肉类研究2026，Vol.40Issue(8)：30-37,8.DOI:10.7506/rlyj1001-8123-20250814-253
赖氨酸-葡萄糖模拟体系中吡嗪类物质生成规律
Formation Pattern of Pyrazines in a Lysine-Glucose Model System
摘要
Abstract
This study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry to analyze the changes in the types and contents of pyrazines in a model Maillard reaction system under different conditions(pH,reaction temperature,reaction time,and molar ratio of lysine to glucose),and it fitted a nonlinear model to describe the relationship between pyrazines content and reaction parameters.It was confirmed that all fitted equations could effectively characterize the formation pattern of pyrazines.An alkaline environment and high temperature significantly promoted the Maillard reaction.With increasing pH and reaction temperature,the variety and total content of pyrazines showed an obvious increasing trend.As the reaction time increased from 10 to 50 min,the total content of pyrazines increased from 1 566.45 to 8 463.55 ng/g,and then decreased to 6 395.15 ng/g at 70 min.When the molar ratio of lysine to glucose was 3:1,22 pyrazines were produced,with a total content as high as 8 420.37 ng/g.This indicates that amino acids had a more significant effect on the generation of pyrazines than did reducing sugars.In summary,both the variety and content of pyrazine reached the maximum under the following conditions:lysine to glucose molar ratio of 3:1,pH 9,and heating at 180℃for 50 min.The findings of this research provide a theoretical basis and technical reference for the precise regulation of the roasted aroma of barbequed products.关键词
美拉德反应/吡嗪类物质/赖氨酸/葡萄糖/气相色谱-质谱/模拟体系Key words
Maillard reaction/pyrazines/lysine/glucose/gas chromatography-mass spectrometry/model system分类
轻工纺织引用本文复制引用
滑伟明,刘欢,李美琦,陶润米,杜金召,盖圣美,刘登勇..赖氨酸-葡萄糖模拟体系中吡嗪类物质生成规律[J].肉类研究,2026,40(8):30-37,8.基金项目
辽宁省科技厅"揭榜挂帅"创新联合体重大专项(2023JH1/11200001) （2023JH1/11200001）
