精氨酸——还原糖体系中1,2-二羰基化合物的形成和抑制研究  

Study on the formation and elimination mechanism of 1,2-dicarbonyl compounds in arginine-reducing sugar system

作　　者：卢永翎[1] 肖留榜 夏秋琴 吕丽爽[1] LU Yong-ling;XIAO Liu-bang;XIA Qiu-qin;LU Li-shuang(Ginling College,Nanjing Normal University,Nanjing ,Jiangsu210097,China)

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品与机械》2018年第10期1-7,共7页Food and Machinery

基　　金：国家自然科学基金面上项目资助(编号:31571783)

摘　　要：建立精氨酸—还原糖体系,考察影响该体系中1,2-二羰基化合物形成的因素,并探究形成过程中反应物与产物变化的动力学以及抑制剂染料木黄酮抑制1,2-二羰基化合物的动力学。对建立的精氨酸—还原糖模拟体系,采用气相色谱法评价温度、还原糖种类、pH和抑制剂染料木黄酮等各种因素对1,2-二羰基化合物形成的影响,并分析其变化规律,进而分析了反应体系中染料木黄酮介入前后反应物精氨酸、葡萄糖及产物1,2-二羰基化合物的含量变化规律。结果显示:影响1,2-二羰基化合物形成的最主要因素是时间;该体系中精氨酸和葡萄糖的浓度随着反应时间的延长而降低,且随着温度升高快速下降;1,2-二羰基化合物含量随着温度的升高和反应时间的延长而不断升高。时间和温度对丙酮醛(MGO)和乙二醛(GO)的产生有一定的影响,染料木黄酮通过降低反应体系中1,2-二羰基化合物的反应速率常数而抑制其产生。当染料木黄酮的添加量为50mmol/L时,对1,2-二羰基化合物的抑制率最高,均>50%。LC-MS证实染料木黄酮在氨基酸体系中抑制1,2-二羰基化合物的机制是通过捕获MGO形成染料木黄酮-MGO加合产物,从而达到消除效果。Purpose:it was planned to establish an arginine-reducing sugar system and investigate the factors affecting the formation of 1,2-dicarbonyl compounds in the system,then explore the dynamics of reactants,products.With genistein as an inhibitor,1,2-dicarbonyl compounds were inhibited in the reaction process.Methods:In arginine-reducing sugar system,using gas chromatography to evaluate temperature,the type of reducing sugar,pH and genistein effects on the 1,2-dicarbonyl compounds formation,the change regularity was analyzed.The analysis of genistein before and after decreased the arginine,glucose,and product 1,2-dicarbonyl compounds content,and the kinetics in this process was studied.Results:Time was the most important factors affecting the formation of 1,2-dicarbonyl compounds,and the dynamics data showed that arginine and glucose concentration was decreased with the extension of reaction time.1,2-dicarbonyl compounds content increased with the temperature rising and reaction time extending in the system.Conclusion:Time and temperature had a certain impact on the1,2-dicarbonyl compound and genistein, by lowering the reaction rate of 1,2-dicarbonyl compounds.When genistein amount reached 50 mmol/L,the highest inhibition rate,more than 50%,was detected in the 1,2-dicarbonyl compound.The LC-MS analyses confirmed that the mechanism of the inhibition of 1,2-dicarbonyl compounds in the amino acid system of the genistein was achieved by capturing MGO to form the genistein-MGO adduct,thereby achieving the elimination effect.

关 键 词：精氨酸-还原糖模拟体系 1 2-二羰基化合物 影响因素 抑制机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]