中国食品学报2018，Vol.18Issue(1)：146-153,8.DOI:10.16429/j.1009-7848.2018.01.019
尸胺/葡萄糖美拉德反应的影响因素、表征及应用
Variables, Characterization and Preliminary Application of Cadaverine / Glucose Maillard Reaction
摘要
Abstract
Cadaverine,known as a toxic biogenic amine,is found in a variety of foods.Reducing its concentration is desirable in food industry.In this study,the cadaverine/glucose Maillard reaction was proposed as a novel tool for cadaverine control.Effects of heating time,temperature,initial pH value,NaCl concentration,initial cadaverine concentration and initial glucose concentration on percentage removal of cadaverine in the cadaverine/glucose Maillard reaction model were investigated.The results showed that percentage removal of cadaverine increased as the increases of heating time,temperature,initial pH value and initial glucose concentration,but decreased as the increases of NaCl concentration and initial cadaverine concentration.It was noticed that cadaverine could be almost eliminated under appropriate conditions.Fluorescence intensity and ultraviolet-visible spectroscopy analyses were used forcharacterize the cadaverine/glucose Maillard reaction,and the results indicated thatnew products were formed in the reaction.Furthermore,cadaverine concentration in commercially soy sauce was significantly reduced from 2.32 mmol/L to 1.69 mmolFL by thermal treatment at 95 ℃ for 3 h withthe addition of 2％ glucose (P＜0.05).This study demonstrated that the cadaverine/ glucose Maillard reaction was a promising method for cadaverine control.关键词
尸胺/生物胺/葡萄糖/美拉德反应/酱油Key words
cadaverine/biogenic amine/glucose/maillard reaction/soy sauce引用本文复制引用
刘宇,姜维,杨会成,相兴伟,胡世伟,李世杰..尸胺/葡萄糖美拉德反应的影响因素、表征及应用[J].中国食品学报,2018,18(1):146-153,8.基金项目
国家自然科学基金-青年基金项目(31501573) （31501573）
浙江省自然科学基金青年基金项目(LQ15C200008) （LQ15C200008）
舟山市科技计划项目(2015C21013) （2015C21013）
