D-核糖/L半-胱氨酸模型体系Maillard反应热学性质分析  

Thermal properties analysis of maillard reaction of D-ribose/L-cysteine model system

作　　者：侯亚龙 

机构地区：[1]花臣香精(昆山)有限公司,上海200235

出　　处：《食品与机械》2009年第3期41-45,共5页Food and Machinery

摘　　要：采用热重分析、同步差热分析以及差示扫描量热分析等方法,对D-核糖、L-半胱氨酸以及核糖/半胱氨酸模型体系非水相Maillard反应热学性质进行研究。同时,采用热质联用分析方法对核糖/半胱氨酸体系挥发性产物形成的热学特性进行分析。结果表明:①D-核糖和L-半胱氨酸混合物的降解活化能大大低于它们各自的降解活化能;②D-核糖/L-半胱氨酸体系早期Maillard反应是一个吸热过程,反应的进行对温度及特定温度条件下的加热时间有依赖性。③大多数Maillard反应挥发性风味物质是在第二失重阶段形成,H2S也只在第二失重段产生,说明半胱氨酸Strecker降解脱H2S需要较高的反应温度,含硫化合物的形成需要H2S的参与,因而它们的产生同样需要较高反应温度条件。The thermal properties of D-ribose, L-cysteine and Maillard re- action of non-aqueous phase ribose/cysteine model system were investigated comprehensively by some thermal analysis methods such as thermal gravity, simultaneous differential thermal analysis and differential scanning calorimetry. The thermal behavior of the formation of volatiles in the reaction of ribose/eysteine was also studied by thermal gravity-mass spectrometry. It showed that the degradation activation energy of D-ribose/cysteine system was lower than those of ribose and cysteine respectively. Initially the reaction of ribose/eysteine was an endothermal process and reaction has strong dependence on the reaction temperature and reaction time at specific temperature. Most of volatile compounds were produced in the second phase of weight loss. And hydrogen sulfide also generated only in this stage, which reflected that the elimination of hydrogen sulfide from cysteine Strecker needed higher temperature. As a result, the formation of thiol compounds in the systems needed higher temperature.

关 键 词：核糖/半胱氨酸模型体系 热重分析 同步差热分析 差示扫描量热分析 挥发性风味物质 

分 类 号：O621.1[理学—有机化学]