食品科学 ›› 2003, Vol. 24 ›› Issue (4): 121-123.
• 分析检测 • 上一篇 下一篇
仇厚援, 王志勇, 贺利民
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CHOU Hou-Yuan, WANG Zhi-Yong, HE Li-Min
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摘要: 以木薯淀粉酸水解的还原性转化糖浆及对虾头蛋白酶解液为主要基质进行美拉德反应,产物经乙醚提取进行气质联用仪分析鉴定,主要化学成分为己酸丁酯、环己胺、2,2,3-三甲基-5-乙基庚烷、2-丁氧基乙醇、木糖醇-1-丁酯、乙酸乙酯、2-甲基-丁酸丙酯、萘等。
关键词: 木薯淀粉, 斑节对虾头, 美拉德反应, 气质联用仪
Abstract: The paper describes that the Maillard reaction of Tapica starch sy ru p and the amino acid solution from the head of Penaeus monodon. The extracts of Maillard reaction products with ether are separated and identified by GC-MS. T h e main chemical components are included hexanoic acid, butyl ester; cyclohexan e; butyl caprylate; hexanoic acid, 2-methylpropyl ester; heptane, 5-ethyl-2, 2,3-trimethyl-heptane; acetic acid, ethyl ester and methylnaphthalene, etc.
Key words: Tapioca starch, head of Penaeus monodon, Maillard reaction, gas chr o matography-mass spectrum
仇厚援, 王志勇, 贺利民. 气质联用法分析对虾头酶解液与木薯淀粉糖浆美拉德反应物[J]. 食品科学, 2003, 24(4): 121-123.
CHOU Hou-Yuan, WANG Zhi-Yong, HE Li-Min. Identification of Maillard Products on the Basis of Starch Syrup and Protease Solution of Penaeus Monodon Head by Gas Chromatography-Mass Spectrum[J]. FOOD SCIENCE, 2003, 24(4): 121-123.
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