摘要
为了解反应条件对美拉德反应（MR）中形成的α-二羰基化合物（α-DCC）的影响，以邻苯二胺（OPD）捕获“核糖/L-半胱氨酸MR模拟体系”中的α-DCC，用HPLC和LC—ESI—MS—MS分离、鉴定该体系在不同pH值、温度和时间条件下形成的α-DCC。结果表明：该体系形成的α-DCC包括1，2-二酮戊糖、2,3-二酮戊糖、3-脱氧-1，2-二酮戊糖（3-DP）、1-脱氧-2，3-二酮戊糖（1-DP）、N-L-半胱氨酸基-1，4，5-三脱氧-2，3-二酮戊糖、1,4-二脱氧-2，3-二酮戊糖（1，4-DDP）、乙二醛（GO）和丙酮醛（MGO）。其中，以1，2-二酮戊糖、1，4-DDP、1-DP和N-L-半胱氨酸基．1，4，5-三脱氧-2，3-二酮戊糖为主。pH3．6时，有利于形成N-L-半胱氨酸基-1，4，5-三脱氧-2，3-二酮戊糖和GO；pH4．6～6．6时，有利于形成1,2-二酮戊糖、3-DP和1,4-DDP；pH7．6时，有利于形成2，3-二酮戊糖、1-DP和MGO。初步推断了α-DCC在不同pH值条件下的形成路径。α-DCC在115℃条件下的含量较高，高温（125℃）长时间（〉60min）]／l热后α-DCC的含量减小。温度和pH值是影响α-DCC形成的主要因素。
The effects of reaction conditions including pH, temperature and time on the formation of a-dicarbonyl compounds （a-DCCs） from ribose/L-cysteine Maillard reaction model system were examined by separation and identification of a-DCCs by HPLC and LC-ESI-MS-MS after trapped with o-phenylenediamine （OPD）. The results showed that the a-DCCs identified in the model were 1,2-pentosone, 2,3-pentosone, 3-deoxypentosone （3-DP）, 1-deoxypentosone （1-DP）, N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine, 1,4-dideoxypentosone （1,4-DDP）, glyoxal （GO） and methylglyoxal （MGO）. Among them the dominant were 1,2-pentosone, 1,4-DDP, 1-DP and N-l,4,5-trideoxy-2,3-dioxopentyl-L-cysteines. At pH 3.6, N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine and GO; at pH 4.645.6, 1,2-pentosone, 3-DP and 1,4-DDP; and at pH 7.6, 2,3-pentosone, 1-DP and MGO were readily formed. Based on these results, a pathway of a-DCC formation at different pH was proposed. The concentration of a-DCC at 115 ℃ was higher and then was decreased when heated at a higher temperature （125 ℃） after long reaction time （60 min）. The temperature and pH were the most important factors that affect the formation of a-DCCs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第24期50-56,共7页
Food Science
基金
广州市科信局技术创新服务体系项目(2060502)
农业部公益性行业(农业)科研专项(201303077)
