反应温度和时间对抗坏血酸/赖氨酸Maillard反应体系中挥发性化合物形成的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 124-129.

反应温度和时间对抗坏血酸/赖氨酸Maillard反应体系中挥发性化合物形成的影响

谭志伟，余爱农

湖北民族学院化学与环境工程学院

收稿日期:2011-06-30 修回日期:2012-07-03 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 谭志伟 E-mail:tanzw1112@sohu.com
基金资助:
国家自然科学基金项目：基于抗坏血酸的Maillard反应形成肉香味分子的机理及其产物的抗氧化活性研究

Effects of Reaction Temperature and Time on Generation of Volatile Compounds from Maillard Reaction of Ascorbic Acid and Lysine

Received:2011-06-30 Revised:2012-07-03 Online:2012-08-25 Published:2012-09-07
Contact: Zhi-Wei TAN E-mail:tanzw1112@sohu.com
Supported by:
Study on the Mechanism of Formation of Meaty Compounds from Ascorbic Acid during the Maillard Reaction and the Antioxidant Activity of Maillard Reaction Products

摘要/Abstract

摘要： 采用顶空固相微萃取-气相色谱-质谱联用技术对抗坏血酸-赖氨酸Maillard反应体系在不同反应温度和时间条件下产物进行分析鉴定，共鉴定出包括吡嗪、醛、呋喃、醇、苯胺和喹啉在内的28个化合物，其中16个吡嗪化合物为主要香味化合物，考察反应温度和反应时间对产物特别是对吡嗪化合物的影响。结果表明：随着反应温度的升高和反应时间的延长，吡嗪类化合物的总量均增加；其中，随反应温度的升高，相对于其他吡嗪化合物，2,5-二甲基吡嗪、2-乙基-3-甲基吡嗪、2-乙基-5-甲基吡嗪、3-乙基-2,5-二甲基吡嗪和2-甲基吡嗪的量明显增加，随反应时间的延长，2,5-二甲基吡嗪的量明显增加。

关键词: Maillard反应, 抗坏血酸-赖氨酸, 反应温度, 反应时间, 吡嗪化合物

Abstract: The identification of volatile compounds generated from the Maillard reaction of ascorbic acid and lysine at different reaction temperatures and reaction durations was performed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Twenty-eight volatile compounds were identified, including pyrazines, aldehydes, furans, alcohols, benzenamines and quinolines. Sixteen pyrazines were the primary aromatic compounds. The effects of reaction temperature and time on the generation of volatile compounds, especially pyrazines, were investigated. The results showed that increased total amount of pyrazines was observed with increasing reaction temperature and time. Meanwhile, the generation of 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine and 2-methylpyrazine revealed a significant increase during the reaction between ascorbic acid and lysine with increasing reaction temperature, and an obvious high yield of 2,5-dimethylpyrazine was achieved due to increasing reaction time.

Key words: Maillard reaction, ascorbic acid-lysine, reaction temperature, reaction time, pyrazines

中图分类号:

TS201.7

谭志伟，余爱农. 反应温度和时间对抗坏血酸/赖氨酸Maillard反应体系中挥发性化合物形成的影响[J]. 食品科学, 2012, 33(16): 124-129.

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