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

摘要

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.%　　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。