前表面荧光法在牛奶美拉德反应检测中的应用  

Application of front-face fluorescence spectroscopy for determination of Maillard reaction in milk

作　　者：杨晓倩[1] 刘小鸣[1] 周鹏[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2012年第16期157-160,164,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30901128)

摘　　要：在热处理中,牛奶中的乳蛋白容易与乳糖发生美拉德反应,使牛奶的色泽、风味、营养等发生变化。与传统化学检测法相比,前表面荧光法具有快速灵敏、前处理简便等优点。为了评估前表面荧光法在检测牛奶美拉德反应程度上的准确性和适用性,本文对比了不同热处理下牛奶的美拉德反应的荧光图谱和美拉德产物的含量,分析了指标间的相关性。并以前表面荧光法和羟甲基糠醛含量建立模型对商业乳品进行预测,结果良好,为荧光检测的工业应用提供理论依据。结果显示,前表面荧光法可应用于牛奶前中期美拉德产物的无损检测。Milk proteins are liable to react with lactose during thermal processing,causing changes in color, flavor and nutritional function. In order to understand the accuracy and applicability of front-face fluorescence spectroscopy,the extents of Maillard reaction of the milk samples with various degrees of heat treatments were measured by three Maillard reaction tests and front-face fluorescence spectroscopy（FFFS） respectively. A strong correlation was found between FFFS,furosine and hydroxymethylfurfural. Moreover,a good prediction of hydroxymethylfurfural concentration was got in commercial milk samples using this model. This work indicated that FFFS had the reliability and sensitivity to monitor and control the thermal processing of milk.

关 键 词：前表面荧光 美拉德反应 化学计量学 牛奶 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]