红海榄叶酸解产物与还原糖的美拉德反应成分分析  

Composition analysis of Maillard reaction of the reducing sugar and acid hydrolysate of rhizophora stylosa

作　　者：郝晓敏[1] 滕维[1] 谷长生[1] 宋文东[1] 颜建斌[1] 

机构地区：[1]广东海洋大学应用化学系,广东湛江524088

出　　处：《食品工业科技》2008年第8期103-104,108,共3页Science and Technology of Food Industry

基　　金：广东省教育厅重点项目(0609084);广东海洋大学校选课题(0612178;0612179)

摘　　要：以稀盐酸为溶剂,红海榄叶为原料,回流得水解产物,其酸解产物分别与葡萄糖、蔗糖进行美拉德反应,得棕色产物,两种棕色产物有焦糊的香味。其醚溶性成分采用GC-MS分析,总共鉴定出十八种物质,其中与葡萄糖反应后得到的产物有9种,4-甲氧基苯甲醛化合物含量最多;与蔗糖反应后得到的产物也有9种,2-硝基乙醇是其中的主要产物。Maillard reaction composition from the reducing sugar and hydrolysate of rhizophora stylosa were reactivity by reflux extraction in dilute hydrochloric acid, brown and obvious burnt perfume with product. Some Maillard reaction constituents of the reducing sugar and hydrolysate of rhizophora stylosa were determined by GC-MS. Eighteen compounds were identified in all, including nine organic compound from reaction of the grape sugar and hydrolysate of rhizophora stylosa, nine organic compound from reaction of the cane sugar and hydrolysate of rhizophora stylosa. Primary product of Maillard reaction composition was p-methoxybenzaldehyde and 2-nitroethyl alcohol.

关 键 词：红海榄 关拉德反应 气相色谱-质谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]