食品科学

• 工艺技术 • 上一篇    下一篇

反应条件对美拉德反应模拟体系中的α-二羰基化合物的影响

吕梦莎,曾永青,黄雪松   

  1. 1.暨南大学食品科学与工程系,广东 广州 510632;2.广州市食品工业研究所有限公司,广东 广州 510663
  • 出版日期:2013-12-25 发布日期:2014-01-03

Effects of Reaction Conditions on the Formation of α-Dicarbonyl Compounds in Maillard Reaction Model System

LÜ Meng-sha,ZENG Yong-qing,HUANG Xue-song   

  1. 1. Department of Food Science and Engineering, Jinan Universiy, Guangzhou 510632, China;
    2. Guangzhou Food Industry Research Institute, Guangzhou 510663, China
  • Online:2013-12-25 Published:2014-01-03

摘要:

为了解反应条件对美拉德反应(MR)中形成的α-二羰基化合物(α-DCC)的影响,以邻苯二胺(OPD)捕获“核糖/L-半胱氨酸MR模拟体系”中的α-DCC,用HPLC和LC-ESI-MS-MS分离、鉴定该体系在不同pH值、温度和时间条件下形成的α-DCC。结果表明:该体系形成的α-DCC包括1,2-二酮戊糖、2,3-二酮戊糖、3-脱氧-1,2-二酮戊糖(3-DP)、1-脱氧-2,3-二酮戊糖(1-DP)、N-L-半胱氨酸基-1,4,5-三脱氧-2,3-二酮戊糖、1,4-二脱氧-2,3-二酮戊糖(1,4-DDP)、乙二醛(GO)和丙酮醛(MGO)。其中,以1,2-二酮戊糖、1,4-DDP、1-DP和N-L-半胱氨酸基-1,4,5-三脱氧-2,3-二酮戊糖为主。pH3.6时,有利于形成N-L-半胱氨酸基-1,4,5-三脱氧-2,3-二酮戊糖和GO;pH4.6~6.6时,有利于形成1,2-二酮戊糖、3-DP和1,4-DDP;pH7.6时,有利于形成2,3-二酮戊糖、1-DP和MGO。初步推断了α-DCC在不同pH值条件下的形成路径。α-DCC在115℃条件下的含量较高,高温(125℃)长时间(>60min)加热后α-DCC的含量减小。温度和pH值是影响α-DCC形成的主要因素。

关键词: 核糖, L-半胱氨酸, 美拉德反应, &alpha, -二羰基化合物

Abstract:

The effects of reaction conditions including pH, temperature and time on the formation of α-dicarbonyl
compounds (α-DCCs) from ribose/L-cysteine Maillard reaction model system were examined by separation and identification
of α-DCCs by HPLC and LC-ESI-MS-MS after trapped with o-phenylenediamine (OPD). The results showed that the
α-DCCs identified in the model were 1,2-pentosone, 2,3-pentosone, 3-deoxypentosone (3-DP), 1-deoxypentosone (1-DP),
N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine, 1,4-dideoxypentosone (1,4-DDP), glyoxal (GO) and methylglyoxal (MGO).
Among them the dominant were 1,2-pentosone, 1,4-DDP, 1-DP and N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteines. At pH
3.6, N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine and GO; at pH 4.6–6.6, 1,2-pentosone, 3-DP and 1,4-DDP; and at pH 7.6,
2,3-pentosone, 1-DP and MGO were readily formed. Based on these results, a pathway of α-DCC formation at different
pH was proposed. The concentration of α-DCC at 115 ℃ was higher and then was decreased when heated at a higher
temperature (125 ℃) after long reaction time (60 min). The temperature and pH were the most important factors that affect
the formation of α-DCCs.

Key words: ribose;L-cysteine;Maillard reaction;&alpha, -dicarbonyl compounds