抗坏血酸/谷氨酸Maillard反应体系中间产物和褐变程度的研究  

Study on the Intermediate Product and Browning Intensity from Ascorbic Acid / Glutamic Model System

作　　者：周永妍[1] 李亚[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：《湖北民族学院学报（自然科学版）》2015年第1期80-84,共5页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：国家自然科学基金项目(31360408)

摘　　要：用磷酸缓冲溶液配制一系列不同质量分数的抗坏血酸/谷氨酸混合溶液pH8.0并在130℃下加热发生Maillard反应,对反应后体系的中间产物(A294nm)、褐变程度(A420nm)以及反应过程中抗坏血酸和谷氨酸的含量进行检测分析.结果显示,抗坏血酸通过热解产物与氨基酸发生Maillard反应,抗坏血酸质量分数的增大能促进反应体系的褐变,谷氨酸质量分数对反应体系褐变程度的影响不大.任意增大一种反应物的质量分数均可对无色中间产物的生成起促进作用,且抗坏血酸对中间产物生成的影响大于谷氨酸.Liquid model systems containing varying concentrations of ascorbic acid and glutamic in a 0.2M phosphate buffer at pH 8.0 were heated at 130℃.Intermediate product（A294 nm） and browning intensity（A420 nm） as well as the loss of ascorbic acid and glutamic were monitored over time.The results showed that Maillard reaction that occurred between glutamic and pyrolysis products came from ascorbic acid.The rate of brown pigments formation increased when ascorbic acid concentration was increased.While browning intensity has not changed much since glutamate concentration increased.The rate of intermediate product formation increased when either reactant concentration was increased with the other remaining constant up to a certain level.The rate of intermediate product formation by ascorbic acid concentration increased was faster than that by glutamic.

关 键 词：MAILLARD反应 褐变程度 中间产物 抗坏血酸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]