摘要
在抗坏血酸/半胱氨酸体系中,应用溶剂萃取法对美拉德反应形成的特征风味物质进行富集,通过气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)和气相色谱-氢火焰离子化检测器(gas chromatography-flame ionization detector,GC-FID)进行定性研究和准确的定量分析,研究其反应动力学。结果表明:基于抗坏血酸的美拉德反应与传统的美拉德反应存在明显差异,主要表现在起始反应温度和风味物质的种类及动力学上。对特征风味物质进行动力学分析发现,2-乙酰基噻吩和3-乙酰基噻吩由于结构相似,含量及动力学表现也极为相似;2-丙基四氢噻吩在高温下浓度会先升高后降低,最终均稳定在0.035 mmol/L左右;2-甲基-4-丙基噻唑和2-乙酰基噻唑含量差别很大,表明两者生成机理完全不同;2-甲基四氢噻吩-3-酮和四氢噻吩-3-酮结构相似,但后者会进一步反应使得两者含量差别较大;甲基吡嗪的生成满足零级动力学,且反应温度高于125℃时其生成速率基本保持不变。
This study is based on the ascorbic acid-cysteine Maillard reaction system.The volatile favor compounds were enriched by solvent extraction and analyzed qualitatively and quantitatively by GC-MS and GC-FID.The kinetics of their formation was studied.The results indicated that Maillard reaction based on ascorbic acid was quite different from the conventional one.The kinetic changes of 2-acetylthiophene and 3-acetylthiophene were resembled because of their similar structures.At higher temperature,the concentration of 2-propyltetrahydrothiophene increased at first and then decreased to 0.035 mmol/L.The widely varying concentrations of 2-methyl-4-propylthiazole and 2-acetylthiazole were due to different generation mechanisms.Although the molecular structures of 2-methyltetrahydrothiophen-3-one and tetrahydrothiophen-3-one were similar,the latter one could conduct further reaction,thereby leading to a decrease in its concentration.The generation of methylpyrazine was a zero-order reaction and the rate remained the same at a temperature above 125 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第11期27-32,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31360408)
