不同的热加工条件下食品中的丙烯酰胺与硫醇类食用香料的反应机制研究

Reaction mechanism between acrylamide and mercaptan in high temperature system with different humidity

为了探讨不同的加工条件对食品中硫醇类香气物质与丙烯酰胺反应的影响,考察了丙烯酰胺与1,2-乙二硫醇、丁硫醇、2-甲基-1-丁硫醇、2-甲基-3-呋喃硫醇在高温高湿体系和高温低湿体系下的反应规律。结果发现,2-甲基-3-呋喃硫醇在高温高湿体系下的活性高于丁硫醇和2-甲基-1-丁硫醇,而在高温低湿体系下,2-甲基-3-呋喃硫醇的活性却最弱。p H对2种体系的影响也有很大的差别,高温高湿体系下,丙烯酰胺的消失率受p H的影响更大。当加入抗氧剂,高温低湿体系中丙烯酰胺的消失率大大降低,而高温高湿体系中的结果却并不显著。这些结果表明,不同的热加工条件下,食品中的丙烯酰胺与硫醇类香气物质经历了不同的反应机制。

The reactions between acrylamide and food aroma mercaptans including 1,2-ehanedithiol, butyl mercaptan, 2-methyl-butyl mercaptan and 2-methyl-3-furanthiol under both high temperature and high humidity（HTHH） and high temperature and low humidity（HTLH） system were determined in the present study. The results showed that the acrylamide elimination capability of 2-methyl-3-furanthiol was stronger, compared with butyl mercaptan and 2-methyl-1-butyl mercaptan, in the HTHH system, while that was the lowest in the HTLH system. Besides, p H could significantly affected the acrylamide content in HTHH system. With the addition of antioxidants, the elimination of acrylamide was decreased significantly. In conclusion, the reaction experienced different mechanisms under the high temperature.