甘氨酸对Asn／Glc反应体系中丙烯酰胺及其相关底物和产物变化规律的影响  

Influence Research of Acrylamide Formation and Change of Relative Substrates and Products in Asparagine/Glucose Model Systems by Glycine Addition

作　　者：汪俊涵[1] 刘洁[1] 郭缓[1] 陈芳[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心,北京100083

出　　处：《中国食品学报》2013年第4期11-16,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071554);国家高技术研究发展计划(863计划,2011AA100806)项目;国家重点基础研究发展计划(973计划)项目(2012CB720805)

摘　　要：4个模拟体系(AA/Gly,Asn/Glc,Gly/Glc,Asn/Glc/Gly)于150℃加热反应3h后,采用液相色谱-质谱串联的多反应监测模式测定反应底物、中间体和产物的浓度变化趋势,为验证甘氨酸(Gly)对丙烯酰胺(AA)形成的抑制机理提供基础。试验结果表明:在150℃条件下添加等浓度的Gly,反应3h时使AA的生成量降低60%左右。相关物质的浓度变化规律,支持Gly消除AA的反应途径的观点。The changes of concentrations of reactants, intermediates and products in Maillard Reaction model systems （AA/Gly, Asn/Glc, Gly/Glc, Asn/Glc/Gly） during heating at 150℃ for 3h were determined by HPLC-MS/MS, to investi- gated the influence of glycine on the removal of acrylamide and validate the previously proposed reaction pathways. The results indicated that Glycine could effectively inhibit the formation of acrylamide. The changes trends of above com- pounds suggested that the proposed removal reaction pathways of acrylamide by Glycine were reasonable.

关 键 词：丙烯酰胺 抑制 甘氨酸 美拉德反应 模拟体系 

分 类 号：TS201[轻工技术与工程—食品科学]