热重-固相微萃取/气相色谱-质谱联用研究葡萄糖/天冬酰胺模拟体系非水相Maillard反应  

Investigation of Glucose/Asparagine Model System Nonaqueous Phase Maillard Reaction by Thermogravimetry-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry

作　　者：杨继[1,2] 杨柳 卢岚[1,3] 吴亿勤 曹秋娥[2] 

机构地区：[1]红塔烟草(集团)有限责任公司,云南玉溪653100 [2]云南大学化学科学与工程学院,云南昆明650091 [3]昆明理工大学化学工程学院,云南昆明650224

出　　处：《分析测试学报》2011年第3期233-241,共9页Journal of Instrumental Analysis

基　　金：云南中烟工业公司科技开发项目(2008JC02)

摘　　要：利用热重-固相微萃取/气相色谱-质谱(TG-SPME/GC-MS)联用对葡萄糖/天冬酰胺模拟体系非水相Maillard反应热学性质进行了研究,并分析了模拟体系46种热解逸出挥发性产物相对含量的动态变化情况。探讨了有效减少Maillard反应产物丙烯酰胺的方法。结果表明:葡萄糖/天冬酰胺模拟体系非水相Mail-lard反应热解过程经历4个强烈的热质量损失阶段,且每个质量损失段对应一个强烈的吸热峰,说明混合物反应需吸收热量,产生一系列的挥发性物质。葡萄糖/天冬酰胺混合物的降解活化能低于其各自降解的活化能。Maillard反应产物检出的色谱峰共有46个,其种类和含量随着温度的变化而变化,低温段生成物以长链烷烃、酮类、糠醛类为主;高温段产物主要为吡啶、吡咯、咪唑等含N杂环化合物。在该模拟体系中添加维生素C和阿魏酸是降低丙烯酰胺含量的有效途径,且添加维生素C对丙烯酰胺生成的抑制率大于阿魏酸。A new combination system of thermogravimetry - solid phase microextraction/gas chroma- tographymass spectrometry（ TG- SPME/GC- MS） was applied for analysis of the thermal proper- ties of the glucose/asparagine model system nonaqueous phase Maillard reaction. 46 main pyrolysis e- volved products were identified and the dynamic changes of relative content of these products were monitored. The heating rate and air flow was set at 10 ℃/min and 400 mL/min, respectively. The evolved components were extracted with solid phase microextraction in the temperature range of 50 - 400 ℃. A continuous sampling method was adopted at different temperature section according to the results of TG/DTA. There were 5 temperature zones in whole reaction process. Additionally, the extract was separated and analyzed by GC -MS. The results showed that the whole thermo decomposition procedure of glucose/asparagine could be divided into four stages. A lot of volatile flavor compounds produced in these stages. The reaction was an endothermonic process. The thermolysis activation energy of glucose and asparagine, respectively, was higher than that of their mixed counter parts. There were 43 chromatographic peaks.to be detected. Category and quantity of Maillard reaction product changed following the rise of tel In the low-temperature section, long-chain alkane, ketone and furfural were found. In the high-temperature section, pyridine, pyrrole, imidazole and other heterocyclic compounds which contain N atom were detected. Adding vitamin C and ferulaic acid is an effective method to reduce acrylamide in glucose / asparagine model system nonaqueous phase Maillard reaction, and vitamin C on inhibition of acrylamide formation is more efficient than feruliac acid.

关 键 词：固相微萃取 热重逸出组分 葡萄糖 天冬酰胺 非水相Maillard反应 

分 类 号：O657.71[理学—分析化学] TQ921.2[理学—化学]