红糖储藏期间美拉德反应关键因子的研究

Study on key factors of Maillard reaction of non-centrifugal cane sugar during storage

以红糖为研究对象,测定储藏过程中其理化指标、美拉德反应中间产物等褐变因子的含量及挥发性美拉德反应产物相对含量总和,采用主成分分析(principal components analysis,PCA)和相关性分析对各褐变因子与色值之间的关系进行分析,利用正交偏最小二乘-判别分析(orthogonal partial least squaresdiscriminant analysis,OPLS-DA)研究各褐变因子对色值的影响顺序。主成分分析和相关性分析发现,pH、蛋白质、葡萄糖、除半胱氨酸和天冬氨酸外的15种氨基酸、挥发性美拉德反应产物(volatile Maillard reaction products,volatile MRPs)、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)及3-脱氧葡糖醛酮(3-deoxyglucosone,3-DG)是导致红糖在储藏期间增色的主要褐变因子;其中3-DG、volatile MRPs含量和色值变化呈显著正相关(P <0.05),其它因子和色值呈显著负相关(P <0.05);OPLS-DA模型结果发现影响红糖储藏增色的主要褐变因子的影响顺序为丙氨酸>苯丙氨酸>酪氨酸>葡萄糖> volatile MRPs>组氨酸> 3-DG> pH>赖氨酸>精氨酸>谷氨酸>丝氨酸>缬氨酸>亮氨酸>甘氨酸>异亮氨酸>蛋氨酸>苏氨酸。

Taking non-centrifugal cane sugar as the research object,the contents of browning factors such as physical and chemical indexes,volatile Maillard reaction products and Maillard reaction intermediates were determined. The relationship among browning factors and color was analyzed by principal components analysis(PCA)and correlation analysis;orthogonal partial least squares-discriminant analysis(orthogonal partial least squares-discriminant analysis,OPLS-DA)was used to study the influence order of each browning factor. Principal component analysis and correlation analysis showed that pH,protein,glucose,15 amino acids except cysteine and aspartic acid,volatile Maillard reaction products,volatile MRPs,5-Hydroxymethylfurfural,5-HMF and 3-deoxyglucosone,3-DG were the main browning factors that cause non-centrifugal cane sugar to increase color during storage. Among them,the contents of 3-DG and volatile MRPs were significantly positively correlated with color(P < 0.05),while other factors were significantly negatively correlated with color(P < 0.05). The results of OPLS-DA model showed that the main browning factors influencing order were alanine > phenylalanine > tyrosine > glucose > volatile MRPs > histidine > 3-DG > pH > lysine > arginine > glutamic acid > serine > valine > leucine > glycine >isoleucine > methionine > threonine.