反应温度和反应时间对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响

Effect of reaction temperature and reaction time on aroma compounds generation from Maillard reaction of ascorbic acid and cysteine

以固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术对抗坏血酸与半胱氨酸(ASA-Cys)的模式反应产物进行鉴定,研究了酸性条件(pH5.00)下反应温度和反应时间对ASA-Cys模式反应形成香味化合物的影响。模式反应的早期阶段主要是ASA和Cys的热降解,此段对反应温度的依赖性很大。140℃的反应温度能使ASA和Cys快速热降解,从而加快Maillard反应的进行,形成风味较佳的肉香味。在此温度下,反应150min,模式反应形成的各类香味化合物的量达到最大,继续延长反应时间,各类香味化合物的量逐渐减少。结果表明140℃的反应温度以及该温度下150min的反应时间对模式反应形成香味化合物是合适的。

The identification of aroma compounds,formed from the model reactions of ascorbic acid（ASA） and cysteine（Cys） at acidic condition（pH5.00） and different temperature condition,was performed using a solid-phase microextraction-gas chromatography-mass spectrometry technique.The effects of reaction temperature and reaction time on aroma compounds generation from Maillard model system of ASA and Cys at pH5.00 were investigated.The early stage of model reaction was mainly the thermal degradation of ASA and Cys,which highly depended on the reaction temperature.The reaction temperature of 140 ℃ can induce ASA and Cys rapid degradation,thus speed up the Maillard reaction to form pleasant meaty aroma.The yield of aroma compounds reached a maximum when the model system was heated to this temperature for 150 minutes,and then reduced gradually with the increase in reaction time.The results suggested that the reaction temperature of 140 ℃ and the reaction time of 150 minutes were appropriate to form aroma compounds for the Maillard model system involving ASA and Cys.