微波条件下的美拉德反应  

Maillard reaction under microwave conditions

作　　者：赵丽琴 彭黔荣[1,2] 张荣 杨敏 董睿[3] 陈亭羽 ZHAO Li-qin;PENG Qian-rong;ZHANG Rong;YANG Min;DONF Rui;CHEN Tin-yu(School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025;School of Medicine, Guizhou University, Guiyang 550025;Technology Center of China TobaccoGuizhou IndustrialCo., Ltd., Guiyang 550009)

机构地区：[1]贵州大学化学与化工学院,贵阳550025 [2]贵州中烟工业有限责任公司技术中心,贵阳550009 [3]贵州大学药学院,贵阳550025

出　　处：《中国食品添加剂》2019年第4期55-64,共10页China Food Additives

基　　金：贵州中烟科技项目(黔烟工技【2015】8号);国家自然科学基金项目(21562014)

摘　　要：研究了微波条件下不同中性氨基酸与葡萄糖、果糖的美拉德反应(Maillard reaction,MR)。结果得出,甘氨酸无论是在酸性还是碱性条件下的呈色速率最快;果糖、葡萄糖美拉德反应得到的金黄色、红棕色产物,在280nm左右的吸收强度,葡萄糖均小于果糖;在酸性条件下,丙氨酸、苏氨酸参与的美拉德反应生成的吡嗪类化合物种类最多。In this paper,the Maillard reaction(MR)of different neutral amino acids with glucose and fructose under microwave conditions were studied. The results showed that the coloration speed of glycine was fast under both acidic and alkaline conditions;absorption of golden yellow and reddish brown Maillard products by glucose was less than that of made by fructose. Under acidic conditions,pyrazine was the main products of alanine and threonine Maillard reaction.

关 键 词：微波 中性氨基酸 美拉德反应 吡嗪类化合物 

分 类 号：TS201.1[轻工技术与工程—食品科学]