摘要
柚皮素属于二氢黄酮类化合物,具有抗氧化,抗炎等多种生物学功效,然而伴随食品体系热加工,可能发生一系列变化,对最终体系的品质特性产生影响。美拉德反应是食品热加工中涉及的主要反应之一。本研究以柚皮素为考察对象,基于葡萄糖与甘氨酸、苯丙氨酸和半胱氨酸构建美拉德化学反应模型体系。研究发现,柚皮素处理可显著降低模型反应挥发性物质产生,且挥发性组分种类及含量变化依模型种类而异;电子鼻主成分分析可良好区分试验组和对照组(无柚皮素添加)挥发性组分。此外,添加柚皮素既可显著提高葡萄糖-甘氨酸模型体系的褐变强度,又可显著提高3组美拉德反应产物的抗氧化能力。上述变化可归因为在加热过程中,柚皮素直接参与美拉德反应,引起模型体系诸多化学特性改变。综上所述,柚皮素可改变美拉德反应模式体系的风味、色泽及抗氧化能力。本研究结果为食品体系色泽、风味、抗氧化能力的调节提供新思路,为柚皮素在食品中的应用提供试验依据。
Naringenin, a dihydrogen flavonoid compound, shows multiple biological effects such as antioxidant and anti-inflammatory. However, a series of changes may occur to it during thermal processing when it serves as a kind of food additive, thus impacting the quality characteristics of the final system. The Maillard reaction is one of the main reactions involved in food thermal processing. In this study, Maillard reaction models based on glucose with glycine,phenylalanine and cysteine were built. The results showed that naringenin treatment could significantly reduce the generation of volatile substances in three model systems, and the volatile components of different types and contents varied according to different models. The volatile components in experimental or control group（without naringenin treatment） could be distinguished well by principal component analysis using electronic nose. Furthermore, the addition of naringenin could not only significantly increase the browning intensity of Glu-Gly group, but also improve the antioxidant capacity of Maillard reaction products in three model systems. The above changes could be attributed to the fact that naringenin was directly involved in the Maillard reaction during thermal processing, causing the above changes. In summary, the treatment with naringenin can change the flavor, color and antioxidant capacity of Maillard reaction model systems. This paper might provide new thoughts for the generation of flavor, color and antioxidant capacity in food system, and lay the theoretical basis for the application of naringenin in food industry.
作者
滕静
李仲禧
胡晓倩
陶宁萍
王明福
Teng Jing;Li Zhongxi;Hu Xiaoqian;Tao Ningping;Wang Mingfu(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第6期9-18,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31671821)
关键词
美拉德模型
柚皮素
抗氧化
褐变强度
气味组分
Maillard reaction model
naringenin
antioxidant capacity
browning intensity
volatile compounds
