脂肪醛对半胱氨酸-木糖模型体系热反应挥发性产物的影响  

Effects of Aliphatic Aldehydes on Volatile Products from Maillard Reaction System of Cysteine with Xylose

作　　者：徐永霞[1] 张朝敏[1] 赵洪雷[1] 刘滢[1] 姜程程[1] 仪淑敏[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《中国食品学报》2015年第7期212-217,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"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：研究了脂类氧化产物庚醛、(E)-2-庚烯醛和(E,E)-2,4-癸二烯醛对L-半胱氨酸与D-木糖组成的模型体系热反应挥发性产物的影响。采用固相微萃取-气质联用法对不同模型体系热反应挥发性产物进行分析,检测到的挥发性成分主要包括含氮、含硫及杂环类化合物,烃类,醇类,酮类和酯类物质。当模型体系中加入脂肪醛时,热反应产物中大多数含氮、含硫类化合物的含量明显减少,尤其是一些硫醇类,如2-甲基-3-呋喃硫醇和2-糠硫醇,并且随着反应体系中脂肪醛不饱和度的增加,其含量逐渐降低;一些噻吩类化合物含量也显著减少,如3-甲基噻吩和2,5-噻吩二甲醛等。然而,当体系中加入不饱和脂肪醛时,形成了一些新的噻吩类物质,如2-戊基噻吩和2-己基噻吩。此外,与对照相比,加入脂肪醛的热反应体系中新增了一些醇类、酮类和酯类物质。The effects of aliphatic aldehydes including heptanal,（E）-2-heptenal and（E,E）-2,4-decadienal on the volatile products of Maillard reaction were investigated by thermal reaction systems consisting of L-cysteine and D-xylose.The volatile compounds generated in different reaction mixtures were analyzed by solid-phase microextraction（SPME）coupled with gas chromatography-mass spectrometry（GC-MS）. The results showed that the volatile products of Maiilard reaction systems were mainly nitrogen- and sulfur-containing compounds, hydrocarbons, alcohols, ketones and esters.Most of nitrogen- and sulfur-containing compounds derived from the reaction between cysteine and xylose decreased due to the effects of aliphatic aldehydes, especially for 2-methyl-3-furanthiol and 2-furfurylthiol. And the content of these thiols reduced gradually with the increase of unsaturation degree of aliphatic aldehydes. Some thiophenes also decreased significantly, such as 3-methylthiophene and 2,5-thiophenedicarboxaldehyde. However, some new alkyl-thiophenes were formed in addition of aliphatic aldehyde to reaction system, including 2-pentyl-thiophene and 2-hexyl-thiophene. In addition, some new alcohols, ketones and esters were formed in aliphatic aldehyde-containing reaction system compared to the control.

关 键 词：美拉德反应 L-半胱氨酸 D-木糖 脂肪醛 挥发性物质 

分 类 号：O657.63[理学—分析化学] TS264.3[理学—化学]