科研成果融入《食品化学》实验教学——美拉德反应体系中荧光性晚期糖化终末产物生成与颜色变化关联  

Scientific Research Achievements into the Experimental Teaching of Food Chemistry——Correlation between the Formation of Advanced Glycation End Products and Color Change in Maillard Reaction System

作　　者：李玉婷 孙贝贝 Li Yuting;Sun Beibei(Engineering Research Center of Health Food Design&Nutrition Regulation,School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]东莞理工学院,食品营养健康工程与智能化加工研究中心,生命健康技术学院,广东东莞523808

出　　处：《广东化工》2023年第1期208-210,共3页Guangdong Chemical Industry

基　　金：东莞理工学院2019年度校级质量工程项目课程建设类项目专业核心课程建设(201902071);东莞理工学院引进人才科研启动专项经费项目(GC300502-36,GC300501-074)。

摘　　要：食品化学实验是食品类专业学生的专业必修课程,针对食品化学实验课程的特点,设计了将科研成果美拉德反应体系中荧光性晚期糖化终末产物(AGEs)生成与颜色变化关联融入食品化学实验教学。美拉德反应会产生荧光性AGEs,同时体系也会发生明显颜色变化,通过采用荧光分光光度计对体系荧光性AGEs含量进行测定,采用紫外-可见分光光度计对体系褐变程度进行测定,建立了体系荧光性AGEs与褐变程度关联模型及公式。通过教学实验改革,可以增强学生学习兴趣,促进学生对理论知识的理解,帮助学生拓宽知识面,培养学生具有更强地探索精神。Food chemistry experiment is a compulsory course for students in food related majors.According to the characteristics of food chemistry experiment course,the correlation between the generation of fluorescent advanced glycation end products(AGEs)and color change in Maillard reaction system was designed and integrated into food chemistry experiment teaching.Fluorescent AGEs could be generated by Maillard reaction.In addition,Maillard reaction could cause color change.The concentration of fluorescent AGEs could be measured by fluorescence spectrophotometer,and color change could be measured by ultraviolet-visible spectrophotometer.The correlation model and formula between the formation of advanced glycation end products and color change in Maillard reaction system were established.Through Food Chemistry experiment teaching reform,students’study interests can be inspired,their understanding of theoretical knowledge can be promoted,their knowledge can be broadened,and their spirit of exploration can be cultivated.

关 键 词：食品化学 美拉德反应 晚期糖化终末产物 实验教学 颜色变化 

分 类 号：TQ[化学工程]