热反应条件对葡萄糖-丙氨酸甜香型美拉德反应模拟体系中二羰基化合物及风味物质的影响  

Effects of Thermal Reaction Conditions on Dicarbonyl Compounds and Flavor Substances in Glucose-Alanine Sweet-flavored Maillard Reaction Model System

作　　者：马相杰 赵建生 黄启瑞 王起帆 陈洁[3] 曾茂茂[3] MA Xiangjie;ZHAO Jiansheng;HUANG Qirui;WANG Qifan;CHEN Jie;ZENG Maomao(Henan Meat Technology Innovation Center,Luohe 462000,China;Henan Shuanghui Investment&Development Co.,Ltd.,Luohe 462000,China;State Key Laboratory of Food Science and Resources,Jiangnan University,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]河南省肉品技术创新中心,河南漯河462000 [2]河南双汇投资发展股份有限公司,河南漯河462000 [3]江南大学食品科学与资源挖掘全国重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2024年第16期114-120,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32272430)。

摘　　要：目的:探究不同热反应条件(温度、pH、反应时间和底物摩尔比)对葡萄糖-丙氨酸模拟体系中3种重要二羰基化合物(Dicarbonylcompounds,DCs)同步生成规律及对应风味物质的影响。方法:采用邻苯二胺衍生结合HPLC同步测定了葡萄糖-丙氨酸体系中的乙二醛(Glyoxal,GO)、丙酮醛(Methylglyoxal,MGO)和3-脱氧葡萄糖醛酮(3-Deoxyglucosone,3-DG)的含量;采用SPME-GC-MS测定了体系中的5类重要风味化合物。结果:温度升高会促进DCs的生成;碱性条件不利于3-DG的生成但有利于GO和MGO的生成;增加还原糖比例有利于3-DG的生成,而增加氨基酸比例则有利于GO和MGO的生成。结论:在甜香型食品热加工过程中,需要重点关注体系中的MGO。调整加工工艺来控制DCs生成或向危害物转化时,需要重点考虑对酮类和吡嗪类风味物质的影响。Objective:To investigate the effects of different thermal reaction conditions(temperature,pH,reaction time and substrate molar ratio)on the simultaneous generation pattern of 3 important dicarbonyl compounds(DCs)and the corresponding flavor substances in the glucose-alanine model system.Methods:The contents of glyoxal(GO),methylglyoxal(MGO)and 3-deoxyglucuronide(3-DG)in the glucose-alanine system were determined synchronously using o-phenylenediamine derivatization coupled with HPLC,and 5 types of important flavor compounds in the system were determined using SPME-GC-MS.Results:Increasing temperature promoted the production of DCs.Alkaline conditions were unfavorable to 3-DG but favorable to GO and MGO.Increasing the proportion of reducing sugars favored the production of 3-DG,while increasing the proportion of amino acids favored the production of GO and MGO.Conclusion:During the thermal processing of sweet and aromatic foods,the MGO in the system should be focused on.When adjusting the processing technology to control the generation of DCs or the conversion to hazardous substances,it was necessary to focus on the impact on ketone and pyrazine flavor substances.

关 键 词：葡萄糖 丙氨酸 美拉德反应 模拟体系 二羰基化合物 加工条件 风味物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]