微波作用下不同反应温度的梅拉德反应研究  

Study on the Maillard Reaction under Different Microwave Heating Temperature

作　　者：肖桂明 卢红兵 车靖 李敏 徐成 

机构地区：[1]广东省金叶科技开发有限公司,广东汕头515100 [2]湖南中烟长沙卷烟厂,湖南长沙410007 [3]华宝生物科技有限公司,上海201821

出　　处：《广州化工》2015年第2期59-61,共3页GuangZhou Chemical Industry

摘　　要：研究了赖氨酸与葡萄糖分别在80℃、100℃、120℃下微波加热30 min对反应体系产物的影响。采用GC-MS测定分析其反应产物的醚溶性成分,结果表明主要成分为具有烘烤香的吡嗪类化合物,含量占总产物的80%以上。相同作用时间内,随着微波加热温度的升高,反应产物的种类增加不太明显,而含量有较显著的增加。The influence of lysine and glucose on Maillard reaction products heated by microwave for 30 min at80 ℃,100 ℃ and 120 ℃ were studied. GC- MS were utilized to measure and analyze the ethersoluble component of reaction products. The results showed that the main components were pyrazine compounds with baked fragrant,which took more than 80% of total products. Within the same reaction time,as the temperature rose,the kinds of the reaction products not significantly increased,while the quantity did.

关 键 词：微波加热 梅拉德反应 GC-MS 反应产物 

分 类 号：O656.34[理学—分析化学]