食品科学2016，Vol.37Issue(13)：31-35,5.DOI:10.7506/spkx1002-6630-201613006
不同氨基酸和糖对美拉德反应产物的影响
Effects of Amino Acids and Reducing Sugars on Maillard Reaction Products
摘要
Abstract
The aim of this study was to monitor aroma and hazardous compounds in Maillard reaction products (MRPs) derived from model systems consisting of amino acids (cysteine, glycine and glutamic) and reducing sugars (xylose and glucose). The results showed that more kinds of amino acids participating in the Maillard reaction could result in the formation of more volatile compounds and more abundant flavors. The reaction in the presence of glycine could generate less acrylamide, while a higher amount of acrylamide could be formed in the presence of glutamic acid. The type of reducing sugar had no impact on the generation of acrylamide. Higher content of 5-hydroxy methylfurfural (5-HMF) in MRPs was derived from glycine model system, while model systems containing cysteine, glycine or xylose produced lower content of 5-HMF. The amount of acrylamide and 5-HMF was in the safe range under our experimental conditions.关键词
美拉德反应/香气成分/丙烯酰胺/5-羟甲基糠醛Key words
Maillard reaction/aroma components/acrylamide/5-hydroxymethylfurfural (5-HMF)分类
轻工业引用本文复制引用
钱敏,白卫东,赵文红,刘晓艳,曾晓房..不同氨基酸和糖对美拉德反应产物的影响[J].食品科学,2016,37(13):31-35,5.基金项目
国家自然科学基金面上项目（31371842）；广州市科技计划项目 （）
