僵蚕麸炒发生的Maillard反应研究

Maillard Reaction in Process of Bombyx Batryticatus Stir-fried with Bran

目的:对僵蚕麸炒发生的Maillard反应进行研究。方法:首先通过机器视觉技术对僵蚕麸炒前后颜色进行量化分析,并采用HPLC对5-羟甲基糠醛(5-HMF)进行检测,以确定麸炒过程是否发生了Maillard反应。然后,通过HPLC-ELSD和全自动氨基酸分析仪分别检测僵蚕麸炒前后糖和游离氨基酸的含量变化,以探讨僵蚕麸炒过程发生Maillard反应可能的机理。结果:僵蚕麸炒后L*值减小,a*和b*值分别增大(即僵蚕麸炒后颜色加深),并且产生新的成分5-HMF;此外,还原糖(葡萄糖和果糖)与游离氨基酸(脯氨酸和赖氨酸)含量明显减少。结论:僵蚕麸炒过程中发生了Maillard反应,且反应机理可能是僵蚕中还原糖(葡萄糖和果糖)与游离氨基酸(脯氨酸和赖氨酸)发生反应。

Objective： To study the Maillard reaction in the process of Bombyx Batryticatus stir-fried with bran. Methods： Firstly,machine vision technology was used to assay the color changes after Bombyx Batryticatus was stir-fried with bran,and HPLC method was used to detect 5-HMF. Then,the content changes of sugars and free amino acids were analyzed by HPLC-ELSD and automatic amino acid analyzer,respectively,to explore the possible mechanism of Maillard reaction occurred in the process of Bombyx Batryticatus stirfried with bran. Results： After Bombyx Batryticatus was stir-fried with bran,the L＊value decreased,and the a＊and b＊values increased,respectively（ the color of Bombyx Batryticatus stir-fried with bran deepened）,and produced a new composition of 5-HMF; in addition,the content of sugars（ glucose and fructose） and free amino acids（ proline and lysine） significantly decreased. Conclusion： Maillard reaction occurred in the process of Bombyx batryticatus stir-fried with bran,and the reaction mechanism might be that reducing sugars（ glucose and fructose） and free amino acids（ proline and lysine） of Bombyx Batryticatus reacted when stir-fried with bran.