麦芽糖-色氨酸Amadori化合物的合成及其热解作用  

Synthesis of Trp-Fru-Glu Amadori Compound and Its Pyrolysis Properties

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作  者:王嘉梁 马立超[2] 张小利[2] 吴若昕 李登科[2] 张春涛[2] 白冰 李晓 WANG Jialiang;MA Lichao;ZHANG Xiaoli;WU Ruoxin;LI Dengke;ZHANG Chuntao;BAI Bing;LI Xiao(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China;Tianjin Work Station,Technical Center,Shanghai Tobacco Group Co.,Ltd.,Tianjin 300163,China)

机构地区:[1]郑州轻工业大学烟草科学与工程学院,河南郑州450000 [2]上海烟草集团有限责任公司技术中心天津工作站,天津300163

出  处:《食品科技》2025年第2期252-258,共7页Food Science and Technology

基  金:中国烟草总公司项目(110202201053(SJ-003));上海烟草集团科技项目(K2023-2-022P)。

摘  要:为研究麦芽糖与氨基酸之间Amadori重排反应产物的热降解作用,制备了麦芽糖-色氨酸(Trp-Fru-Glu)Amadori化合物,利用核磁共振波谱(Nuclear magnetic resonance spectroscopy,NMR)和高分辨率质谱技术(High resolution mass spectrometry,HR-MS)对产物进行了结构表征,并利用热失重分析(Thermogravimetric analysis,TG-DTG)和在线裂解气相色谱/质谱联用(Pyrolysis gas chromatography-mass spectrometry,Py-GC/MS)法研究了产物的热裂解行为。结果表明:Trp-Fru-Glu失重区间温度范围为100~800℃,最大失重速率温度为150℃。Trp-Fru-Glu在200、300、600、900℃温度均可裂解产生挥发性香味物质。在低温条件下麦芽糖单元首先裂解,释放物以吡喃酮类化合物麦芽酚和2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮为主,而在高温条件下色氨酸单元可发生裂解,产生了更多的吲哚、吡嗪、吡啶类等N杂环化合物。裂解产物香味特征以花香、烘焙香和焦甜香为主。该研究结果为麦芽糖衍生的Amadori化合物开发利用提供了参考。In order to investigate the thermal degradation of Amadori rearrangement products formed between maltose and amino acids,a maltose-tryptophan(Trp-Fru-Glu)Amadori compound was prepared.The structure of the product was characterized by nuclear magnetic resonance spectroscopy(NMR)and high resolution mass spectrometry(HR-MS).The thermal pyrolysis behavior of the product was studied by thermogravimetric analysis(TG-DTG)and online pyrolysis gas chromatography-mass spectrometry(Py-GC/MS).The results showed that the temperature range of Trp-Fru-Glu weight loss was 100–800℃,and the maximum weight loss rate temperature was 150℃.Trp-Fru-Glu can be pyrolyzed at temperatures of 200,300,600℃,and 900℃to produce volatile aroma compounds.At lower temperatures,the maltose unit underwent pyrolysis first,releasing primarily pyranone compounds such as maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one(DDMP).At higher temperatures,the tryptophan unit decomposed,generating more nitrogen-containing heterocyclic compounds,including indoles,pyrazines,and pyridines.The pyrolysis products were characterized by floral,roasted,and caramel-like aromas.These findings provide a reference for the development and utilization of maltosederived Amadori compounds.

关 键 词:麦芽糖 色氨酸 AMADORI化合物 热解 

分 类 号:TS201.1[轻工技术与工程—食品科学]

 

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