不同条件下D-阿洛酮糖发生美拉德反应导致的色泽变化研究  

Analysis of color changes of D-allulose due to Maillard reaction under different conditions

作　　者：刘捷 华君 叶凤凌 何舟 LIU Jie;HUA Jun;YE Fengling;HE Zhou(China National Research Institute of Food&Fermentation Industries Corporation Limited,Beijing 100015;Tianjin University of Science and Technology,Tianjin 300457;Sichuan Ingia Biosynthetic Corporation Limited,Chengdu 610065)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]天津科技大学,天津300457 [3]四川盈嘉合生科技有限公司,成都610065

出　　处：《中国食品添加剂》2025年第3期101-108,共8页China Food Additives

摘　　要：D-阿洛酮糖具有还原性,在美拉德反应中易形成焦糖色,该特性限制了其在饮料产品中的应用。本文探究了不同条件下阿洛酮糖发生美拉德反应的色泽变化。结果显示,10%阿洛酮糖水溶液在酸性条件下色泽稳定,在中性及碱性环境中,pH越高色泽稳定性越差,说明阿洛酮糖更适合用于酸性饮料。相比于氢氧根离子,柠檬酸根离子可加速阿洛酮糖的变色。阿洛酮糖水溶液和阿洛酮糖牛奶溶液的美拉德反应程度均随着阿洛酮糖的浓度、加热时间、加热温度的增加而增强。其中阿洛酮糖牛奶溶液的美拉德反应程度更强,浓度在12.5%以内的阿洛酮糖水溶液在80℃下储存4 h无明显色泽变化,而相同条件的阿洛酮糖牛奶溶液保温40 min即可见色泽变化。5%的阿洛酮糖牛奶溶液在120℃下15 min即可见色泽变化显著,提示阿洛酮糖含量高的饮料应避免高温高压灭菌和长时间加热。D-allulose,characterized by its reducing properties,easily formed caramel hues during the Maillard reaction,a characteristic that limited its application in beverage products.This study explored color changes of D-allulose under various conditions during the Maillard reaction.The results indicated that a 10% D-allulose solution remained stable under acidic conditions but showed decreased stability with increasing pH in neutral and alkaline environments,suggesting its suitability for acidic beverages.Compared to hydroxide ions,citrate ions accelerated the color change of D-allulose.The degree of the Maillard reaction in both D-allulose aqueous solutions and D-allulose milk solutions increased with the increasing concentration of D-allulose,heating time,and temperature.Notably,the Maillard reaction was more pronounced in D-allulose milk solutions.Allulose aqueous solutions with a concentration ≤12.5% showed no significant color change after 4 h at 80 ℃,whereas the same conditions for D-allulose milk solution showed noticeable color change after only 40 minutes of heating.Furthermore,a 5% allulose milk solution displayed significant color changes after being heated at 120 ℃ for 15 minutes.These findings indicated that beverages with high allulose content should avoid high-temperature,high-pressure sterilization and prolonged heating.

关 键 词：D-阿洛酮糖 美拉德反应 色差 

分 类 号：TS202.3[轻工技术与工程—食品科学]