Position: Home > Articles > Optimizing Conditions of Maillard Reaction for Sorbose and Hydroxyproline and Its Antioxidation
Hubei Agricultural Sciences
2014,53
(13)
3133-3136
山梨糖与羟脯氨酸的美拉德反应条件优化及抗氧化研究
作 者：
张改红;程传玲;杨艳勤;宋辉;李瑞丽;王建民
单 位：
郑州轻工业学院食品与生物工程学院
关键词：
山梨糖;羟脯氨酸;美拉德反应;卷烟增香
摘 要：
以山梨糖和羟脯氨酸为原料,通过单因素试验和正交试验,确定了较佳的美拉德反应条件,即当反应温度为160℃,反应时间5 h,pH为8,山梨糖和羟脯氨酸摩尔比为1∶2时,美拉德反应产物的质量最好。通过测定反应产物对DPPH自由基的清除率,结果表明美拉德反应产物可以作为抗氧化剂。利用GCMS气质联用仪对反应产物进行了分离鉴定,检测到吡嗪、吡咯、吡啶等杂环化合物,这些物质是卷烟中的重要香气成分,为卷烟加香提供了一定的理论基础。
译 名：
Optimizing Conditions of Maillard Reaction for Sorbose and Hydroxyproline and Its Antioxidation
作 者：
ZHANG Gai-hong;CHENG Chuan-ling;YANG Yan-qin;SONG Hui;LI Rui-li;WANG Jian-min;School of Food and Biological Engineering, Zhengzhou University of Light Industry;
关键词：
sorbose;;hydroxyproline;;maillard reaction;;cigarette perfuming
摘 要：
Using sorbose and hydroxyproline as materials, the conditions of maillard reaction were optimized with single factor experiment and orthogonal test. When the reaction temperature was 160 ℃, reaction time was 5 h, the pH was 8, sugar ammonia molar ratio was 1∶2, cigarette perfuming effect of the maillard reaction products were the best. By measuring the clearance efficiency of DPPH free radical, the maillard products were proved to be as antioxidant. With gas chromatograph-mass spectrometer, some heterocyclic compounds such as pyrazine, pyrrole and pyridine were isolated and identified from the reaction products, which were the important aroma components in tobacco. It will provide a theoretical basis for enhancing cigarette perfuming.
导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
