食品与发酵工业2012，Vol.38Issue(2)：18-21,4.
Vc对简单模拟美拉德反应体系的影响
Effects of Vitamin C on the Simple Model Maillard Reaction System
摘要
Abstract
In order to simulate real food system more closely, and to investigate the effects of reducing sugar ana- logue on simple simulation system, we tested the effects of vitamin C addition on the concentrations of residual glu- cose, cysteine, glycine and vitamin C, as well as melanoidin, pH value and sensory evaluation. The results have demonstrated that with the increasing concentration of vitamin C, the residual glucose increased gradually, the residu- al cysteine increased first and then decreased, the residual glycine decreased first and then became stable, vitamine C residual increased gradually. The absorbance at 420 nm （melanoidin） increased first and then decreased, pH value decreased gradually, the pungent smell of sulfur increased first and then became stable; the meat flavor decreased gradually, but the toast flavor was almost the same. Moreover, the sensory evaluation scores were the highest when the addition concentration of vitamin C was 0.05mol/L. These results have provided certain basis for research of rea! maillard reaction system, especially the interaction of the components in the system.关键词
Vc/美拉德反应/褐色物质/风味Key words
Vc/Maillard reaction/melanoidin/flavor分类
轻工纺织引用本文复制引用
曾茂茂,李伶俐,何志勇,秦昉,陈洁..Vc对简单模拟美拉德反应体系的影响[J].食品与发酵工业,2012,38(2):18-21,4.基金项目
国家自然科学基金项目 （）
