time also couldresult in more furan formation in each sugar-glycine system. Under the same conditions, the amounts of furan formed infructose-glycine model system were always higher than those in glucose-glycine system. Therefore, this present study couldbe regarded as a research basis and a technical support for further eliminating the formation of furan in heat-processed foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期1-4,共4页
Food Science
基金
国家自然科学基金项目(30960242)
国家"973"计划项目(2012CB720805)
关键词
呋喃
糖a类-甘氨酸模型
影响因素
顶空气相色谱-质谱法
furan
sugar-glycine model systems
factors
headspace-gas chromatography-mass spectrometry （HS-GC/MS）
