(E)-2-辛烯醛对美拉德模型体系挥发性产物的影响  

Effect of(E)-2-Octenal on Volatile Products Derived from Maillard Model Reaction Systems

作　　者：徐永霞[1] 励建荣[1] 赵洪雷[1] 刘滢[1] 姜程程[1] 潘思轶[2] 

机构地区：[1]渤海大学食品科学研究院辽宁省食品安全重点实验室,辽宁锦州121013 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2014年第3期50-54,共5页Food Science

基　　金：国家科技支撑计划项目(2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011023)

摘　　要：为研究脂肪醛(E)-2-辛烯醛对L-半胱氨酸与D-木糖组成的美拉德反应体系的影响,采用固相微萃取-气相色谱-质谱联用技术分析不同模型体系热反应产物中的挥发性成分,并结合主成分分析法对其进行分析。结果表明:在反应体系中加入(E)-2-辛烯醛时,检测到的挥发性产物差异较大,发现2-甲基-3-呋喃硫醇、2-糠硫醇、2-噻吩甲醇、3-甲基噻吩、糠醛、2,5-二甲基呋喃、4,5-二甲基噻唑、2-甲基-5-甲硫基呋喃、2,5-噻吩二甲醛等物质受到的影响较大。其中2-甲基-3-呋喃硫醇、2-糠硫醇、2-甲基-5-甲硫基呋喃、3-甲基噻吩和2,5-噻吩二甲醛等化合物含量显著下降。此外,由于(E)-2-辛烯醛的存在,检测出2种新的噻吩类物质(2-丁基噻吩和2-乙基-5-己基噻吩)以及一些新生成的醇类、酮类和酯类物质。The effect of（E）-2-octenal on Maillard reaction products was investigated by thermal reaction systems consisting of L-cysteine and D-xylose. The volatiles generated in different reaction mixtures were analyzed by solid-phase microextraction（SPME） coupled with gas chromatography-mass spectrometry（GC-MS）, and principal component analysis（PCA） was used to analyze the volatile components. The results showed that t h e addition of（ E）-2-octenal had obvious effects on most of the volatiles, including 2-methyl-3-furanthiol, 2-furfurylthiol, 2-thiophenemethanol, 3-methylthiophene, furfural, 2,5-dimethyl-furan, 4,5-dimethyl-thiazole, 2-methyl-5-（methylthio）-furan, etc., and 2-methyl-3-furanthiol, 2-furfurylthiol, 2-methyl-5-（methylthio）-furan, 3-methylthiophene and 2,5-thiophenedicarboxaldehyde were formed in much lower concentrations when（E）-2-octenal was present in the reaction system. In addition, some new thiophenes, including 2-butyl-thiophene and 2-ethyl-5-hexyl-thiophene, as well as some new alcohols, including ketones and esters were detected in the presence of（E）-2-octenal.

关 键 词：美拉德反应 D-木糖 L-半胱氨酸 (E)-2-辛烯醛 挥发性物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]