食品科学 ›› 2009, Vol. 30 ›› Issue (17): 15-19.doi: 10.7506/spkx1002-6630-200917001

• 基础研究 •    下一篇

不同压力介质对“D- 核糖+L- 半胱氨酸”Maillard 反应产物影响的研究

许洪高,高彦祥   

  1. 中国农业大学食品科学与营养工程学院
  • 收稿日期:2008-10-20 出版日期:2009-09-01 发布日期:2014-04-14
  • 通讯作者: 高彦祥 E-mail:gyxcau@126.com
  • 基金资助:

    国家自然科学基金项目(20436020)

Effect of Different Pressure Media on Maillard Reaction Products between D-Ribose and L-Cysteine

XU Hong-gao,GAO Yan-xiang*   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2008-10-20 Online:2009-09-01 Published:2014-04-14
  • Contact: GAO Yan-xiang E-mail:gyxcau@126.com

摘要:

高压二氧化碳(HP-CO2)和高压氮气(HP-N2)对“D- 核糖+L- 半胱氨酸”模式体系(初始pH7.0)在16MPa,140℃反应60min 后的反应产物与传统反应相比:HP-CO2 体系的总中间产物较传统体系高,但褐变程度降低;HP-N2体系的总中间产物及终产物均较传统体系无显著差异(P > 0.05)。不同压力介质处理后的“D- 核糖+L- 半胱氨酸”体系挥发性产物采用顶空固相微萃取富集并经气相色谱质谱检测(HS-SPME-GC-MS)发现:HP-CO2 对大部分挥发性物质都表现出抑制作用,但对体现特征肉类风味的硫醇类、二硫醚类化合物有显著促进作用(P < 0.05),HP-N2 对总的挥发性风味物质没有显著影响(P > 0.05),但对2,3- 二氢-6- 甲基噻吩并[2,3-c]呋喃具有显著促进作用(P< 0.05)。

关键词: 高压, Mai l l ard 反应, 挥发性产物, 氮气, 二氧化碳, 核糖, 半胱氨酸

Abstract:

An aqueous ribose-cysteine model system (initial pH 7.0) was heated at 140 ℃ for 60 min under 16 MPa by high pressure carbon dioxide (HP-CO2) or high pressure nitrogen (HP-N2) and 0.28 MPa (conventional condition) and volatile compounds produced under various pressure conditions were analyzed by headspace-solid phase microextraction-gas chromatography- mass spectrometry. Higher amount of overall intermediates and less final products, together with lower browning were determined in the HP-CO2-treated reaction system in comparison with the conventional condition-treated while no significant differences in overall intermediates and final products were observed between the HP-N2-treated and the conventional conditiontreated reaction systems. HP-CO2 treatment showed an inhibition effect on the formation of most volatiles, but significantly improved the formation of thiols and disulfides, characteristic meat flavors (P < 0.05). There was no significant difference in most volatile compounds between the HP-N2-treated and the conventional condition-treated reaction systems (P > 0.05), but the amount of 2,3-dihydro-6-methyl- thieno[2,3-c]furan was enhanced significantly (P < 0.05).

Key words: high pressure, Maillard reaction, volatile compounds, nitrogen, carbon dioxide, ribose, cysteine

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