烟草科技2016，Vol.49Issue(5)：54-62,9.DOI:10.16135/j.issn1002-0861.20160508
反应条件对葡萄糖/谷氨酸Maillard模型体系挥发性产物的影响
Effects of reaction conditions on volatile products from Maillard reaction of glucose and glutamic acid
摘要
Abstract
In order to investigate the influences of reaction conditions on the formation of volatile compounds from a model Maillard reaction of glucose and glutamic acid in aqueous solutions, the changes of pH and UV-visible absorbance at different reaction conditions were analyzed. Furthermore, the generated volatile compounds under different reactant ratios, reaction times and solvents were identified by GC/MS. The results indicated that: 1) The UV-visible absorbance A294 nm and A420 nm increased with the increases of glutamic acid content in the model system, propanediol in solvent and reaction time, while A294 nm/A420 nm decreased. 2) The total amount of volatile compounds, and the yields of pyridines, pyrazines, pyrroles, furans, furanones, organic acids and carbocyclic compounds increased, while the yields of pyranones, esters and aliphatic compounds increased at first and then decreased with the prolonged reaction time. When the content of glutamic acid increased in glucose/glutamic acid model system, the total amount of volatile compounds and the generation of pyridines, pyrroles, furans, furanones, esters, carbocyclic compounds and pyranones increased. The yields of volatile compounds increased with the increase of propanediol content in solvent, except for esters and aliphatic compounds.关键词
美拉德(Maillard)反应/葡萄糖/谷氨酸/烟用香料/反应条件/挥发性成分Key words
Maillard reaction/Glucose/Glutamic acid/Tobacco flavor/Reaction condition/Volatile component分类
化学化工引用本文复制引用
何保江,闫广,郝菊芳,刘珊,李鹏,曾世通,胡军,朱琦..反应条件对葡萄糖/谷氨酸Maillard模型体系挥发性产物的影响[J].烟草科技,2016,49(5):54-62,9.基金项目
郑州烟草研究院科技项目“Maillard反应精细化加工技术研究”（No.422010CZ0600）。 （）
