均匀设计优化L-阿拉伯糖与甜味氨基酸的美拉德反应
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- 英文论文题名：Optimize of Malliard Reaction with L-arabinose and Sweet Amino Acids by Uniform Design
- 论文作者：冯涛 ; 张治文 ; 王旭 ; 李明明 ; 胡静之
- 英文论文作者：Feng Tao ; Zhang Zhiwen ; Wang Xu ; Li Mingming ; Hu Jingzhi ; School of Perfume and Aroma Technology ; Shanghai Institute of Technology ; Wilmar(Shanghai) biotechnology research and development center co. ; LTD
- 年：2016
- 作者机构：上海应用技术学院香料香精技术与工程学院;丰益(上海)生物技术研发中心有限公司;
- 论文关键词：L-阿拉伯糖 ; 甘氨酸苏氨酸丝氨酸丙氨酸均匀设计
- 英文论文关键词：L-arabinose ; glycine ; threonine ; serine ; alanine ; uniform design
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：6
- 文件大小：354k
- 原文格式：O
- 会议级别：全国
摘要
均匀设计是在均匀性度量下部分实施的实验设计方法。本文采用均匀设计研究反应体系初始pH、反应温度、反应时间以及物料比对L-阿拉伯糖与各种甜味氨基酸美拉德反应产物香气的影响,根据均匀设计的实验数据和感官评价结果进行回归分析得到较佳的反应条件。结果表明:L-阿拉伯糖与甘氨酸的较佳反应条件为:pH9.13,温度81℃,L-阿拉伯糖:甘氨酸(w/w)3:1,反应时间53 min;L-阿拉伯糖与丙氨酸的较佳反应条件为:pH9.42,温度80℃,L阿拉伯糖:丙氨酸0.30:1,反应时间86min;L-阿拉伯糖与丝氨酸的较佳反应条件为:pH8.13,温度81℃,L-阿拉伯糖:丝氨酸0.90:1,反应时间51min;L-阿拉伯糖与苏氨酸的较佳的反应条件为:pH9.26,温度80℃,L-阿拉伯糖:苏氨酸0.33:1,反应时间50min。
Umform is a partial implementation of the experimental design method under the uniformity measurement.In this paper,the effects of reaction conditions:PH,reaction temperature,reaction time and material ratio on the aroma in Malliard reaction products of L-arabinose with several amino acids were investigated,according to uniform design and sensory evaluation results by regression analysis of experimental data to get a better reaction conditions.The results showed that the better reaction conditions of L-arabinose and glycine were PH 9.13,temperature 81 °C,L-arabinose:glycine(w/w) 3:1,reaction time 53 min;the better reaction conditions of L-arabinose and alanine were PH 9.42,temperature 80°C,L-arabinose:glycine(w/w)0.3:1,reaction time 86 min;the better reaction conditions of L-arabinose and serine were PH8.13,temperature81°C,L-arabinose:glycine(w/w) 0.90:1,reaction time 51 min;the better reaction conditions of L-arabinose and threonine were PH9.26,temperature 80°C,L-arabinose:glycine(w/w) 0.33:1,reaction time 50 min.
Umform is a partial implementation of the experimental design method under the uniformity measurement.In this paper,the effects of reaction conditions:PH,reaction temperature,reaction time and material ratio on the aroma in Malliard reaction products of L-arabinose with several amino acids were investigated,according to uniform design and sensory evaluation results by regression analysis of experimental data to get a better reaction conditions.The results showed that the better reaction conditions of L-arabinose and glycine were PH 9.13,temperature 81 °C,L-arabinose:glycine(w/w) 3:1,reaction time 53 min;the better reaction conditions of L-arabinose and alanine were PH 9.42,temperature 80°C,L-arabinose:glycine(w/w)0.3:1,reaction time 86 min;the better reaction conditions of L-arabinose and serine were PH8.13,temperature81°C,L-arabinose:glycine(w/w) 0.90:1,reaction time 51 min;the better reaction conditions of L-arabinose and threonine were PH9.26,temperature 80°C,L-arabinose:glycine(w/w) 0.33:1,reaction time 50 min.
引文
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[7]侯亚龙,陈正行,罗昌荣,等.L-阿拉伯糖/半胱氨酸Maniard反应动力学的研究[J].山东农业大学学报,2008,39(3):339-344.
[2]周志磊,徐志强,周顺等.还原糖与脯氨酸固相关拉德反应模型中焦糖香成分的形成及机理[J].食品与发酵工业,2014,40(1):30-33.
[3]周向军,祁爱平,全红霞,等.甘氨酸和精氨酸与果糖关拉德反应条件及产物抗氧化性作用[P]食品与生物技术学报,2014,33(9):987-995.
[4]董乐.2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究[J]食品工业科技,2013,34(5):85-88.
[5]Kshitij Shrestha,Bruno De Meulenaer.Antioxidant activity of Maillard type reaction products between pHospHatidylethanolamine and glucose[J].Food Chemistry,2014,(161):8-15.
[6]唐晓丹,张伟,林炳昌.L-阿拉伯糖的制备与应用研究进展[J].安徽农业科学,2009,37(10):4643-4644,4646.
[7]侯亚龙,陈正行,罗昌荣,等.L-阿拉伯糖/半胱氨酸Maniard反应动力学的研究[J].山东农业大学学报,2008,39(3):339-344.