基于美拉德反应的低温化学标记法  

Low temperature chemical labelling based on Maillard reaction

作　　者：涂桂飞 罗惠 陈莹莹 胡蕾琪[1,2] 栾东磊 TU Guifei;LUO Hui;CHEN Yingying;HU Leiqi;LUAN Donglei(Engineering Research Center of Food Thermal Processing Technology,Shanghai Ocean University,Shanghai 201306,China;Department of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学,食品热加工工程技术中心,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2019年第12期89-95,共7页Food and Fermentation Industries

基　　金：上海市浦江人才计划(17PJ1403300);上海市地方能力建设专项(16050502200);青年东方学者(A12044180001)

摘　　要：以D-核糖和L-赖氨酸为反应底物,采用紫外-可见分光光度法研究pH值、温度、Fe^3+浓度对核糖-赖氨酸反应体系的影响,目的是使含有D-核糖和L-赖氨酸的模拟食品在65~70℃下较快显色,进而为微波复热食品的研究提供基础。结果表明,在D-核糖和L-赖氨酸溶液中,当pH值在7~12时,美拉德反应速率随着pH的升高而增加;随着温度的升高,pH值对该反应的促进效果得到放大,说明二者具有协同作用;此外,Fe^3+也可以影响D-核糖和L-赖氨酸的反应速率,随着Fe^3+浓度的提高,其反应速率出现先增加后降低的趋势,最适浓度为0.004mmol/L。当溶液(pH=12)含有2%(质量分数)D-核糖、2%(质量分数)L-赖氨酸、0.004mmol/L Fe^3+时,制成的结冷胶颜色变化速度最快,在微波加热处理时可在较低温度下显色,能用于微波低温复热食品的研究中。This study aimed to realize rapid color development of model foods that contained D-ribose and L-lysine at 65-70℃.By using D-ribose and L-lysine as substrates,the effects of pH,temperature,and Fe^3+concentration on the ribose-lysine reaction system were studied by ultraviolet and visible spectrophotometry.The results showed that in solutions of D-ribose and L-lysine,the rate of Maillard reaction increased with increasing pH at pH 7-12,and this effect was enhanced by increasing temperature,indicating temperature and pH had synergistic effects.In addition,with increasing Fe^3+concentration,the reaction rates of D-ribose and L-lysine increased first and then decreased with an optimal concentration of 0.004 mmol/L.When a solution(pH=12)contained 2%D-ribose,2%L-lysine and 0.004 mmol/L Fe^3+,gellan gum made changed its color the fastest,and its color could be developed at low temperature during microwave heating,which can be applied in researches on microwave reheating foods.

关 键 词：美拉德反应 化学标记法 模拟食品 低温显色 微波热处理 

分 类 号：TS201.2[轻工技术与工程—食品科学]