反应温度和反应时间对抗坏血酸-赖氨酸Maillard反应体系中挥发性化合物形成的影响  

Effects of Reaction Temperature and Time on Generation of Volatile Compounds from Maillard Reaction of Ascorbic Acid and Lysine

作　　者：谭志伟[1] 余爱农[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：《食品科学》2012年第16期124-129,共6页Food Science

基　　金：国家自然科学基金面上项目(20876036);湖北省教育厅自然科学研究项目(B2011901)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术对抗坏血酸-赖氨酸Maillard反应体系在不同反应温度和时间条件下产物进行分析鉴定,共鉴定出包括吡嗪、醛、呋喃、醇、苯胺和喹啉在内的28个化合物,其中16个吡嗪化合物为主要香味化合物,考察反应温度和反应时间对产物特别是对吡嗪化合物的影响。结果表明:随着反应温度的升高和反应时间的延长,吡嗪类化合物的总量均增加;其中,随反应温度的升高,相对于其他吡嗪化合物,2,5-二甲基吡嗪、2-乙基-3-甲基吡嗪、2-乙基-5-甲基吡嗪、3-乙基-2,5-二甲基吡嗪和2-甲基吡嗪的量明显增加,随反应时间的延长,2,5-二甲基吡嗪的量明显增加。The identification of volatile compounds generated from the Maillard reaction of ascorbic acid and lysine at different reaction temperatures and reaction durations was performed using headspace solid-phase microextraction-gas chromatography- mass spectrometry （HS-SPME-GC-MS）. Twenty-eight volatile compounds were identified, including pyrazines, aldehydes, furans, alcohols, benzenamines and quinolines. Sixteen pyrazines were the primary aromatic compounds. The effects of reaction temperature and time on the generation of volatile compounds, especially pyrazines, were investigated. The results showed that increased total amount of pyrazines was observed with increasing reaction temperature and time. Meanwhile, the generation of 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine and 2- methylpyrazine revealed a significant increase during the reaction between ascorbic acid and lysine with increasing reaction temperature, and an obvious high yield of 2,5-dimethylpyrazine was achieved due to increasing reaction time.

关 键 词：MAILLARD反应 抗坏血酸-赖氨酸 反应温度 反应时间 吡嗪化合物 

分 类 号：TS201.7[轻工技术与工程—食品科学]