巴菲蛤浓缩液酸水解产物与还原糖的美拉德反应成分分析  

Maillard reaction composition analysis of the reducing sugar and acid hydrolysate of paphiaundulata juice concentrate

作　　者：郝晓敏[1] 陈济铭[1] 谷长生[1] 宋文东[1] 

机构地区：[1]广东海洋大学应用化学系,湛江524088

出　　处：《食品科技》2008年第9期83-85,共3页Food Science and Technology

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：以巴菲蛤浓缩液为原料,用稀盐酸为溶剂回流得水解产物。其水解产物分别与葡萄糖、蔗糖进行美拉德反应得棕色产物,两种棕色产物有较浓的香味,对其醚溶性成分采用GC-MS分析,总共鉴定出13种物质,其中水解产物与葡萄糖反应的有8种,与蔗糖反应的有5种,4-羰基正戊酸是其中的主要产物。Maillard reaction composition from the reducing sugar and hydrolysate of paphiaundulata juice concentrate were reactivity by reflux extraction in dilute hydrochloric acid, brown and obvious perfume with product. Some Maillard reaction constituents of the reducing sugar and hydrolysate of paphiaundulata juice concentrate were determined by GC-MS. Thirteen compounds were identified in all, including eight organic compound from reaction of the grape sugar and hydrolysate of paphiaundulata juice concentrate, five organic compound from reaction of the cane sugar and hydrolysate of paphiaundulata juice concentrate. Primary product of Maillard reaction composition is 4-oxopentanoic acid.

关 键 词：巴菲蛤浓缩液 美拉德反应 气相色谱-质谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]