食品科学2012，Vol.33Issue(6)：143-149,7.
pH值和缓冲剂对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响
Effect of pH and Buffer on Aroma Compound Generation from Model Reaction of Ascorbic Acid with Cysteine
摘要
Abstract
The aroma compounds generated from a model reaction system of ascorbic acid（ASA） and cysteine（Cys） were identified by solid-phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS）.The effects of pH and buffer concentration on the formation of aroma compounds were investigated.The major aroma compounds including furans,pyrazines,thiazoles,thiophenes,and alicyclic S compounds were generated in the model reaction system at various pH conditions.The types and amounts of these compounds could result in the formation of distinctive meat-like flavor.Furans were produced mainly under acidic pH conditions.In contrast,pyrazines were easy to generate in an alkaline environment.Thiazoles formation was not affected by pH,but high acidity could inhibit their generation.Neutral or slightly alkaline medium was conducive to the formation of thiophenes and alicyclic S compounds.Na2HPO4-NaH2PO4 buffer did not exhibit catalytic effect on the model reaction;on the other hand,its effect on aroma compound generation from model reaction system was exclusively concentrated on the ability to keep the pH stable.Therefore,0.20 mol/L Na2HPO4-NaH2PO4 buffer is appropriate to maintain a relatively stable pH in the model reaction system.关键词
Maillard反应/抗坏血酸/香味化合物/固相微萃取/pH值/缓冲剂Key words
Maillard reaction/ascorbic acid/aroma compound/solid-phase microextraction/pH/buffer分类
轻工纺织引用本文复制引用
刘应煊,余爱农..pH值和缓冲剂对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响[J].食品科学,2012,33(6):143-149,7.基金项目
国家自然科学基金面上项目 （）
