摘要
采用葡萄糖与天冬酰氨在160℃下反应建立美拉德反应的模拟体系,通过离子色谱测定其氨基酸的种类与含量,探讨4种抗氧化剂BHA、BHT、TBHQ、Vc对美拉德反应产物中氨基酸的影响。结果表明,添加抗氧化剂对葡萄糖-天冬酰氨体系中氨基酸的种类与含量都有显著影响,而且对单独的天冬酰氨体系中产生的氨基酸也有显著影响,但是单独抗氧化剂与葡萄糖油浴后没有检测到任何氨基酸。
The effects of BHA, BHT, TBHQ, Vc on amino acid of Maillard reaction products （MRPs） were tested in asparagines-glucose reaction system at 160 ℃. The effects of antioxidants on amino acids of MRPs were determined by ion-chromatogram. The results showed that the species and contents of amino acids were greatly influenced by the antioxidants in two reaction system, which are asparagines-glucose and asparagines- antioxidants reaction system. However, there are no amino acids produced in the antioxidant-glu- cose reaction system.
出处
《食品科技》
CAS
北大核心
2008年第7期161-164,共4页
Food Science and Technology
基金
粤港重大招标项目
关键词
氨基酸
关拉德反应
抗氧化剂
离子色谱
amino acid
maillard-reaction
antioxidant
ion-chromatogram
