红参加工过程中梅拉德初级反应产物的研究  

Study of Initial Maillard Reaction Products during Red Ginseng Processing

作　　者：杜芹芹[1,2] 宋凤瑞[1] 刘志强[1] 刘淑莹[1] 

机构地区：[1]中国科学院长春应用化学研究所长春质谱中心,长春130022 [2]中国科学院研究生院,北京100039

出　　处：《化学学报》2010年第13期1331-1336,共6页Acta Chimica Sinica

基　　金：国家科技支撑计划(No.2007BAI38B04);吉林省重大科技发展计划(No.20086043)资助项目

摘　　要：利用电喷雾质谱技术分析红参水层提取物,发现有不同于鲜参的成分,经进一步分析证明在红参加工过程中鲜参中的麦芽糖和氨基酸发生了梅拉德反应,生成了新的氨基酸衍生物.通过产物的模拟合成,电喷雾串联质谱以及傅立叶变换离子回旋共振质谱分析,对这几种成分进行了深入研究,鉴定出它们是麦芽糖分别与精氨酸,谷氨酸和天冬氨酸反应生成的双糖苷,是红参在加工过程中产生的特有成分.Electrospray ionization-mass spectrometric （ESI-MS） method was applied to detect the water-soluble extract of red ginseng.Several new amino acid derivatives were found to be produced by the Maillard reaction of maltose with different amino acids during the steaming and drying process involved in preparation of red ginseng.Four ninhydrin-positive compounds were identified by ESI-MS-MS/FT-MS and isolated through the gel column chromatography.The results showed that they were the initial Maillard reaction products of maltose with arginine/glutamic acid/aspartic acid,which were special components of red ginseng.

关 键 词：红参 梅拉德反应 麦芽糖 精氨酸 谷氨酸 天冬氨酸 糖苷 

分 类 号：TQ461[化学工程—制药化工]