Solid-phase Maillard Reaction between L-glutamic Acid and Glucose as Determined by TG-SPME-GC-MS

doi:10.7506/spkx1002-6630-201011020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 91-96.doi: 10.7506/spkx1002-6630-201011020

• Basic Research • Previous Articles Next Articles

Solid-phase Maillard Reaction between L-glutamic Acid and Glucose as Determined by TG-SPME-GC-MS

ZHU Wen-hui1,2 YANG Liu2,* YANG Hong-yan2,3 YANG Ji2,3 DONG Xue-chang1

1. School of Chemistry and Biotechnology, Yunnan Nationalities University, Kunming 650031, China
2. Research and Development Center, Hongta Tobacco Group Co. Ltd., Yuxi 653100, China
3. College of Chemistry and Chemical Engineering, Yunnan University, Kunming 650091, China

Received:2009-10-23 Revised:2010-01-19 Online:2010-06-01 Published:2010-12-29
Contact: YANG Liu E-mail:liuyang929@126.com

Abstract

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

CLC Number:

O659.12

ZHU Wen-hui1,2 YANG Liu2,* YANG Hong-yan2,3 YANG Ji2,3 DONG Xue-chang1. Solid-phase Maillard Reaction between L-glutamic Acid and Glucose as Determined by TG-SPME-GC-MS[J]. FOOD SCIENCE, 2010, 31(11): 91-96.

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Solid-phase Maillard Reaction between L-glutamic Acid and Glucose as Determined by TG-SPME-GC-MS

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