γ-氨基丁酸或缬氨酸同时消除丙烯醛和二羰基化合物的机理  

Mechanism Underlying Simultaneous Elimination of Acrolein and Dicarbonyls byγ-Aminobutyric Acid or Valine

作　　者：江理广 郑洁[1] 欧隽滢 欧仕益[1,2] JIANG Liguang;ZHENG Jie;OU Juanying;OU Shiyi(Guangdong-Hong Kong Joint Innovation Platform of Baked Food Safety,Jinan University,Guangzhou 510632,China;Guangzhou College of Technology and Business,Guangzhou 510850,China)

机构地区：[1]暨南大学焙烤食品安全粤港联合创新平台,广东广州510632 [2]广州工商学院,广东广州510850

出　　处：《食品科学》2025年第6期19-28,共10页Food Science

基　　金：国家自然科学基金面上项目(32472457,32372450,32372242);广东省普通高校重点科研平台项目(2024GCZX011)。

摘　　要：采用γ-氨基丁酸(γ-aminobutyric acid,GABA)和缬氨酸(valine,Val)在37℃条件下同时消除丙烯醛和丙酮醛、乙二醛,并探究其消除机理。研究发现:在GABA和Val消除丙烯醛和两种二羰基化合物(丙酮醛、乙二醛)的反应中,甲醛代替二羰基化合物参与了最终产物的形成。进一步研究发现,GABA和Val诱导二羰基化合物释放出甲醛,然后甲醛和丙烯醛同时与氨基酸反应形成甲烯基哌啶醛。这一发现为深入理解氨基酸与丙烯醛和二羰基化合物的反应机理提供了新视角,为食品中甲醛的形成提供了新机制。In the present study,γ-aminobutyric acid(GABA)and valine(Val)were used to simultaneously scavenge acrolein and dicarbonyl compounds(methylglyoxal and glyoxal),which are widely distributed in foods,and the underlying mechanisms were explored.We found that formaldehyde,instead of dicarbonyls,participated in the formation of the final product.Further investigation found that GABA and Val induced dicarbonyl compounds to generate formaldehyde,which then,along with acrolein,reacted with amino acids to generate methylene piperidinyl aldehyde.This study provides a new perspective for understanding the reaction mechanism of amino acids with acrolein and dicarbonyls,and offers a new mechanism for the formation of formaldehyde in foods.

关 键 词：氨基酸 丙烯醛 二羰基化合物 甲醛形成 机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]