葡萄糖／L-赖氨酸模拟体系非水相Maillard反应研究  

Study on Nonaqueous Phase Maillard Reaction of Glucose/L-lysine Model System

作　　者：杨继 杨柳[1] 高韬 吴亿勤 曹秋娥 

机构地区：[1]红塔烟草(集团)有限责任公司技术中心,云南省玉溪市653100 [2]云南大学化学科学与工程学院,昆明市650091

出　　处：《烟草科技》2011年第8期55-61,83,共8页Tobacco Science & Technology

基　　金：红塔集团科研开发项目“不同抽吸模式对主要减害降焦技术的影响研究”(K10004.02)

摘　　要：使用热重分析仪测定了葡萄糖、L-赖氨酸及其混合物的热重特性,并用热重-固相微萃取-气相色谱-质谱(TC-SPME-GC-MS)联用系统测定了葡萄糖+L-赖氨酸混合物在5个温度段的热解产物,还研究了L-赖氨酸与葡萄糖的配比和空气流量对2-乙基-3,5-二甲基吡嗪和3,5-二乙基-2-甲基吡嗪产生量的影响。结果表明:①葡萄糖/L-赖氨酸模拟体系的反应活化能大大低于其各自的降解活化能。反应早期是一个吸热过程,135～245℃是Maillard反应产物的第一失重区,失重40%;②模拟体系热解产物中共鉴定出39种成分。100～250℃葡萄糖和L-赖氨酸体系非水相Maillard反应产物的以酮类、糠醛类为主,250～350℃产物主要为吡嗪、吡啶、吡咯、(?)唑、咪唑等含N杂环化合物,其中重要的香味产物自150℃开始生成;③在空气流量200 mL/min以及葡萄糖和L-赖氨酸质量比1:1条件下,2-乙基-3,5-二甲基吡嗪和3,5-二乙基-2-甲基吡嗪的产生量最大。The thermogravimetric characteristics of glucose, L-lysine and their mixture were determined by thermogravimetry. The pyrolytic products of glucose and L-lysine mixture at 5 temperature ranges were analyzed by the combination of thermogravimetry, solid phase microextraction and gas chromatography-mass spectrometry （TG-SPME-GC-MS）. The effects of the proportion of glucose to L-lysine, and air {low on the yields of 2-ethyl-3,5- dimethylpyrazine and 3, 5-diethyl-2-methylpyrazine were invesitigated as well. The results showed that： 1） The activation energy of reaction of glucose/L-lysine model system was far lower than that of degradation on their own. There was an endothermie process at the early reaction stage. In the temperature range of 135 to 245 ℃ weight loss started, the mixture lost about 40% of its weight. 2） 39 compounds were identified in pyrolytic products of the model system. Ketones and furfurals were the main products at 100 to 250 ℃. From 250 to 350℃, pyrazine, pyridine, pyrrole, oxazole, imidazole and other nitrogenous heterocyclic compounds were detected. And the important flavor compounds were produced started from 150 ~C. 3） The yields of 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine culminated at air velocity of 200 mL/min and the mass ratio of glucose to L-lysine of 1：1.

关 键 词：固相微萃取 热重 GC/MS 葡萄糖 L-赖氨酸 非水相Maillard反应 

分 类 号：TS264.3[轻工技术与工程—发酵工程]