松香胺和葡萄糖美拉德反应初步研究  

Preliminary Study on Maillard Reaction Between Resin Amine and Glucose

作　　者：刘国成[1,2] 黄荣文 张加研[1] 

机构地区：[1]西南林学院木质科学与装饰工程学,云南昆明650442 [2]云南林业职业技术学院林产工业系,云南昆明650442

出　　处：《西南林学院学报》2009年第4期88-90,共3页Journal of Southwest Forestry College

基　　金：西南林学院校级科研基金项目(110507)资助

摘　　要：为了拓宽松香及其衍物的研究与应用领域,对松香胺和葡萄糖发生美拉德反应的条件进行研究,通过单因素试验和正交试验确定最适宜的反应条件,结果为:反应温度65℃,反应时间4.5 h,葡萄糖与松香胺物质的量的比值为1.0,pH=8。反应产物具有一定的香味,颜色为褐色,符合美拉德反应的特征。Maillard reaction conditions between rosin amine and glucose were studied by single factor and orthogonal tests in order to widen the research and application scope of resin and its secondary products. The results showed that the most appropriate reaction conditions were as follows： reaction duration time was 4.5hr at 65℃ ; the weight ratio of glucose to rosin amine was 1 ： 1 （w/w） ; the reaction product was in line with the characteristics of Maillard reaction, which was featured with typical aroma and brown in color.

关 键 词：美拉德反应 松香胺 葡萄糖 

分 类 号：TQ3[化学工程]