关键词: 热重, 固相微萃取, 固相美拉德模式体系, 热解行为, 谷氨酸, 葡萄糖

Abstract:

In order to explore Maillard reaction without aqueous solution, a novel combinatorial system of thermogravimetry-solid phase microextration-gas chromatography-mass spectrometry (TG-SPME-GC-MS) was designed and a glutamic acid-glucose solid phase Maillard reaction pattern was established. Based on sampling in different temperature ranges, the pyrolysis behavior of pure glucose and mixtures of glutamic acid and glucose at different ratios (1:1, 1:2, 1:4, 1:6, 1:8, or 1:10) were investigated and the release tendency of pyrolysis products in different pyrolysis stages was also discussed. The mixture of glutamic acid and glucose exhibited a lower initial pyrolysis temperature (130 ℃) than that of pure glucose (185 ℃). At the initial reaction stage (130－170 ℃) of solid-phase Maillard reaction, the released product was the pyrolysis product of pure glucose. Maillaid products were generated from 170 ℃, which included 2-pyrrolidone, L-pyroglutamic acid methyl ester, 2-(2-oxopyrrolidino) acetamide, and 5-methyl-1H-pyrrole-2-carbaldehyde.

Key words: thermogravimetry, solid phase microextration, solid-phase Maillard system, pyrolysis behavior, glutamic acid, glucose