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pH和加热时间对美拉德反应挥发性产物的影响 被引量：73

Effect of pH and heating time on volatile products of Maillard reaction
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摘要 以葡萄糖-赖氨酸为原料,建立了最简单的美拉德反应模型,研究了pH和加热时间对美拉德反应挥发性产物的影响。结果发现,pH对产物种类有着至关重要的影响;而加热时间对反应产物的影响具有普遍性规律,以期为生产中食品体系工艺条件的优化提供理论参考和技术支持。 To study the effect of pH and heating time on volatile products of Maillard reaction,glucose-lysine model systems were employed.The results showed the pH of the systems played a crucial role on Maillard reaction, and effect of heating time on volatile products formed in Maillard reaction model systems was universal formula.It was expected to provide theory reference and technical support for optimization of processing technology of food.
作者 孙丽平 汪东风 徐莹 张莉 张宾 刘炳杰
机构地区 中国海洋大学食品科学与工程学院
出处 《食品工业科技》 CAS CSCD 北大核心 2009年第4期122-125,共4页 Science and Technology of Food Industry
关键词 葡萄糖-赖氨酸模型体系 美拉德反应 挥发性产物 glucose-lysine model systems Maillard reaction volatile products
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献12

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  • 10孙楠,杨忠愚,胡惟孝.杂环基缩胺硫脲的合成及其抗癌活性的研究Ⅳ含氟哌酸基的缩胺硫脲[J].合成化学,2001,9(2):148-150. 被引量：12

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食品工业科技
2009年 第4期

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