反应条件对葡萄糖/谷氨酸Maillard模型体系挥发性产物的影响  

Effects of reaction conditions on volatile products from Maillard reaction of glucose and glutamic acid

作　　者：何保江[1] 闫广[2] 郝菊芳[3] 刘珊[1] 李鹏[1] 曾世通[1] 胡军[1] 朱琦 

机构地区：[1]中国烟草总公司郑州烟草研究院 [2]济南卷烟厂 [3]中国烟草总公司职工进修学院,郑州市金水区鑫苑路7号450008 [4]河南中烟工业有限责任公司技术中心,郑州市陇海东路72号450000

出　　处：《烟草科技》2016年第5期54-62,共9页Tobacco Science & Technology

基　　金：郑州烟草研究院科技项目"Maillard反应精细化加工技术研究"(No.422010CZ0600)

摘　　要：为研究反应条件对葡萄糖/谷氨酸(Glc/Glu)Maillard反应体系中挥发性产物形成的影响,考察了不同反应条件下该体系的pH和紫外-可见(UV-visible,UV-vis)吸收的变化,并采用GC/MS法分析了不同反应物配比、反应时间和反应溶剂条件下Glc/Glu体系Maillard反应产物中的挥发性成分。结果表明:1随体系中谷氨酸质量分数的增加、反应溶剂中丙二醇比例的增大和反应时间的延长,UV-vis吸收A_(294 nm)和A_(420 nm)值呈增大趋势,A_(294 nm)/A_(420 nm)值呈逐渐下降趋势。2随着反应时间延长,生成的挥发性成分总量增加,其中吡啶类、吡嗪类、吡咯类、呋喃和呋喃酮类、有机酸类和碳环类化合物的生成量逐渐增加,而吡喃酮、酯类和脂肪族化合物的生成量随反应时间的延长呈先增加后降低的趋势;随体系中谷氨酸质量分数的增加,生成的挥发性成分的总量及吡啶类、吡咯类、呋喃和呋喃酮类、酯类、碳环类和吡喃酮类的生成量增加;除酯类和脂肪族化合物外,其他成分的生成量均随溶剂中丙二醇比例的增大而增加。In order to investigate the influences of reaction conditions on the formation of volatile compounds from a model Maillard reaction of glucose and glutamic acid in aqueous solutions, the changes of p H and UV-visible absorbance at different reaction conditions were analyzed. Furthermore, the generated volatile compounds under different reactant ratios, reaction times and solvents were identified by GC/MS. The results indicated that： 1） The UV-visible absorbance A_（294 nm） and A_（420 nm） increased with the increases of glutamic acid content in the model system,propanediol in solvent and reaction time, while A_（294 nm）/A_（420 nm） decreased. 2） The total amount of volatile compounds,and the yields of pyridines, pyrazines, pyrroles, furans, furanones, organic acids and carbocyclic compoundsincreased, while the yields of pyranones, esters and aliphatic compounds increased at first and then decreased with the prolonged reaction time. When the content of glutamic acid increased in glucose/glutamic acid model system,the total amount of volatile compounds and the generation of pyridines, pyrroles, furans, furanones, esters,carbocyclic compounds and pyranones increased. The yields of volatile compounds increased with the increase of propanediol content in solvent, except for esters and aliphatic compounds.

关 键 词：美拉德(Maillard)反应 葡萄糖 谷氨酸 烟用香料 反应条件 挥发性成分 

分 类 号：O621.3[理学—有机化学]