摘要
研究九种美拉德反应模式,并对产生的挥发性物质进行对比。每种模式系统包含一种氨基酸和一种单糖。氨基酸包括丝氨酸、苏氨酸和谷氨酸,单糖包括核糖、葡萄糖、和果糖。丝氨酸-糖反应系统比苏氨酸-糖的反应系统产生更多的未取代吡嗪。在某些研究的反应系统中观察到有几种糖取代的吡嗪和吡咯产生。在含有谷氨酸的反应中,生成的吡嗪总量比含有丝氨酸和苏氨酸的反应产生的更多,而糖取代的化合物的产生正好与此相反。在丝氨酸/苏氨酸/谷氨酸-葡萄糖和丝氨酸/谷氨酸-果糖系统产生乙酰吡嗪。
Thermal generation of volatiles in nine model reactions was studied and compared. Each of the model systems contained one amino acid and one monosaccharide. The amino acid was serine,threonine, or glutamine, and the monosaccharide was ribose, glucose, or fructose. More unsubstituted pyrazine was generated in serine- sugar systems than threonine-sugar systems. The formation of several urfuryl-substituted pyrazines and pyrroles was observed in some of the studied systems.Total pyrazines were generated more in glutamine-containing systems than in serine-and threoninecontaining systems, and the reverse was true for generation of furfuryl- substituted compounds. Acetylpyrazine was generated in serine/threonine/glutamine-glucose and serine/glutamine- fructose systems.
出处
《食品工业》
北大核心
2010年第3期58-61,共4页
The Food Industry
