微波加热下美拉德反应条件的优化研究  

Optimization of millard reaction conditions under microwave heating

作　　者：陈艳云[1] 胡卓炎[1] 余小林[1] 张国权[2] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学理学院,广东广州510642

出　　处：《食品工业科技》2005年第8期61-63,66,共4页Science and Technology of Food Industry

基　　金：广东省自然科学基金项目(000601)

摘　　要：探讨用均匀设计安排含有定性因素的实验,即将定性因素定量化。运用虚拟变量讨论不同种类的氨基酸、糖、反应液在微波加热下对美拉德反应的影响。结果表明,脯氨酸-葡萄糖-甘油是较好的反应物的选择。Uniform designs with qualitative factors are discussed. Usually qualitative factors are translated into quantitative ones. With fictitious variables, the effects of different kinds of amino acids, carbohydrates and reaction media on Millard Reaction under microwave heating were discussed. The results showed that reaction system consisting Proline, Glucose and Glycerine was the better choice for Maillard Reaction.

关 键 词：微波加热 美拉德反应 均匀设计 虚拟变量 

分 类 号：TS201.2[轻工技术与工程—食品科学]