葡萄糖/天冬酰氨模拟体系丙烯酰胺形成  

The Formation Study of Acrylamide in the Model System of Glucose/Asparagine

作　　者：章银良[1] 白明星[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2010年第4期35-38,共4页Food Research and Development

基　　金：郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：采用葡萄糖与天冬酰氨的模拟体系来研究反应条件对丙烯酰胺的产生的影响。以色度、198nm下紫外吸光度和丙烯酰胺含量为指标,考察反应温度、时间、初始pH值和摩尔配比对丙烯酰胺形成的影响。结果表明反应温度是影响丙烯酰胺形成关键因素,葡萄糖比天冬酰胺对模拟体系的丙烯酰胺形成影响要大,初始pH值在8时,丙烯酰胺形成最大。The model system of glucose and Asparagine was carried out to study the effect of reaction condition on acrylamide formation.The effect of reaction temperature,reaction time,original pH value and molar ration on acrylamide formation have been studied in terms of colority,UV absorbency at 198 nm and the content of acrylamide.The results demonstrate that reaction temperature is a key factor for acrylamide formation,glucose is much more important for acrylamide formation than asparagine.And the content of acrylamide is maximum at original pH 8.

关 键 词：丙烯酰胺 美拉德反应 模拟体系 天冬酰胺 

分 类 号：TS201.2[轻工技术与工程—食品科学]