肌肽对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响  

Effect of carnosine on aroma compounds generation from Maillard reaction of ascorbic acid and cysteine

作　　者：刘应煊[1] 余爱农[1] 肖儒兰[1] 

机构地区：[1]湖北民族学院化学与环境工程学院,湖北恩施445000

出　　处：《食品工业科技》2012年第4期122-127,131,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20876036)

摘　　要：以固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术对抗坏血酸与半胱氨酸(ASA-Cys)的模式反应产物进行鉴定,研究了肌肽对模式反应形成香味化合物的影响。呋喃、吡嗪、噻吩、噻唑、噻吩并噻吩及脂环硫化物在内的47个香味化合物被鉴定出来,其中,含硫化合物如脂环硫化物、噻吩、噻吩并噻吩是最主要的香味成分。肌肽加入到模式体系中,一方面使一些含硫化合物的产量显著降低,甚至消失;另一方面却促进了几个含氮化合物如甲基吡嗪,乙基吡嗪,2,6-二甲基吡嗪及其它烷基吡嗪的生成。这表明在模式反应中,肌肽抑制了Cys的热降解,同时暗示了肌肽作为氮源在热降解时很可能生成了NH3,NH3与H2S和ASA降解产物发生竞争反应形成含氮化合物如烷基吡嗪,从而导致含硫化合物的产量降低。The identification of aroma compounds,formed from the model reactions of ascorbic acid and cysteine at pH 8.00 and（140±2）℃ for 2h,was performed using a solid-phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS） technique.The effect of carnosine on aroma compounds was investigated.Forty-seven aroma compounds were identified and showed that sulfur-containing compounds such as alicyclic S compounds,thiophenes and thienothiophenes were the most abundant compounds.Other compounds identified were furans,thiazoles and pyrazines.The addition of carnosine into the reaction mixture in general caused a reduction or disappearance in content of some sulfur-containing compounds.On the other hand,it facilitated the generation of several nitrogen-containing volatiles such as methylpyrazine,ethylpyrazine,2,6-dimethylpyrazine and other alkyl pyrazines.The results suggested that carnosine inhibited the thermal degradation of Cys to some extent.Furthermore,carnosine acted as a nitrogenous source to facilitate the formation of nitrogen-containing compounds,possibly by degradation to form ammonia.

关 键 词：美拉德反应 肌肽 抗坏血酸 半胱氨酸 香味化合物 

分 类 号：TS201.7[轻工技术与工程—食品科学]