果葡糖浆中的2-氨基乙酰苯及其检测方法综述  

2-Aminoacetophenone and Its Determination in Fructose and Glucose Syrup

作　　者：许世枫[1] 黄立新[1] 徐正康 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州双桥股份有限公司,广东广州510218

出　　处：《食品与发酵工业》2008年第3期110-113,共4页Food and Fermentation Industries

基　　金：广东省农业领域重大科技专项项目(2004A20301005);广州企业科技攻关难题招标项目(GK0403019)

摘　　要：介绍了在果葡糖浆中可能存在的、对产品口感风味有潜在影响的一种叫2-氨基乙酰苯的微量物质,分析其可能形成机理和来源,以及在国外在检测2-氨基乙酰苯时所常用的方法。This paper mainly introduces a tiny A minoacetophenone, and its possible mechanism substance from high fructose corn syrups, which named 2 of origin. At the same time, the article also tells you 2 Aminoacetophenone how to influence the flavor of high fructose corn syrups badly. Lastly, some analytic methods of 2-Aminoacetophenone are introduced in this paper, and it emphasizes the importance of the study about the methods of microanalysis from high fructose corn syrups as well.

关 键 词：果葡糖浆 2-氨基乙酰苯 检测 

分 类 号：TS247[轻工技术与工程—制糖工程]