| 强超声波促进碱性条件下甘氨酸-果糖模式美拉德反应的研究 |
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| 引用本文： | 高志强.强超声波促进碱性条件下甘氨酸-果糖模式美拉德反应的研究[J].佳木斯教育学院学报,2012(9):428-429. |
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| 作者姓名： | 高志强 |
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| 作者单位： | 漳州职业技术学院 福建漳州 363000 |
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| 摘 要： | 采用超声波强化处理碱性条件下甘氨酸-果糖美拉德反应体系,294nm和420nm下测定反应后体系的中间产物含量和褐变程度,气相色谱-质谱(GC/MS)检测产物中挥发性组分。结果表明,1800W强超声功率可显著促进碱性条件下甘氨酸-果糖美拉德反应形成中间产物和高级阶段类黑精等色素类物质。超声波强化处理后的样品中的挥发性组分以酯类化合物为主。
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| 关 键 词： | 美拉德反应 超声波 GC/MS |
High ultrasound treatment on glycine-frucose model Maillard reaction in an alkalinity condition |
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| Gao Zhi-qiang.High ultrasound treatment on glycine-frucose model Maillard reaction in an alkalinity condition[J].Journal of Jiamusi Education Institute,2012(9):428-429. |
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| Authors: | Gao Zhi-qiang |
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| Institution: | Gao Zhi-qiang(Zhangzhou Institute of Technology,Zhangzhou Fujian,363000,China) |
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| Abstract: | Ultrasound was used to promote the glycine-sucrose model Maillard reaction in an alkalinity condition.Results indicated ultrasound treatment at 1800W could significantly accelerate the Maillard reaction.And a pronounced increase of the Maillard intermediate products and browning were detected in this experiment.GC/MS analysis showed that much ester was formed during the ultrasound treatment. |
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| Keywords: | the Maillard reaction ultrasound GC/MS |
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