摘要:
以葡萄糖、果糖、木糖和脱氧核糖4种糖类和20种氨基酸为原料,在维持碱性的条件下制备美拉德反应产物,并通过气相质谱(GC/MS)进行检测,分析杂环类、芳香族类和烯酮(醛)类三类官能团化合物作为美拉德反应产物中的关键组分,并获得其质量分布。通过感官评价描述了美拉德反应产物的主体香气特征,并对其主体香气进行评分。结果表明:不同糖类美拉德反应产物中,三类官能团化合物总质量的顺序依次为果糖、木糖、葡萄糖和脱氧核糖美拉德反应产物。不同氨基酸美拉德反应产物中,亮氨酸、赖氨酸和苯丙氨酸美拉德反应产物的三类官能团化合物总质量较高且主体香气评分也较高。大多数美拉德反应产物中三类官能团化合物的总质量对主体香气评分具有较好的关联度。但含硫氨基酸美拉德反应产物比较独特,其主体香气评分与产物中含硫化合物的分子结构形态密切相关。通过对美拉德反应产物中三类官能团化合物的质量分布和主体香气特征的研究,可以更好地掌握和应用美拉德反应产物。
Abstract:
Maillard reaction products were prepared with glucose,fructose,xylose,deoxyribose and 20 amino acids under the condition of maintaining alkalinity,and analyzed by GC/MS. Heterocyclic,aromatic and ketene(aldehyde)functional compounds were selected as the key components of Maillard reaction products and its mass distribution was obtained. The main aroma characteristics of Maillard reaction products were described by sensory evaluation,and the main aroma was graded. The results showed that the order of the total mass of the three kinds of functional compounds was fructose,xylose,glucose and deoxyribose Maillard reaction products in Maillard reaction products of different sugars. Leucine,lysine and phenylalanine Maillard products had higher total mass of three kinds of functional compounds and higher main aroma score in Maillard reaction products of different amino acids. There was a good correlation between the total mass of three functional groups compounds in most Maillard reaction products and the main aroma score. The main aroma of sulfur-containing Maillard reaction product was relatively unique,the main aroma score was closely related to the molecular structure and morphology of sulfur compounds in the product. Through the study of the mass distribution and main aroma characteristics of three functional groups in Maillard reaction products,users could better master and apply Maillard reaction products.
百度学术
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