秋茄叶酸解产物与葡萄糖的美拉德反应成分分析  

Analysis of Maillard Reaction Product of D-Glucose and Acid Hydrolysate of Kandelia candel Leaves

作　　者：谷长生[1] 郝晓敏[1] 宋文东[1] 骆志圣[1] 

机构地区：[1]广东海洋大学应用化学系,广东湛江524088

出　　处：《食品科学》2008年第11期532-534,共3页Food Science

基　　金：湛江市海洋与渔业环境监测站资助项目(0810014);广东海洋大学校选课题(0812114)

摘　　要：以稀盐酸为溶剂、秋茄叶为原料回流得水解产物。其酸解产物与葡萄糖进行美拉德反应得棕色产物,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46种物质,羧酸类化合物为美拉德反应中的醚溶性物质中能确定的主要成分。5-羟甲基-2-呋喃甲醛化合物含量最高。Kandelia candel leaves were heated in 6 mol/L hydrochloric acid to prepare hydrolysate, and then Maillard reaction of the hydrolysate and D-glucose was carried out. The Maillard reaction product is brown with obvious burnt perfume. It aether -soluble compositions were analyzed with GC-MS. Results showed that 46 compounds exist in the product, and carboxylic acid compounds are the main compositions. The content of 5-（hydroxymethyl）-2-furaldehyde in the compositions of the Maillard reaction product is the highest.

关 键 词：秋茄 美拉德反应 气相色谱-质谱 

分 类 号：O629[理学—有机化学]