对-香豆酸和绿原酸对美拉德反应体系中5-羟甲基糠醛形成的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 17-20.

对-香豆酸和绿原酸对美拉德反应体系中5-羟甲基糠醛形成的影响

江姗姗，梁恩，于淼，欧仕益*

暨南大学食品科学与工程系

收稿日期:2011-08-22 修回日期:2012-08-09 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 欧仕益 E-mail:tosy@jnu.edu.cn
基金资助:
酚类抗氧化剂抑制丙烯酰胺形成的机理

Effects of p-Coumaric Acid and Chlorogenic Acid on Formation of 5-Hydroxymethylfurfural in Different Maillard Reaction Systems

Received:2011-08-22 Revised:2012-08-09 Online:2012-10-15 Published:2012-09-17

摘要/Abstract

摘要： 以谷氨酸、赖氨酸、甘氨酸、半胱氨酸分别与葡萄糖反应构建美拉德反应体系，研究5-羟甲基糠醛(5-HMF)的形成量随时间的变化规律及对-香豆酸和绿原酸对5-HMF形成量的影响。结果表明：在相同反应时间内，模拟体系中5-HMF形成量由高到低排列依次是：谷氨酸-葡萄糖模拟体系＞赖氨酸-葡萄糖模拟体系＞甘氨酸-葡萄糖模拟体系＞半胱氨酸-葡萄糖模拟体系；对-香豆酸、绿原酸对美拉德反应中5-HMF形成均表现出抑制和促进的“双重作用”；不同质量浓度的对-香豆酸、绿原酸对5-HMF的影响趋势不同，相同质量浓度的同种酚酸对不同模拟反应体系中5-HMF的影响也有差异。

关键词: 5-羟甲基糠醛, 对-香豆酸(对羟基肉桂酸), 绿原酸, 美拉德反应

Abstract: The effects of p-coumaric acid and chlorogenic acid on the formation of 5-hydroxymethylfurfural (5-HMF) was investigated in the Maillard reaction models of glucose with glutamate, lysine, glycine, and cysteine respectively. The results showed that the production of 5-HMF in different amino acid-glucose reaction systems decreased in the order: glutamate, lysine, glycine and cysteine. Both phenolic acids played a dual role of inhibition and promotion in the formation of 5-HMF in Maillard reaction systems. Various concentrations of phenolic acids had different effects on the formation of 5-HMF and constant concentrations in different Maillard reaction systems also revealed different effects on the formation of 5-HMF.

Key words: 5-hydroxymethylfurfural, p-coumaric acid, chlorogenic acid, Maillard reaction

中图分类号:

TS201.2

江姗姗，梁?恩，于?淼，欧仕益*. 对-香豆酸和绿原酸对美拉德反应体系中5-羟甲基糠醛形成的影响[J]. 食品科学, 2012, 33(19): 17-20.

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