温度对“半胱氨酸-木糖”模型体系初始美拉德中间体及挥发性风味物质形成的影响  

The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine / xylose model reaction system

作　　者：曹长春[1] 石景艳[1] 谢建春[1] 孙宝国[1] 

机构地区：[1]食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学,北京100048

出　　处：《食品与发酵工业》2015年第11期64-69,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31371838,31171755);北京市教委科技发展计划重点项目(KZ20101001011);十二五科技支撑计划项目((2011BAD23B01))

摘　　要：采用"半胱氨酸-木糖"模型反应,在p H 5.5、温度分别为120、130、140、150、160℃的条件下,考察初始美拉德中间体2-木糖基噻唑烷-4-羧酸、半胱氨酸-Amadori及原料半胱氨酸的含量随反应时间的变化,发现2-木糖基噻唑烷-4-羧酸、半胱氨酸的含量在各个温度下均呈下降趋势,温度越高下降越快;但半胱氨酸Amadori的含量在120、130、140℃时呈钟形曲线变化,150、160℃则一直呈陡峭的下降趋势。比较半胱氨酸利用率、反应产物的颜色、气味特征和检测到的挥发性化合物总量,尤其含硫化合物的量,得出采用140℃反应60 min为模型反应较佳条件。采用双柱定性、保留指数比对、标准谱库检索,从140℃反应60 min的产物中检测出含硫化合物40种,含氮杂环化合物5种,含氧杂环化合物8种,含量较高的为2-甲基-3-呋喃硫醇、2-糠硫醇、2-噻吩硫醇、2-甲基噻吩并[2,3-b]噻吩、2,5-噻吩二甲醛等。The contents change of initial maillard intermediates, 2-xylulosylthiazolidine-4-carboxylic acid, cyste- ine-amadori, and cysteine in cysteine-xylose model at pH 5.5 under 120℃ , 130 ℃ , 140℃ , 150 ℃ , and 160℃ were studied. The results showed that the contents of 2-xylulosyhhiazolidine-4-carboxylic acid and cysteine were de- creased with the reaction times at all temperatures, and the higher the temperature, the steeper the decreased curve would be. At the temperatures of 120℃ ,130℃ , and 140℃ , the change curves of cysteine-Amadori were all bell- shaped; while at the temperature of 150℃ or 160℃ , the contents of cysteine-Amadori were decreased markedly all the time. Considering the utilization ratio of cysteine, the colors and the meat-like aroma of the reaction products, and the amount of the volatile compounds, especially the sulfur compounds, it was concluded that 140℃ and 60 rain were better for the model reaction. The reaction product prepared using the above optimum conditions was analyzed by solid phase micro-extraction （SPME） and gas chromatography and mass spectrometry （GC-MS） on a polar column with a non-polar column. Total of forty sulfur compounds, five nitrogen-containing heterocyclic compounds, and eight oxy- gen-containing heterocyclic compounds were identified. The main compound were： 2-methyl-3-furanthiol, 2-furfuryl- thiol, 2-thiophenethiol, 2-methyl-thieno [ 2,3-b ] thiophene, and 2,5-thiophenedicarboxaldehyde.

关 键 词：半胱氨酸 木糖 美拉德反应 2-木糖基噻唑烷-4-羧酸 肉香味 

分 类 号：TS201.2[轻工技术与工程—食品科学]