利用UPLC-MS/MS研究高Amadori化合物番茄粉的制备工艺  

Study of Preparation Process of Tomato Powder Rich in Amadori Compounds by UPLC-MS/MS

作　　者：张淑琴[1] 余佳浩 张连富[1] ZHANG Shuqin;YU Jiahao;ZHANG Lianfu(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院

出　　处：《食品与生物技术学报》2019年第9期145-152,共8页Journal of Food Science and Biotechnology

基　　金：江苏省食品安全质量控制协同创新中心行业发展计划项目;中央大学基础研究基金项目(JUSRP51501);江苏省重点研发计划(现代农业)(BE2017374-1)

摘　　要：对番茄粉中Amadori化合物的提取工艺进行了优化,通过单因素和正交试验,利用超高效液相色谱-三重四级杆质谱(UPLC-MS/MS)研究了水分活度、温度、时间、组氨酸添加量及抗氧化剂添加量对番茄粉中Amadori化合物生成量的影响。结果表明番茄粉中Amadori化合物的最佳提取条件:以水为溶剂超声提取10min。高Amadori化合物番茄粉的最佳热处理工艺:水分活度0.44、加热温度54℃、加热时间4.2h、组氨酸添加量2.8mg/g、抗氧化剂添加量0.048mg/g。在此热处理工艺条件下番茄粉中的Amadori化合物总质量分数达到152.59mg/g,Fru-His质量分数为3.32mg/g,明显高于其它番茄制品。To prepare tomato powder rich in Amadori compounds.A UPLC-MS/MS method using caffeine as an internal standard was used to detect and quantify Amadori compounds by optimizing the extraction method of Amadori compounds.Besides,the influence of water activity,heating temperature and time,concentration of histidine and antioxidants on the yield of Amadori compounds were studied.The optimum extraction conditions were as follows:extract solvent water and extraction time 10 min;The optimal heating conditions were as follow:raw material tomato powder with water activity as 0.44 with the addition of 0.048 mg/g tea polyphenol,2.8 mg/g histidine,heating at 54 ℃ for 4.2 h.This method is simply and accurate.The concentration of Amadori compounds and Fru-His in the prepared product was respectively 152.59 mg/g and 3.32 mg/g,which were larger than any other tomato products.

关 键 词：番茄粉 热加工 UPLC-MS/MS AMADORI化合物 美拉德反应 

分 类 号：TS205.1[轻工技术与工程—食品科学]