食品科学2017，Vol.38Issue(11)：64-68,5.DOI:10.7506/spkx1002-6630-201711011
白杨素对蒜氨酸美拉德反应的影响
Effect of Chrysin on Maillard Reaction of Alliin
摘要
Abstract
The effect of chrysin on the Maillard reaction between synthetic alliin and fructose was investigated.The results showed that chrysin could slightly increase the production of hydroxymethyl furfural (HMF).It was found that chrysin inhibited the decomposition of alliin with a decomposition percentage of only 10.1％ compared with 25.0％ for the control.In the earlier stage of the reaction,chrysin facilitated the production of diallyl sulfide,a major volatile sulfur-containing compound.In the later stage,the effect of chrysin on alliin decomposition was minimal leading to 68.2％ decomposition of alliin with the production of a mixture of diallyl sulfide,diallyl disulfide,and diallyl trisulfide.HMF greatly promoted the decomposition of alliin,resulting in almost 100％ decomposition of alliin after 5 hours of reaction.Therefore,HMF could be deemed as a catalyst for the process.关键词
白杨素/蒜氨酸/羟甲基糠醛/美拉德反应Key words
chrysin/alliin/hydroxymethyl furfural (HMF)/Maillard reaction分类
化学化工引用本文复制引用
杜阳敏,周华,黎海梅,欧仕益,晏日安..白杨素对蒜氨酸美拉德反应的影响[J].食品科学,2017,38(11):64-68,5.基金项目
国家自然科学基金青年科学基金项目(31101323) （31101323）
