单 位：
暨南大学食品科学与工程系;广州市食品工业研究所有限公司
关键词：
核糖;L-半胱氨酸;美拉德反应;α-二羰基化合物
摘 要：
为了解反应条件对美拉德反应(MR)中形成的α-二羰基化合物(α-DCC)的影响,以邻苯二胺(OPD)捕获"核糖/L-半胱氨酸MR模拟体系"中的α-DCC,用HPLC和LC-ESI-MS-MS分离、鉴定该体系在不同pH值、温度和时间条件下形成的α-DCC。结果表明:该体系形成的α-DCC包括1,2-二酮戊糖、2,3-二酮戊糖、3-脱氧-1,2-二酮戊糖(3-DP)、1-脱氧-2,3-二酮戊糖(1-DP)、N-L-半胱氨酸基-1,4,5-三脱氧-2,3-二酮戊糖、1,4-二脱氧-2,3-二酮戊糖(1,4-DDP)、乙二醛(GO)和丙酮醛(MGO)。其中,以1,2-二酮戊糖、1,4-DDP、1-DP和N-L-半胱氨酸基-1,4,5-三脱氧-2,3-二酮戊糖为主。pH3.6时,有利于形成N-L-半胱氨酸基-1,4,5-三脱氧-2,3-二酮戊糖和GO;pH4.6~6.6时,有利于形成1,2-二酮戊糖、3-DP和1,4-DDP;pH7.6时,有利于形成2,3-二酮戊糖、1-DP和MGO。初步推断了α-DCC在不同pH值条件下的形成路径。α-DCC在115℃条件下的含量较高,高温(125℃)长时间(>60min)加热后α-DCC的含量减小。温度和pH值是影响α-DCC形成的主要因素。
译 名：
Effects of Reaction Conditions on the Formation of α-Dicarbonyl Compounds in Maillard Reaction Model System
作 者：
L Meng-sha;ZENG Yong-qing;HUANG Xu e-song;Department of Food Science and Engineering,Jinan Universiy;Guangzhou Food Industry Research Institute;
关键词：
ribose;;L-cysteine;;Maillard reaction;;α-dicarbonyl compounds
摘 要：
The effects of reaction conditions including pH, temperature and time on the formation of α-dicarbonyl compounds(α-DCCs) from ribose/L-cysteine Maillard reaction model system were examined by separation and identification of α-DCCs by HPLC and LC-ESI-MS-MS after trapped with o-phenylenediamine(OPD). The results showed that the α-DCCs identified in the model were 1,2-pentosone, 2,3-pentosone, 3-deoxyp entosone(3-DP), 1-deoxypentosone(1-DP), N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine, 1,4-dideoxypentosone(1,4-DDP), glyoxal(GO) and methylglyoxal(MGO). Among them the dominant were 1,2-pentosone, 1,4-DDP, 1-DP and N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteines. At pH 3.6, N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine and GO; at pH 4.6–6.6, 1,2-pentosone, 3-DP and 1,4-DDP; and at pH 7.6, 2,3-pentosone, 1-DP and MGO were readily formed. Based on these results, a pathway of α-DCC formation at different pH was proposed. The con centration of α-DCC at 115 ℃ was higher and then was decreased when heated at a higher temperature(125 ℃) after long reaction time(60 min). The temperature and pH were the most important factors that affect the formation of α-DCCs.
