3种常见糖类-氨基酸模型产生呋喃的影响因素研究 - 食品科学.pdf

※基础研究 食品科学 2013, Vol.34, No.21 1 3种常见糖类-氨基酸模型产生呋喃的 影响因素研究 * 张雅楠，黄军根，聂少平 ，谢明勇 (南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047) 摘  要：研究pH值、加热温度及加热时间对美拉德反应产生呋喃的影响，建立3种常见糖类-氨基酸模型即葡萄糖- 甘氨酸、果糖-甘氨酸和蔗糖-甘氨酸模型，利用顶空气相色谱-质谱法检测反应模型生成呋喃的含量，探究糖类-氨 基酸生成呋喃的影响因素。结果表明：葡萄糖-甘氨酸、果糖-甘氨酸和蔗糖-甘氨酸在加热模式下均可产生一定量的 呋喃，pH值、加热温度及加热时间在糖类-氨基酸形成呋喃的过程中均起到非常重要的作用。中性pH值条件下，3 种糖类-氨基酸模型均产生较多呋喃；另外，加热温度越高，加热时间越长，3种模型体系产生的呋喃含量也越高； 在同等条件下，果糖-甘氨酸产生的呋喃含量最高，蔗糖-甘氨酸产生呋喃最少。而在实际食品体系生产中，这些结 果可以为优化加工工艺、抑制呋喃的产生提供一定的理论参考和技术支持。 关键词：呋喃；糖类-甘氨酸模型；影响因素；顶空气相色谱-质谱法 Some Factors Affecting the Formation of Furan from Three Sugar-glycine Model Systems * ZHANG Ya-nan ，HUANG Jun-gen ，NIE Shao-ping ，XIE Ming-yong (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract ：The aim of this study was to quantify furan levels in three sugar-glycine model systems by using headspace gas chromatography mass spectrometry method (HS-GC/MS) and to explore the effects of pH, temperature, and heating time on furan formation in each model system. The results showed that glucose-glycine, fructose-glycine, and sucrose-glycine model systems could product furan by Maillard reaction due to thermal processing and pH, temperature and heating time affected profoundly furan formation in the sugar-glycine model systems. In a neutral solution, sugar-glycine system could form more furan when compared with acid and alkaline solutions. In addition, higher temperature and longer heating time also could result in more furan formation in each sugar-glycine system. Under the