三种Amadori化合物的热解研究  

Comparison of the pyrolysis of selected Amadori compounds

作　　者：张敦铁[1] 殷发强[1] 何佳文[1] 

机构地区：[1]华中科技大学化学系,武汉430074

出　　处：《中国烟草学报》2006年第2期13-16,共4页Acta Tabacaria Sinica

基　　金：国家烟草专卖局基金资助项目(110200202010)项目的一部分。

摘　　要：采用离线裂解装置在不同温度点对三种Amadori化合物1-L-丙氨酸-1-脱氧-D-果糖(ADF)、1-L-缬氨酸-1-脱氧-D-果糖(VDF)、1-L-脯氨酸-1-脱氧-D-果糖(PDF)分别进行裂解试验,并采用GC/MS联用技术对其产物进行初步定性研究。结果表明三种Amadori化合物在不同温度下裂解产物不同,高温时裂解产物较多;热解产物主要为醛类、吡嗪类、呋喃、呋喃酮、吡唑、吡咯、吡喃酮等杂环化合物,部分产物结构可以直接反映出Amadori化合物中糖或氨基酸的结构,这些物质是食品及卷烟烟气中重要的致香成分。Amadori compounds 1-L-Ala-1-deoxy-D-frucose （ADF）, 1-L-Vla-1-deoxy-D-frucose （VDF）, and 1-L-Pro-1-deoxy-D-frucose （PDF） were pyrolyzed respectively in a pyrolyzer at different temperature. The pyrolyzates were absorbed by dichloromethane and qualitatively analyzed with GC/MS. Results showed that the pyrolyzates were various at different temperature, i.e. more pyrolyzates at higher temperature. The major pyrolyzates were heterocyclic compounds, such as aldehydes, pyrazines, furan, furanone, pyrrole, pyranone, etc., which were essential aromatic components in food and cigarette smoke. Structures of some pyrolyzates could directly reflect the structures of sugar or amino acid in the Amadori compounds.

关 键 词：MAILLARD反应 AMADORI化合物 热解 

分 类 号：TS411[农业科学—烟草工业]