硫酸氨基葡萄糖非酶褐变的初步研究

Preliminary Study on Nonenzymatic Browning of Glucosamine Sulfate

将硫酸氨基葡萄糖样品分别在60、70、75、80℃下加热10h,测定加热过程中褐变指数、5-羟甲基糠醛含量、硫酸氨基葡萄糖含量、pH值的变化,用来表征非酶褐变进行的程度,将结果应用零级动力学方程拟合。结果表明,随着加热温度升高、时间延长,褐变指数、5-羟甲基糠醛的含量逐渐增加,而pH值和硫酸氨基葡萄糖的含量逐渐下降,硫酸氨基葡萄糖的非酶褐变反应符合零级动力学,褐变指数和5-羟甲基糠醛含量变化的反应活化能分别为85.127、136.973kJ/mol,NaHSO3对硫酸氨基葡萄糖的非酶褐变有一定的抑制作用。

Glucosamine sulfate samples were heated at 60, 70, 75 and 80 ℃ for 10 h, respectively. The changes in browning index (absorbance at 420 nm), contents of 5-hydroxymethyfurfural (5-HMF) and glucosamine sulfate and pH value were determined to estimate the extent of nonenzymatic browning during the heating process. Then zero-order kinetics was applied to describe the results. It was found that with the increase of heating temperature and time, 5-HMF content and browning index increase, while glucosamine sulfate...