低热处理对牛乳模拟体系中糠氨酸的影响

Effects of Low Heat Treatments on Furosine in Milk Simulation System

目的:研究在不同反应物混合比例、温度、时间条件下,低热处理对牛乳糠氨酸的影响。方法:采用LC-MS法、HPLC法及OPA法测定糠氨酸、乳糖及赖氨酸含量,探究底物配比与糠氨酸含量的相关性及加热温度、时间对赖氨酸、乳糖损失率和糠氨酸生成的影响,建立对应加工过程的管控要求。结果:当m赖氨酸∶m乳糖=1∶10时,糠氨酸质量浓度达到最大值,分别为1104.96μg/mL(72℃,15 s)和1451.22μg/mL(80℃,15 s);当温度在66~80℃范围内,糠氨酸含量整体随温度的升高呈上升趋势;且在反应前10 s,糠氨酸增长速率、底物乳糖及赖氨酸降低速率较缓。结论:通过控制底物配比、加热温度和反应时间都可抑制糠氨酸的生成。

Objectives:To study the effect of low heat treatment on furosine in milk under the conditions of different reactant mixing ratio,temperature and time.Methods:Through the analysis of LC-MS,HPLC and OPA methods,the contents of furosine,lactose and lysine were determined and the correlation between substrate ratio and furosine content and the influence of heating temperature and time on the loss rate of lysine and lactose and the formation of furosine were explored,so as to establish the corresponding control requirements of the processing.Results:When the mass ratio of lysine to lactose was 1∶10,the furosine content reached a maximum value of 1104.96μg/mL(72℃,15 s)and 1451.22μg/mL(80℃,15 s),respectively.During the temperature range of 66-80℃,the total content of furosine increased with the increase of temperature.The growth rate of furosine and the decrease rate of substrate lactose and lysine were slow in the 10 s before reaction.Conclusions:The formation of furosine can be inhibited by controlling the ratio of substrate,heating temperature and reaction time.