摘要
研究了脂类氧化产物庚醛、(E)-2-庚烯醛和(E,E)-2,4-癸二烯醛对L-半胱氨酸与D-木糖组成的模型体系热反应挥发性产物的影响。采用固相微萃取-气质联用法对不同模型体系热反应挥发性产物进行分析,检测到的挥发性成分主要包括含氮、含硫及杂环类化合物,烃类,醇类,酮类和酯类物质。当模型体系中加入脂肪醛时,热反应产物中大多数含氮、含硫类化合物的含量明显减少,尤其是一些硫醇类,如2-甲基-3-呋喃硫醇和2-糠硫醇,并且随着反应体系中脂肪醛不饱和度的增加,其含量逐渐降低;一些噻吩类化合物含量也显著减少,如3-甲基噻吩和2,5-噻吩二甲醛等。然而,当体系中加入不饱和脂肪醛时,形成了一些新的噻吩类物质,如2-戊基噻吩和2-己基噻吩。此外,与对照相比,加入脂肪醛的热反应体系中新增了一些醇类、酮类和酯类物质。
The effects of aliphatic aldehydes including heptanal,（E）-2-heptenal and（E,E）-2,4-decadienal on the volatile products of Maillard reaction were investigated by thermal reaction systems consisting of L-cysteine and D-xylose.The volatile compounds generated in different reaction mixtures were analyzed by solid-phase microextraction（SPME）coupled with gas chromatography-mass spectrometry（GC-MS）. The results showed that the volatile products of Maiilard reaction systems were mainly nitrogen- and sulfur-containing compounds, hydrocarbons, alcohols, ketones and esters.Most of nitrogen- and sulfur-containing compounds derived from the reaction between cysteine and xylose decreased due to the effects of aliphatic aldehydes, especially for 2-methyl-3-furanthiol and 2-furfurylthiol. And the content of these thiols reduced gradually with the increase of unsaturation degree of aliphatic aldehydes. Some thiophenes also decreased significantly, such as 3-methylthiophene and 2,5-thiophenedicarboxaldehyde. However, some new alkyl-thiophenes were formed in addition of aliphatic aldehyde to reaction system, including 2-pentyl-thiophene and 2-hexyl-thiophene. In addition, some new alcohols, ketones and esters were formed in aliphatic aldehyde-containing reaction system compared to the control.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第7期212-217,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD29B06)
辽宁省食品安全重点实验室开放课题(LNSAKF2011023)
