Analysis of Maillard Reaction Product of D-Glucose and Acid Hydrolysate of Kandelia candel Leaves

Abstract

Abstract: Kandelia candel leaves were heated in 6 mol/L hydrochloric acid to prepare hydrolysate,and then Maillard reaction of the hydrolysate and D-glucose was carried out.The Maillard reaction product is brown with obvious burnt perfume.It aether -soluble compositions were analyzed with GC-MS.Results showed that 46 compounds exist in the product,and carboxylic acid compounds are the main compositions.The content of 5-(hydroxymethyl)-2-furaldehyde in the compositions of the Maillard reaction product is the highest.

Key words: Kandelia candel, Maillard reaction, GC-MS

GU Chang-Sheng, HAO Xiao-Min, SONG Wen-Dong, LUO Zhi-Sheng. Analysis of Maillard Reaction Product of D-Glucose and Acid Hydrolysate of Kandelia candel Leaves[J]. FOOD SCIENCE, 2008, 29(11): 532-534.

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Analysis of Maillard Reaction Product of D-Glucose and Acid Hydrolysate of Kandelia candel Leaves

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