反应条件对葡萄糖/苯丙氨酸和葡萄糖/丙氨酸Maillard模型体系挥发性产物的影响

Effect of Reaction Conditions on Generation of Volatile Compounds from Maillard Reaction of Glucose and Phenylalanine/Alanine

为研究反应条件对葡萄糖/苯丙氨酸和葡萄糖/丙氨酸Maillard反应体系中挥发性化合物形成的影响,采用气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)法对不同反应物比例和反应时间下Maillard反应产物中挥发性化合物进行了分析。结果表明:1)反应时间对葡萄糖/苯丙氨酸和葡萄糖/丙氨酸体系挥发性产物的影响趋势相似,随着反应时间延长挥发性香味成分总量及脂肪族、芳香族、呋喃类、有机酸、吡啶、吡咯、呋喃酮和碳环类化合物的生成量增加,吡喃酮类化合物生成量先增加后减少。2)反应物比例对葡萄糖/苯丙氨酸和葡萄糖/丙氨酸体系挥发性香味成分生成量的影响不同,随着体系中氨基酸含量增加,葡萄糖/苯丙氨酸体系芳香族化合物生成量增加,脂肪族化合物生成量降低,而在葡萄糖/丙氨酸体系中呈相反的趋势。两个体系中吡嗪类、有机酸、吡喃酮类、吡啶、吡咯、碳环类和呋喃酮类化合物生成量均随体系中氨基酸含量的增加而增加。

In order to investigate the effect of reaction conditions on the formation of volatile compounds from Maillard reaction of glucose and phenylalanine/alanine, the generated volatile compounds at different reactant ratios and reaction time were analyzed by gas chromatography-mass spectrometry（GC-MS）. The results indicated that： 1） the effect of reaction time on the formation of volatile compounds from glucose/phenylalanine and glucose/alanine model systems were similar. With increasing reaction time, the yields of aliphatic and aromatic compounds, furans, organic acids, pyridines, pyrroles, furanones and carbocyclic compounds increased, while the yield of pyranones increased at first and decreased afterwards; 2） the effects of reactant ratio on the formation of volatile compounds from glucose/phenylalanine and glucose/alanine model systems were different. As the content of amino acid increased in glucose/phenylalanine model system, the yield of aromatic compounds increased and aliphatic compounds decreased, while the opposite trend was observed in glucose/alanine model system. The yields of pyrazines, organic acids, pyranones, pyridines, pyrroles, carbocyclic compounds and furanones increased with increasing amino acid content in both model systems.