热解酸化蔗糖制备低聚焦糖的研究
|
摘要
蔗糖(sucrose)是世界上产量最大的高纯度碳水化合物,是食品工业中最重要的能量型甜味剂。蔗糖是α-D-葡萄糖的C1与β-D-果糖的C2通过糖苷键结合的非还原性糖,分子中含有3个伯醇羟基和5个仲醇羟基,通过羟基的醚化、酯化、取代、分解和缩聚等化学反应,可生成若干种衍生物(如:蔗糖脂肪酸酯、三氯蔗糖、蔗糖聚醚及聚氨酯树脂)。以蔗糖为原料,经过物理、化学和生物途径开发包括表面活性剂、洗涤剂、塑料、医药等多种产品,开拓蔗糖高附加值衍生物的新领域具有重要意义。
本论文以酸化蔗糖为原料,对热化学法制备新型功能性食品添加剂—低聚焦糖的工艺及其特性进行了较为全面的研究。主要研究内容和结果如下:
不同干法工艺和湿法工艺制备低聚焦糖,采用主成分分析、聚类分析和结构方程模型对得率、pH值、A294、A420、总糖含量及还原糖含量等指标进行统计分析。结果表明,干法和湿法工艺的得率随加热温度的增加呈现先升高后下降的趋势,常压干法和真空干法工艺的得率高于瞬时热化学法—微波干法;高压反应釜湿法工艺在较高温度时易发生树脂化和碳化,影响产物。主成分分析、聚类分析和结构方程模型显示真空干法工艺更适合制备低聚焦糖,A294与A420和还原糖含量呈显著正相关,与pH呈显著负相关;A420与总糖含量呈显著负相关,pH与总糖含量呈显著正相关;低聚焦糖样品的吸光度及总糖含量更能代表其特性。
考察反应温度、保温时间、柠檬酸用量、氨水用量和浓度因素等对真空干法制备低聚焦糖的得率和抗氧化性的影响。单因素试验表明,反应温度、保温时间和柠檬酸用量是影响低聚焦糖得率和抗氧化性的主要因素。根据Box-Behnken design (BBD)中心组合原理,对低聚焦糖的制备工艺进行响应面优化,真空加热温度162℃,加热时间0.95h,柠檬酸用量0.94%,得率为83.91±1.82%;反应温度167℃,加热时间1.05h,柠檬酸用量1.04%,清除DPPH自由基的能力为88.61±2.13%。
对真空干法制备的低聚焦糖的pH值稳定性、吸湿保湿性、热稳定性和抗氧化等理化特性的分析表明,在碱性环境下,低聚焦糖溶液的稳定性较差;在中性和酸性环境下,低聚焦糖溶液有较好的稳定性;在温度30℃,相对湿度95%的条件下,低聚焦糖的最大吸湿率为81.78%;相对湿度30%的条件下,最大保湿率仅为9.71%;低聚焦糖与酸化蔗糖相比,酸化蔗糖的热变性曲线中有两个较窄的峰,含有两种物质;低聚焦糖的热变性曲线中有一个较大的吸热峰,表明含有的是热变性温度相近的一类物质,其变性温度为144.53? 0.62℃;较低温度100℃制备的低聚焦糖清除DPPH自由基能力很小,可能是因于反应速率较低,生成的低聚焦糖及美拉德反应产物较少,而蔗糖含量较高;采用最优工艺条件制备的低聚焦糖具有较好的清除DPPH自由基能力,40mg/mL的低聚焦糖样液清除DPPH自由基能力达到95.96%,随后提高样液的浓度,低聚焦糖的清除DPPH自由基能力不再有明显的增强,其IC_(50)值为2.81mg/mL。参照国标考察不同反应温度和最优工艺制备低聚焦糖的色率、红色指数、黄色指数、耐盐性等色素特性,结果表明,随着反应温度的升高,色率、红色和黄色指数、浊度均呈上升趋势;旋光度呈下降趋势。最优工艺条件下制备低聚焦糖产物的色率为15000 EBC,红色指数为8.158,黄色指数为9.116,旋光度为0.717±0.120,浊度为2.180±0.160 IU。
采用凝胶柱和活性炭-硅藻土吸附柱对低聚焦糖成分进行级分分离,通过高效液相色谱和离子色谱对低聚焦糖及其分子量分布和柱分离级分分析,活性炭-硅藻土吸附柱的分离效果优于Sephadex G-100和Bio-gel P-2凝胶柱,但活性炭-硅藻土吸附柱的回收率和级分得率较低;高效液相色谱和离子色谱法分析低聚焦糖和柱分离级分得出低聚焦糖含有葡萄糖、果糖等单糖和蔗糖、蔗果三糖及以上聚合度低聚糖,是分子量范围非常相近的一些混合物。
采用酸水解处理低聚焦糖及其活性炭-硅藻土吸附柱分离级分,通过气质联用色谱分析,主要产物有1,6-脱水-α-D-吡喃葡萄糖、1, 6-脱水-β-D-呋喃葡萄糖、1, 6-脱水-β-D-吡喃葡萄糖;甲基化分析结果显示,大部分果糖基连接在C1和C6位上,少部分的连接在C2、C3和C4位形成分支结构。低聚焦糖在红外光谱上表现出多处吸收峰,含有糖类的特征功能团;低聚焦糖的热裂解产物主要有呋喃、酮、醛、呋喃酮、吡唑、吡咯、烯、酸酐类;酸化蔗糖含有12%～15%的水分,短时水解反应生成D-葡萄糖和果糖;受热和酸作用,进一步发生脱水、热降解和糖的复合反应,蔗糖及水解生成的单糖分子中的糖苷键断裂形成果糖正离子和葡萄糖负离子,前者与蔗糖分子中的羟基发生缩合反应,形成低聚糖,与果糖基1位的羟基结合形成1-酮糖(即蔗果三糖),与果糖基6位的羟基结合形成6-酮糖,与葡萄糖基6′位的羟基结合形成新酮糖。形成的低聚糖与果糖正离子或葡萄糖正离子进一步聚合形成分子量更大的低聚糖。
采用抗生素微生物检定法评价低聚焦糖的抑菌能力和抗生素效价,低聚焦糖的抑菌效果顺序:金黄色葡萄球菌>大肠杆菌>枯草芽孢杆菌>藤黄微球菌;对黑曲霉和黑根霉等霉菌则无抑菌效果;分析低聚焦糖样品对人体肠道总厌氧菌、有益菌(双歧杆菌和乳酸菌)、肠道内最大量菌群(拟杆菌)及条件致病菌(肠杆菌)的影响,分别以低聚焦糖或葡萄糖为唯一碳源进行发酵,接种肠道菌群24h后发酵液的吸光度均增大,反应温度140～160℃制备的低聚焦糖更适合肠道微生物的生长;低聚焦糖对肠道益生菌——双歧杆菌和乳酸杆菌的生长具有增殖作用,对拟杆菌和肠杆菌具有一定的抑制作用。
Sucrose is high purity carbohydrates and important energy sweeteners in food industry, and is the world's largest production in sugar industry. Sucrose is non-reducing sugar linked by the glycosidic bond ofα-D-glucose C1 andβ-D-fructose C2, containing three primary alcohol hydroxyl and five secondary alcohol hydroxyl groups. Various derivatives (i.e: sucrose fatty acid ester, sucralose, sucrose polyether and polyurethane resin) can be obtained through the chemical reaction of the hydroxyl group with the etherification, esterification, substitution, decomposition and condensation polymerization. Sucrose could be exploited as the surface active agent, detergent, plastic, medicine, new additives and various products by physical, chemical, and biological way. Thus, exploring new territory of high value added products of sucrose has the vital significance.
In this paper, the new functional additives STOC, prepared from acidified sucrose by the thermochemical method, were comprehensive researched, including the preparation process and characteristics. The main contents and results were as follows:
The STOC was prepared by different dry and wet process, and the principal component analysis and structural equation model were used to statistically analyze every index. These results showed traditional and vacuum dry process were superior to microwave dry process, and high pressure reactor process was superior to pulse electric field process in yield, and the yield of dry and wet process increased within the 100-160 oC with a subsequent decrease. However, the resinification and carbonation reaction occurred under more than 160 oC in high pressure reactor process. The principal component analysis and structural equation model showed the vacuum dry process was more suitable for the preparation of STOC. The absorption value at 420nm significantly positive correlated with reducing sugar and the absorption value at 294nm, and significantly negative correlated with pH value. The absorption value at 420nm significantly negative correlated with total sugar content, and significantly positive correlated with pH value. Absorbance and total sugar content were the more representatives of its characteristics.
Using the the heating temperature, holding time, the citric acid concentration and ammonia water amount and concentration as the index, the yield and DPPH scavenging ability of STOC was studied and optimized. The single factor experiments showed the heating temperature, holding time and citric acid concentration were key factors.The Box-Behnken design (BBD) was used to optimize the above critical factors, the optimal technological parameters were obtained as follows: the heating temperature 162 oC, the holding time 0.95h, the citric acid concentration 0.94%. The experimental values (83.91±1.82%) of yield was coincidental with those predicted. The heating temperature 167 oC, the holding time 1.05h, the citric acid concentration 1.04%, the DPPH scavenging ability was 88.61±2.13%.
The pH value stability, moisture absorption and retentation, heat stability and DPPH scavenging ability of STOC were studied to analyze the physicochemical characteristics. The results showed the stability of STOC was poor in alkaline environment, and better in neutral and acidic conditions. The biggest moisture absorption was 81.78% under temperature 30 oC, relative humidity 95%, and the biggest moisture retentation was 9.71% under relative humidity 30%. DSC analysis illustrated that the acidified sucrose thermal denaturation curve had two narrow peak, contained two substances; however, the STOC thermal denaturation curve had a bigger absorption peaks, including plenty of similar substances having the thermal denaturation temperature at 144.53 oC. The DPPH scavenging ability of STOC prepared at 100 oC was very lower due to the lower reaction rate and content of STOC. But, the DPPH scavenging ability of STOC prepared at the optimum process was 95.96% when the concentration was 40mg/mL, and the IC50 was 2.81 mg/mL. With the reaction temperature increasing, the color rate, red and yellow index, and turbidity were on the rise, and the optical rotations to drop. The color rate was 15000 EBC, red index was 8.158, yellow index was 9.116, the optical rotation was 0.717±0.120, and turbidity was 2.180±0.160 IU under the optimal technological parameters.
The STOC ingredients were separated by the gel column and active-carbon adsorption column, using HPLC and ion chromatography to monitor the carbohydrate content and molecular weight of STOC or separation. The results showed active-carbon adsorption column was superior to Sephadex G-100 and Bio-gel P-2 column in separation of STOC, but the recovery and yield of STOC was low. HPLC and ion charmatography analysis showed STOC contained monosaccharide (glucose and fructose), sucrose, 1-kestose and more polymerization degree oligosaccharides.
The hydrolysis and GC-MS were used to analyze the STOC and the ingredients of active-carbon adsorption column separation. Results showed 1,6-dehydration-α-D-pyranoglucose, 1,6-dehydration-β-D-furanglucose and 1,6-dehydration-β-D-pyrano- glucose were the main ingredinets.The methylation analysis indicated that most of fructosyl were incorporated into C1 and C6, and a few part incorporated into C2, C3 and C4 to form branched structure. The infrared spectrum showed the STOC contained functional group characteristics of the sugar. The pyrolysis products of STOC prepared from different temperature was furan, ketones, aldehyde, furan ketone, pyrazole, and anhydride. Acidified sucrose contained 12%-15% water, and D-glucose and fructose was produced after the short-term hydrolysis reaction. And with the heating and acid effect, the reaction of dehydration, thermal degradation and the sugar complex reaction were happened, the fructosyl cation and glucosyl anion were formed by the scission of glycosidic bond. And then the fructosyl cation reacted with the hydroxyl to form oligosaccharide, linking with one location hydroxyl of fructose formed 1-ketose, six location hydroxyl of fructose formed 6-ketose, 6′location hydroxyl of glucose formed neoketose. Thus, reaction could occur with sucrose, glucose (also formed by the scission of sucrose), and to form more molecular weight oligosaccharides by polymerization.
Antibacterial ability and antibiotics titer evaluation of STOC were appreciated by microbiological assay of antibiotics. Moreover, it could conclude that the orders of the antibacterial ability were as follows: Staphylococcus aureus > Escherichia coli > Bacillus subtilis > Micrococcus luteus, and no antibacterial effect to Aspergillus niger and Rhizopus nigricans. The effect of STOC on total anaerobes, beneficial bacterium (bifidobacterium and lactobacillus), major flora (bacteroides) and pathogen (enterobacter) of human intestinal was evaluated in batch cluture using STOC or glucose as the only carbon source. The 24 h in vitro fermentation experiments revealed that STOC affected the growth of gut bacteria during mixed culture growth and increased the absorbance of culture. The products prepared from 140-160 oC were more suitable for intestinal microbial growth; Lactobacilli and bifidobacteria were increased in the anaerobic bacteria enumerated by the STOC, and bacillus and enterobacter were certainly inhibited.
本论文以酸化蔗糖为原料,对热化学法制备新型功能性食品添加剂—低聚焦糖的工艺及其特性进行了较为全面的研究。主要研究内容和结果如下:
不同干法工艺和湿法工艺制备低聚焦糖,采用主成分分析、聚类分析和结构方程模型对得率、pH值、A294、A420、总糖含量及还原糖含量等指标进行统计分析。结果表明,干法和湿法工艺的得率随加热温度的增加呈现先升高后下降的趋势,常压干法和真空干法工艺的得率高于瞬时热化学法—微波干法;高压反应釜湿法工艺在较高温度时易发生树脂化和碳化,影响产物。主成分分析、聚类分析和结构方程模型显示真空干法工艺更适合制备低聚焦糖,A294与A420和还原糖含量呈显著正相关,与pH呈显著负相关;A420与总糖含量呈显著负相关,pH与总糖含量呈显著正相关;低聚焦糖样品的吸光度及总糖含量更能代表其特性。
考察反应温度、保温时间、柠檬酸用量、氨水用量和浓度因素等对真空干法制备低聚焦糖的得率和抗氧化性的影响。单因素试验表明,反应温度、保温时间和柠檬酸用量是影响低聚焦糖得率和抗氧化性的主要因素。根据Box-Behnken design (BBD)中心组合原理,对低聚焦糖的制备工艺进行响应面优化,真空加热温度162℃,加热时间0.95h,柠檬酸用量0.94%,得率为83.91±1.82%;反应温度167℃,加热时间1.05h,柠檬酸用量1.04%,清除DPPH自由基的能力为88.61±2.13%。
对真空干法制备的低聚焦糖的pH值稳定性、吸湿保湿性、热稳定性和抗氧化等理化特性的分析表明,在碱性环境下,低聚焦糖溶液的稳定性较差;在中性和酸性环境下,低聚焦糖溶液有较好的稳定性;在温度30℃,相对湿度95%的条件下,低聚焦糖的最大吸湿率为81.78%;相对湿度30%的条件下,最大保湿率仅为9.71%;低聚焦糖与酸化蔗糖相比,酸化蔗糖的热变性曲线中有两个较窄的峰,含有两种物质;低聚焦糖的热变性曲线中有一个较大的吸热峰,表明含有的是热变性温度相近的一类物质,其变性温度为144.53? 0.62℃;较低温度100℃制备的低聚焦糖清除DPPH自由基能力很小,可能是因于反应速率较低,生成的低聚焦糖及美拉德反应产物较少,而蔗糖含量较高;采用最优工艺条件制备的低聚焦糖具有较好的清除DPPH自由基能力,40mg/mL的低聚焦糖样液清除DPPH自由基能力达到95.96%,随后提高样液的浓度,低聚焦糖的清除DPPH自由基能力不再有明显的增强,其IC_(50)值为2.81mg/mL。参照国标考察不同反应温度和最优工艺制备低聚焦糖的色率、红色指数、黄色指数、耐盐性等色素特性,结果表明,随着反应温度的升高,色率、红色和黄色指数、浊度均呈上升趋势;旋光度呈下降趋势。最优工艺条件下制备低聚焦糖产物的色率为15000 EBC,红色指数为8.158,黄色指数为9.116,旋光度为0.717±0.120,浊度为2.180±0.160 IU。
采用凝胶柱和活性炭-硅藻土吸附柱对低聚焦糖成分进行级分分离,通过高效液相色谱和离子色谱对低聚焦糖及其分子量分布和柱分离级分分析,活性炭-硅藻土吸附柱的分离效果优于Sephadex G-100和Bio-gel P-2凝胶柱,但活性炭-硅藻土吸附柱的回收率和级分得率较低;高效液相色谱和离子色谱法分析低聚焦糖和柱分离级分得出低聚焦糖含有葡萄糖、果糖等单糖和蔗糖、蔗果三糖及以上聚合度低聚糖,是分子量范围非常相近的一些混合物。
采用酸水解处理低聚焦糖及其活性炭-硅藻土吸附柱分离级分,通过气质联用色谱分析,主要产物有1,6-脱水-α-D-吡喃葡萄糖、1, 6-脱水-β-D-呋喃葡萄糖、1, 6-脱水-β-D-吡喃葡萄糖;甲基化分析结果显示,大部分果糖基连接在C1和C6位上,少部分的连接在C2、C3和C4位形成分支结构。低聚焦糖在红外光谱上表现出多处吸收峰,含有糖类的特征功能团;低聚焦糖的热裂解产物主要有呋喃、酮、醛、呋喃酮、吡唑、吡咯、烯、酸酐类;酸化蔗糖含有12%～15%的水分,短时水解反应生成D-葡萄糖和果糖;受热和酸作用,进一步发生脱水、热降解和糖的复合反应,蔗糖及水解生成的单糖分子中的糖苷键断裂形成果糖正离子和葡萄糖负离子,前者与蔗糖分子中的羟基发生缩合反应,形成低聚糖,与果糖基1位的羟基结合形成1-酮糖(即蔗果三糖),与果糖基6位的羟基结合形成6-酮糖,与葡萄糖基6′位的羟基结合形成新酮糖。形成的低聚糖与果糖正离子或葡萄糖正离子进一步聚合形成分子量更大的低聚糖。
采用抗生素微生物检定法评价低聚焦糖的抑菌能力和抗生素效价,低聚焦糖的抑菌效果顺序:金黄色葡萄球菌>大肠杆菌>枯草芽孢杆菌>藤黄微球菌;对黑曲霉和黑根霉等霉菌则无抑菌效果;分析低聚焦糖样品对人体肠道总厌氧菌、有益菌(双歧杆菌和乳酸菌)、肠道内最大量菌群(拟杆菌)及条件致病菌(肠杆菌)的影响,分别以低聚焦糖或葡萄糖为唯一碳源进行发酵,接种肠道菌群24h后发酵液的吸光度均增大,反应温度140～160℃制备的低聚焦糖更适合肠道微生物的生长;低聚焦糖对肠道益生菌——双歧杆菌和乳酸杆菌的生长具有增殖作用,对拟杆菌和肠杆菌具有一定的抑制作用。
Sucrose is high purity carbohydrates and important energy sweeteners in food industry, and is the world's largest production in sugar industry. Sucrose is non-reducing sugar linked by the glycosidic bond ofα-D-glucose C1 andβ-D-fructose C2, containing three primary alcohol hydroxyl and five secondary alcohol hydroxyl groups. Various derivatives (i.e: sucrose fatty acid ester, sucralose, sucrose polyether and polyurethane resin) can be obtained through the chemical reaction of the hydroxyl group with the etherification, esterification, substitution, decomposition and condensation polymerization. Sucrose could be exploited as the surface active agent, detergent, plastic, medicine, new additives and various products by physical, chemical, and biological way. Thus, exploring new territory of high value added products of sucrose has the vital significance.
In this paper, the new functional additives STOC, prepared from acidified sucrose by the thermochemical method, were comprehensive researched, including the preparation process and characteristics. The main contents and results were as follows:
The STOC was prepared by different dry and wet process, and the principal component analysis and structural equation model were used to statistically analyze every index. These results showed traditional and vacuum dry process were superior to microwave dry process, and high pressure reactor process was superior to pulse electric field process in yield, and the yield of dry and wet process increased within the 100-160 oC with a subsequent decrease. However, the resinification and carbonation reaction occurred under more than 160 oC in high pressure reactor process. The principal component analysis and structural equation model showed the vacuum dry process was more suitable for the preparation of STOC. The absorption value at 420nm significantly positive correlated with reducing sugar and the absorption value at 294nm, and significantly negative correlated with pH value. The absorption value at 420nm significantly negative correlated with total sugar content, and significantly positive correlated with pH value. Absorbance and total sugar content were the more representatives of its characteristics.
Using the the heating temperature, holding time, the citric acid concentration and ammonia water amount and concentration as the index, the yield and DPPH scavenging ability of STOC was studied and optimized. The single factor experiments showed the heating temperature, holding time and citric acid concentration were key factors.The Box-Behnken design (BBD) was used to optimize the above critical factors, the optimal technological parameters were obtained as follows: the heating temperature 162 oC, the holding time 0.95h, the citric acid concentration 0.94%. The experimental values (83.91±1.82%) of yield was coincidental with those predicted. The heating temperature 167 oC, the holding time 1.05h, the citric acid concentration 1.04%, the DPPH scavenging ability was 88.61±2.13%.
The pH value stability, moisture absorption and retentation, heat stability and DPPH scavenging ability of STOC were studied to analyze the physicochemical characteristics. The results showed the stability of STOC was poor in alkaline environment, and better in neutral and acidic conditions. The biggest moisture absorption was 81.78% under temperature 30 oC, relative humidity 95%, and the biggest moisture retentation was 9.71% under relative humidity 30%. DSC analysis illustrated that the acidified sucrose thermal denaturation curve had two narrow peak, contained two substances; however, the STOC thermal denaturation curve had a bigger absorption peaks, including plenty of similar substances having the thermal denaturation temperature at 144.53 oC. The DPPH scavenging ability of STOC prepared at 100 oC was very lower due to the lower reaction rate and content of STOC. But, the DPPH scavenging ability of STOC prepared at the optimum process was 95.96% when the concentration was 40mg/mL, and the IC50 was 2.81 mg/mL. With the reaction temperature increasing, the color rate, red and yellow index, and turbidity were on the rise, and the optical rotations to drop. The color rate was 15000 EBC, red index was 8.158, yellow index was 9.116, the optical rotation was 0.717±0.120, and turbidity was 2.180±0.160 IU under the optimal technological parameters.
The STOC ingredients were separated by the gel column and active-carbon adsorption column, using HPLC and ion chromatography to monitor the carbohydrate content and molecular weight of STOC or separation. The results showed active-carbon adsorption column was superior to Sephadex G-100 and Bio-gel P-2 column in separation of STOC, but the recovery and yield of STOC was low. HPLC and ion charmatography analysis showed STOC contained monosaccharide (glucose and fructose), sucrose, 1-kestose and more polymerization degree oligosaccharides.
The hydrolysis and GC-MS were used to analyze the STOC and the ingredients of active-carbon adsorption column separation. Results showed 1,6-dehydration-α-D-pyranoglucose, 1,6-dehydration-β-D-furanglucose and 1,6-dehydration-β-D-pyrano- glucose were the main ingredinets.The methylation analysis indicated that most of fructosyl were incorporated into C1 and C6, and a few part incorporated into C2, C3 and C4 to form branched structure. The infrared spectrum showed the STOC contained functional group characteristics of the sugar. The pyrolysis products of STOC prepared from different temperature was furan, ketones, aldehyde, furan ketone, pyrazole, and anhydride. Acidified sucrose contained 12%-15% water, and D-glucose and fructose was produced after the short-term hydrolysis reaction. And with the heating and acid effect, the reaction of dehydration, thermal degradation and the sugar complex reaction were happened, the fructosyl cation and glucosyl anion were formed by the scission of glycosidic bond. And then the fructosyl cation reacted with the hydroxyl to form oligosaccharide, linking with one location hydroxyl of fructose formed 1-ketose, six location hydroxyl of fructose formed 6-ketose, 6′location hydroxyl of glucose formed neoketose. Thus, reaction could occur with sucrose, glucose (also formed by the scission of sucrose), and to form more molecular weight oligosaccharides by polymerization.
Antibacterial ability and antibiotics titer evaluation of STOC were appreciated by microbiological assay of antibiotics. Moreover, it could conclude that the orders of the antibacterial ability were as follows: Staphylococcus aureus > Escherichia coli > Bacillus subtilis > Micrococcus luteus, and no antibacterial effect to Aspergillus niger and Rhizopus nigricans. The effect of STOC on total anaerobes, beneficial bacterium (bifidobacterium and lactobacillus), major flora (bacteroides) and pathogen (enterobacter) of human intestinal was evaluated in batch cluture using STOC or glucose as the only carbon source. The 24 h in vitro fermentation experiments revealed that STOC affected the growth of gut bacteria during mixed culture growth and increased the absorbance of culture. The products prepared from 140-160 oC were more suitable for intestinal microbial growth; Lactobacilli and bifidobacteria were increased in the anaerobic bacteria enumerated by the STOC, and bacillus and enterobacter were certainly inhibited.
引文
[1]张力田.碳水化合物化学[M].北京:轻工业出版社, 1988, 10.
[2] Kitts D. D., Wu C. H., Kopec A., et al. Chemistry and genotoxicity of caramelized sucrose [J]. Molecular nutrition and food research, 2006, 50(12): 1180-1190.
[3] Ahmed J., Ramaswamy H., Pandey P. Dynamic rheological and thermal characteristics of caramels [J]. LWT - Food Science and Technology, 2006, 39(3): 216-224.
[4]于淑娟,扶雄,尚明久,等.依靠科技创新,推动传统制糖技术优化升级[J].甘蔗糖业, 2008, 1:29-34.
[5] Ajandouz E., Desseaux V., Tazi S., et al. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems [J]. Food Chemistry, 2008, 107(3): 1244-1252.
[6]金征宇,顾正彪,童群义,等.碳水化合物化学——原理与应用[M].北京:化学工业出版社, 2008, 1.
[7] Godshall M. A. Future directions for the sugar industry [J]. International Sugar Journal, 2001, 103(1233): 378-384.
[8]章朝晖.蔗糖化学衍生物[J].精细石油化工进展, 2000, 1(6): 8-13.
[9]梁智,黄国红,罗鸣.蔗糖衍生物的化工开发[J].广西轻工业, 2000, 1: 19-21.
[10] Quintas M. A. C., Branda T. R. S., Silva C. L. M. Modelling colour changes during the caramelisation reaction [J]. Journal of Food Engineering, 2007, 83: 483-491.
[11] Hodge J.E. Dehydrated foods: chemistries of browning reactions in model system [J]. Journal of Agricultural and Food Chemistry, 1953, 1: 928-943.
[12] Van Boekel M.A.J.S. Formation of flavor compounds in the Maillard reaction [J]. Biotechnology Advances, 2006, 24: 230-233.
[13] Somoza V. Five years of research on health risks and benefits of Maillard reaction products: An update [J]. Molecular Nutrition and Food Research, 2005, 49(7): 663-672.
[14] Ames J. M. Control of the Maillard reaction in food systems [J]. Trends in Food Science and Technology, 1990, 1: 150-154.
[15]郑文华,许旭.美拉德反应的研究进展[J].化学进展, 2005, 17(1): 122-129.
[16]汪东风,孙丽平,张莉.非酶褐变反应的研究进展[J].农产品加工学刊, 2006, 10: 9-19.
[17] Sara I.F.S. Martins, Martinus A.J.S. Van Boekel. A kinetic model for the glucose/glycine Maillard reaction pathways [J]. Food Chemistry, 2005, 90: 257–269.
[18]龚平,阚建全.美拉德反应产物性质的研究进展[J].食品与发酵工业, 2009, 35(4): 141-146.
[19] Matiacevich S.B., Santagapita P.R., Maríadel Pilar Buera. The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems [J]. Food Chemistry, 2010, 118: 103-108.
[20] Rufián Henares J.A., Morales F.J. Microtiter plate-based assay for screening anti- microbial activity of melanoidins against E.coli and S.aureus [J]. Food Chemistry, 2008, 111: 1069-1074.
[21] Ames J. M., Wynne A., Hofmann A., Plos S., Gibson G. R. The effect of a model melanoidin mixture on faecal bacterial populations in vitro [J]. British Journal of Nutrition, 1999, 82(6), 489-495.
[22] Gniechwitz D., Reichardt N., Meiss E., et al. Characterization and fermentability of an ethanol soluble high molecular weight coffee fraction [J]. Journal of Agricultural and Food Chemistry, 2008, 56(14), 5960-5969.
[23] Tuohy K. M., Hinton D. J. S., Davies S. J., et al. Metabolism of Maillard reaction products by the human gut microbiota - implications for health [J]. Molecular Nutrition and Food Research, 2006, 50(9): 847-857.
[24] Amarowicz R. Antioxidant activity of Maillard reaction products. European Journal of Lipid Science and Technology, 2009, 111(2): 109-111.
[25] Iing H., Kitts D. D. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells [J]. Food and chemical toxicology, 2004, 42(11), 1833-1844.
[26] Sophie Brun Mérime, Catherine Billaud, Loic Louarme, et al. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition [J]. Food Chemistry, 2004, 84: 235–241
[27] Mastrocola D, Munari M. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage [J]. Journal of Agricultural and Food Chemistry, 2000, 48:3555–3559.
[28] Chen X. M., Kitts D. D. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems [J]. Annals of the New York Academy of Sciences, 2008, 1126: 220-224.
[29] Benjakul S., Lertittikul W., Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system [J]. Food chemistry, 2005, 93: 189-196.
[30] Morales F.J., Jiménez Pérez S. Peroxyl radical scavenging activity of melanoidins in aqueous systems [J]. Eur. Food Res. Technol., 2004, 218: 515–520.
[31] Delgado Andrade C, Rufián-Henares J A, Morales F. J. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods [J]. Journal of Agricultural and Food Chemistry, 2005, 53:7832–7836.
[32] Rufián Henares, J. A., Morales, F. J. Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins. Journal of Agricultural and Food Chemistry, 2007, 55(4): 1480-1485.
[33] Rufián Henares J. A., Morales F. J. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities [J]. Food Research International, 2007, 40: 995–1002.
[34] Morales F. J., Fernandez-Fraguas C, Jiménez-Pérez S. Iron binding ability of melanoidins from food and model systems [J]. Food Chemistry, 2005, 90:821–827.
[35] Gomyo T., Horikoshi M. On the interaction of melanoidin with metallic ions [J]. Agric. Biol. Chem., 1976, 40: 33–40.
[36] Rurián Henares J.A., Morales F. J. Antimicrobial activity of nelanoidins against Escherichia coli is mediated by a membrane-damage mechanism [J]. Journal of Agricultural and Food Chemistry, 2008, 56:2357–2362.
[37] Rufián Henares, J. A., Dela Cueva, S. P. Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties [J]. Journal of Agricultural and Food Chemistry, 2009, 57(2): 432-438.
[38] O’Brien J., Momissey P. A. Metal ion complexation by products of the Maillard reaction [J]. Food Chemistry, 1997, 58(l-2): 17-21.
[39] Einarsson H., Snigg B. G., Eriksson C. Inhibition of bacterial growth by Maillard reaction products [J]. Journal of Agricultural and Food Chemistry, 1983, 31: 1043–1047.
[40] Lanciotti R., Anese M., Sinigaglia M., et al. Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus [J]. Lebensm. Wiss Technol, 1999, 32: 223–230.
[41] Mattila T., Sandholm M. Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms [J]. Int. J. Food Microbiol., 1989, 8:165–174.
[42]谷风林.酪蛋白美拉德反应产物的制备、性质及在烟草中的应用研究[D].无锡:江南大学, 2010, 6
[43] Gibson G. R., Roberfroid M. B. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics [J]. The Journal of Nutrition, 1995, 125: 1401–1412.
[44] Gibson G. R., Roberfroid M. B. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics [J]. Nutrition research reviews, 2004, 17(2): 259-275.
[45] Borrelli R. C., Fogliano V. Bread crust melanoidins as potential prebiotic ingredients [J]. Mol. Nutr. Food Res., 2005, 49: 673-678.
[46] Dell' Aquila C., Ames J. M., Gibson G. R., et al. Fermentation of heated gluten systems by gut microflora [J]. European food research and technology, 2003, 217(5): 382-386.
[47] Gniechwitz D., Reichardt N., Blaut M., et al. Dietary fiber from coffee beverage: degradation by human fecal microbiota [J]. Journal of agricultural and food chemistry, 2007, 55(17): 6989-6996.
[48] Reichardt, N., Gniechwitz, D., Steinhart, H., et al. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota [J]. Molecular Nutrition and Food Research, 2009, 53(2): 287-299.
[49] Tsai P.J., Yu TY., Chen SH., et al. Interactive role of color and antioxidant capacity in caramels [J]. Food Research International, 2009, 42(3): 380-386.
[50] Benjakul S. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince [J]. Food Chemistry, 2005, 90(1-2): 231-239.
[51] Lee G. C., Lee C. Y. Inhibitory effect of caramelisation products on enzymic browning [J]. Food Chemistry, 1997, 60(2): 231-235.
[52] Coppa G.V., Zampini L., Galeazzi T., et al. Prebiotics in human milk: a review [J]. Digestive and Liver Disease, 2006, 38: S291-S294.
[53] Qian F, An LJ, He XY, et al. Antibacterial activity of xantho-oligosaccharide cleaved from xanthan against phytopathogenic Xanthomonas campestris pv. Campestris. Process Biochemistry, 2006, 41: 1582-1588.
[54] Delattre C., Michaud P., Lion J.M., et al. Production of glucuronan oligosaccharides using a new glucuronan lyase activity from a Trichoderma sp. Strain [J]. Journal of Biotechnology, 2005, 118: 448-457.
[55] Mussatto S.I., Mancilha I.M. Non-digestible oligosaccharides: A review [J]. Carbohydrate Polymers, 2007, 68: 587-597.
[56] Schweizer F, Hindsgau O. Current Opinion in Chemical Biology [J], 1999, 3: 291
[57] Nico1aou K.C, Watanabe N, Li J, et al. Angew. Chem. Int. Ed., 1998, 37: 1559
[58] Yamashita K., Kawai K., Itakura M. Effects of fructo-oligosaccharides on blood glucose and serum lipids in diabetic subjects [J]. Nutrition Research, 1984, 4(6): 961-966.
[59] Mitsuoka T., Hidaka H., Eida T. Effect of fructo-oligosaccharides on intestinal microflora [J]. Food Nahrung, 1987, 31(5-6): 427-436.
[60] Donalson L., Kim W., Chalova V., et al. In vitro fermentation response of laying hen cecal bacteria to combinations of fructooligosaccharide prebiotics with alfalfa or a layer ration [J]. Poultry science, 2008, 87(7): 1263-1275.
[61]杨正梅,卜友泉,何瑞国.低聚果糖的生物学效应及其安全性研究进展[J].生命科学研究, 2004, 8(4): 122-126.
[62]陈晋安,刘蓉,郑忠辉,苏文金.菊芋低聚果糖促进双歧杆菌生长的研究[J].厦门大学学报(自然科学版), 2001, 40(4): 968-972.
[63] Bornet F. R. J., Meflah K., Menanteau J., et al. Enhancement of gut immune functions by short-chain fructooligosaccharides and reduction of colon cancer risk [J]. Journal of Intestinal Microbiology, 2002, 16(1): 55-63.
[64]杭锋,伍剑锋,王荫榆,等.低聚果糖调节人体肠道菌群功能的研究[J].乳业科学与技术, 2010, 3: 108-112.
[65]朱志怀,李永民,王志园.低聚果糖对钙元素吸收的作用研究[J].中国乳品工业, 2008, 36(8): 63-64.
[66] Mineo H., Hara H., Kikuchi H., et al. Various indigestible saccharides enhance net calcium transport from the epithelium of the small and large intestine of rats in vitro [J]. The Journal of nutrition, 2001, 131(12): 3243-3246.
[67] Roberfroid M. B., Van Loo J. A. E., Gibson G. R. The bifidogenic nature of chicory inulin and its hydrolysis products [J]. The Journal of nutrition, 1998, 128(1): 11-19.
[68]米远宏,邓梁华,黄扩宇.高纯度低聚果糖制备研究进展[J].广西轻工业, 2007, 2: 25-26.
[69] Hidaka H., Hirayama M., Yamada K. Review Article: fructooligosaccharides enzymatic preparation and biofunctions [J]. J. carbohydrate Chemistry, 1991, 10: 509-522.
[70]王静,金征宇,江波,等. Aspergillus ficuum菊粉酶的分离纯化及其酶解菊粉制备低聚果糖[J].食品与生物技术学报, 2006, 25(1): 5-10.
[71]吕丽华.低聚果糖的生产与应用[J].中国甜菜糖业, 2002, 1: 22-23.
[72] L'Homme C., Puigserver A., Biagini A. Effect of food-processing on the degradation of fructooligosaccharides in fruit [J]. Food Chemistry, 2003, 82(4): 533-537.
[73] L'Homme C., Arbelot M., Puigserver A., et al. Kinetics of hydrolysis of fructooligosaccharides in mineral-buffered aqueous solutions: influence of pH and temperature [J]. Journal of agricultural and food chemistry, 2003, 51(1): 224-228.
[74]魏远安等.蔗果低聚糖研究和生产应用[J].食品与发酵工业, 2000, 26(1): 48-54.
[75] Manley Harris M. Anhydro sugars and oligosaccharides of sucrose from the thermolysis [J]. Carbohydrate Research, 1994, 254: 195-202.
[76]赵征,汪建明,翟金霞.蔗糖热聚合生成低聚果糖[J].无锡轻工大学学报, 1999, 18(5): 98-101.
[77]翁桂华,马玉红,张涛,等.应用膜技术制备高纯度低聚果糖[J].食品工业科技, 2010, 1: 224-227.
[78]冯文亮,王静,贾晓江.纳滤技术生产高纯度低聚果糖的研究[J].乳业科学与技术, 2003, 3: 102-105.
[79] ReiffováK., NemcováR. Thin-layer chromatography analysis of fructooligosaccharides in biological samples [J]. Journal of chromatography. A, 2006, 1110(1-2), 214-221.
[80]张媛媛,聂少平,万成,等.高效液相色谱-蒸发光散射检测法同时测定单糖、双糖及低聚果糖[J].食品科学, 2009, 30(18): 237-239.
[81]程涛,生庆海,刘晓铭.高效液相色谱法测定乳制品中的低聚果糖的含量[J].中国乳品工业, 1999, 27(5): 26-27.
[82]林赛君,肖海龙,郭柏坤. HPLC-ELSD法测定乳粉及米粉中功能性低聚果糖[J].中国卫生检验杂志, 2009, 19(11): 2549-2550.
[83] Bruggink C., Maurer R., Herrmann H., et al. Analysis of carbohydrates by anion exchange chromatography and mass spectrometry [J]. Chromatography A, 2005, 1085 (1): 104-109.
[84] Takamitsu Chaka, Hideto Akimi, Akih Iro Shibata, et al. Detection of alginate oligosaccharides from mollusks [J]. Biosci Biotechnol Biochem, 2006, 70(11) : 2793-2796.
[85] Kamoda S., Ishikawa R., Kakeh I.K. Capillary electrophoresis with laser-induced fluorescence detection for detailed studies on N-linked oligosaccharide profile of therapeutic recombinant monoclonal antibodies [J]. Chromatogr. A, 2006, 1133 (122): 332-339.
[86] Liu Y., Urgaonkar S., Verkade J.G., et al. Separation and characterization of underivatized oligosaccharides using liquid chromatography and liquid chromatography electrosp ray ionization mass spectrometry [J]. Chromatogr. A, 2005, 1079(122): 146-152.
[87] Kakita H., Kamishima H., Komiya K., et al. Simultaneous analysis of monosaccharides and oligosaccharides by high performance liquid chromatography with postcolumn fluorescence derivatization [J]. Chromatogr. A, 2002, 961 (1): 77-82.
[88] Barroso B., Dijkstra R., Geerts M., et al. Online high perform ance liquid chromatography/mass spectrometric characterization of native oligosaccharides from glycop roteins [J]. Rapid Communications Mass Spectrometry, 2002, 16(13): 1320-1327.
[89] Ramaiah N. A., Agarwal S. K. D., Agarwal J. K. P. Charmatographic studies on the kinetics of the production of caramel [J]. Proceedings Mathematical Sciences, 1957, 45(2): 97-104.
[90] Richards, G. N., Mont M. Process for produing caramel having a high content of frucose oligosaccharides and caramel product produced thereby [P]. United States Patent, US005318794A, 1994, Jun.7.
[91] Pons I., Garrault C., Jaubert J.N., et al. Analysis of aromatic caramel [J]. Food Chemistry, 1991, 39(3): 311-320.
[92] Manley Harris M., Richards G. N. Anhydro sugars and oligosaccharides of sucrose from the thermolysis [J]. Carbohydrate Research, 1994, 254: 195-202.
[93] Campbell L., Raikos V. Euston S. R. et al. Modification of functional properties of egg-white proteins [J]. Nahrung-Food, 2003, 47(6): 369-376.
[94] Gabert V.M. The effect of oligosaccharides and lactitol on the ileal digestibilities of amino acids. Monosaccharides and bacterial populations and metabolites in the small intestine of weanling pigs [J]. Canadian J. Anim.Sci., 1994, 74: 99-107.
[95] Orban J.I., Patterson J.A., Adeola O., et al. Growth performance and intesinal microbial populations of growing pigs fed containing sucrose thermal oligosaccharide caramel [J]. J. Anim. Sci. 1997, 75: 170-175.
[96] Orban J.I, Patterson J.A., Sutton A.L.,et al. Effect of sucrose thermal oligosaccharide caramel, dietary vitamin-mineral level, and brooding temperature on growth and intestinal bacterial population of broiler chickens [J]. Poult. Sci., 1997, 76: 482-490.
[97] Al-Rawashdeh O.F., Gumaa, A.Y., Orban, J.I.et al. Effects of dietary sucrose thermal oligosaccharide caramel on hematological parameters, fibronectin, selected serumbiochemical constituents and hormones, and cecal bacterial counts of white pekin ducks [J]. Acta veterinaria, 2000, 50(5-6): 307-320.
[98] Manley Harris M., Richards G. N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[99] Manley Harris M., Richards G. N. Formation of trisaccharides (kestoses) by pyrolysis of sucrose [J]. Carbohydrate Research, 1991, 219, 101-113.
[100] Quintas M., Guimar?es C., Baylina J., et al. Multiresponse modelling of the caramelisation reaction [J]. Innovative Food Science and Emerging Technologies, 2007, 8(2): 306-315.
[101] De Vleeschouwer K., Vander Plancken I., Van Loey A., et al. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part I: Effect of the type of sugar [J]. Food Chemistry, 2009, 114(1): 116-126.
[102] De Vleeschouwer K., Vander Plancken I., Van Loey A., et al. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part II: Competitive reactions [J]. Food Chemistry, 2009, 114(2): 535-546.
[103] Martins S., Marcelis A.T.M., Van Boekel M. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part I - Reaction mechanism [J]. Carbohydrate Research, 2003, 338(16): 1651-1663.
[104] Martins S., Van Boekel M. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part II - Kinetic analysis [J]. Carbohydrate Research, 2003, 338(16): 1665-1678.
[105] Defaye J., Fernández J.M.G. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: C1-C4.
[106] Simkovic I., Surina I., Vrican M. Primary reactions of sucrose thermal degradation [J]. Journal of Analytical and Applied Pyrolysis, 2003, 70(2): 493-504.
[1] Bollmann. Future directions for the sugar industry [J]. International Sugar Journal, 1965, 67(797): 143-146.
[2] Christian T.J., Manley Harris M., Parker R.J. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48: 1823–1837.
[3] Geoffrey N.R. Production of caramel having a high content of fructose oligosaccharides and caramel product [P]. U.S.Patent, 1994, 5318794.
[4] Manley Harris M., Richards G.N. Formation of trisaccharides (kestoses) by pyrolysis of sucrose [J]. Carbohydrate Research, 1991, 219: 101-113.
[5] Defaye J., Garcia Femfindez J.M. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: 1-4.
[6] Wayne M., Richards G.N. Effect of traces of acids on reaction of sucrose in dimethyl [J]. Carbohydrate Research, 1982, 108: 13-22.
[7] Kato A. Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates [J]. Food Science and Technology Research, 2002, 8(3): 193-199.
[8] Kato A, Shimokawa K, Kobayashi K. Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation [J]. Journal of Agriculture and Food Chemistry, 1991, 39 (6): 1053–1056.
[9] Martins S.I.F.S., Jongen W.M.F, Van Boekel M.A.J.S. A review of Maillard reaction in food and implications to kinetic modeling [J]. Trends in Food Science and Technology, 2001, 11: 364-373.
[10] Benjakul S., Lertittikul W., Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system [J].Food Chemistry, 2005, 93: 189-196.
[11] Khadilkar B.M. Bendale P.M. Microwave enhanced synthesis of epoxy propoxy phenols [J]. Synth Commun, 1997, 27(12): 2051-2056
[12] Tamaoka T., Itoh N., Hayashi R.High pressue effect on Maillard Reaction [J]. Agricultural and Biological Chemistry, 1991, 55(8): 2071-2074
[13]曾新安,陈勇,高文宏编.脉冲电场非热灭菌技术[M].北京:中国轻工业出版社, 2005.
[14] Manley Harris M., Richards G.N. Anhydro sugars and oligosaccharides from the thermolysis of sucrose [J]. Carbohydrate Research, 1994, 254: 195-202.
[15] Manley Harris M., Richards G.N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[16] Dubois M., Gilles K.A., Hamilton J.K.et al. Colorimetric method for determination of sugars and related substances [J]. Anal.Chem, 1956, 28(3): 350–356.
[17] Wittayachai L., Soottawat B., Munehiko T. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by Ph [J]. Food Chemistry, 2007, 100(2): 669-677.
[18]张驰松.焦糖色素实验室制备工艺研究[J].四川食品与发酵, 2006, 42(5): 45-49.
[19]李国基,耿予欢,于淑娟.利用糖蜜生产焦糖色素的研究[J].甘蔗糖业, 2005, (5): 38-41, 49.
[20]高崇,王树清,朱石生.由复合氨基化合物合成高色率焦糖色素的工艺研究[J].精细化工, 2004, 21(10): 753-755, 777.
[21] Brands C.M.J.,Van Boekel M.A. Kinetic modeling of reactions in heated monosaccharide–casein systems [J]. Journal of Agriculture and Food Chemistry, 2003, 50: 6725–6739.
[22] Liu S.C., Yang D.J., Jin S.Y., et al. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems [J]. Food Chemistry, 2008, 108: 533–541.
[23] Christian T.J. Manley Harris M., Parker B.A. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48:1823–1837.
[24] Tsai P. J., Wu S. C., Cheng Y. K. Role of polyphenols in antioxidant capacity of napiergrass from different growing seasons [J]. Food Chemistry, 2008, 106: 27–32.
[25] Tsai P. J., Yu T. Yu., Chen S. H., et al. Interactive role of color and antioxidant capacity in caramels [J]. Food Research International, 2009, 42(3): 380-386
[26] Fan W.L., Shen H.Y., Xu Y. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry [J]. Journal of the Science of Food and Agriculture, 2011, 91(7):1187–1198.
[27]袁志发,周静芋.试验设计与分析[M].北京:高等教育出版社, 2000, 8.
[1] Defaye J., Garcia Femfindez J.M. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: 1-4.
[2] Manley Harris M., Richards G.N. Thermolysis of sucrose for food products: a sucrose caramel designed to maximize fructose oligosaccharides for beneficial moderation of intestinal bacteria [J]. Zuckerindustrie, 1994, 119: 924–928
[3] Manley Harris M., Richards G.N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[4] Manley Harris M., Richards G.N. Anhydro sugars and oligosaccharides from the thermolysis of sucrose [J]. Carbohydrate Research, 1994, 254: 195-202.
[5] Manley Harris M., Richards G.N. Stereoselective thermal transfer of fructose from sucrose to cyclodextrins [J]. Carbohydrate Research, 1995, 268: 209-217.
[6] Manley Harris M., Richards G.N. Formation of trisaccharides (kestoses) by pyrolysis of sucrose [J]. Carbohydrate Research, 1991, 219: 101-113.
[7] Christian T.J., Manley Harris M., Field R.J., et al. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48: 1823–1837.
[8] Richards G.N., Manley Harris. Preparation of trisaccharides and polymers by pyrolysis of amorphous sucrose [P]. U.S.Paten, 1993, 5206355
[9] Richards G.N. Production of caramel having a high content of fructose oligosaccharides and caramel product thereby [P]. U.S.Paten, 1994, 5318794.
[10]徐桂云,崔庆荣.甲壳低聚糖清除轻自由基性能的研究[J].山东轻工业学院学报, 2001, 15(2): 39-41, 68.
[11] Kim C.H, Choi J.W, Heung, et al. Synthesis of chitosan derivatives with quaternary ammonium salt and their antibacterial activity [J]. Polymer Bulletin, 1997, 38(4): 387-393.
[12]薛长湖,徐强,赵雪.琼胶低聚糖清除自由基的活性[J].水产学报, 2003, 27(3): 283-288.
[13]袁小平,王静,姚惠源.小麦麸皮阿魏酰低聚糖对红细胞氧化性溶血抑制作用的研究[J].中国粮油学报, 2005, 20(1): 13-16.
[14] Yen G.C., Lii J.D. Influence of the reaction on the antimutagenic effect of Maillard reaction products derived from xylose and lysine [J]. Journal of Agricultural and Food Chemistry, 1992, 40: 1034-1037.
[15] Yen G.C., Chau C.F., Lii J.D. Isolation and characterization of the most antimuagenic Maillard reaction products derived from xylose and lysine [J]. Journal of Agricultural and Food Chemistry, 1993, 41(5): 771-776.
[16] Wittayachai L., Soottawat B., Munehiko T. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH [J]. Food Chemistry, 2007, 100(2): 669-677.
[17] Liu S.C.,Yang D.J.,Jin S.Y.,et al. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems [J]. Food Chemistry, 2008, 108: 533-541
[18] Yamaguchi N., Koyama Y., Fujimaki M. Fractionation and antioxidative activity of browning reaction products between D-xylose and glycine [J]. Prog. Food Nutr Sci, 1981, 5: 429-439.
[19] Yoshimura Y., Iijima T., Watanabe T., et al. Antioxidative effect of Maillard reaction products using glucose-glycine model system [J]. Journal of Agricultural and Food Chemistry, 1997, 45: 4106-4109.
[20] Lingnert H., Vallentin K., Eriksson C.E. Measurement of Anti-oxidative in model system [J]. Food Porcess, 1979, 3: 87-103.
[21] Pitor Tomasik. The thermal decomposition of carbohydrates part one the decomposition of momo, di and oligosaccharides [J]. Advances in carbohydrate chemistry and biochemistry, 1989, 47: 203-278.
[22] Michalska A. A. B., Miryam Z., Henrykdel C., Maria D. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread [J]. Journal of Cereal Science, 2008, 48(1): 123-132.
[23] Kim J.S.,Lee Y. S. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction [J]. Amino acids, 2009, 36(3): 465-474.
[1] Fennema O.R. Food Chemistry [M]. New York: Marcel Dekker, 1985, 98.
[2]刘树兴,李宏梁,黄俊榕.食品添加剂[M].北京:中国石化出版社, 2003, 4.
[3]陈正行,狄济乐.食品添加剂新产品与新技术[M].江苏:江苏科学技术出版社, 2002, 8.
[4]李龙,叶立扬.马铃薯制备焦糖色素生产工艺研究及产品质量分析[J].食品科学, 2002 (8): 93～95.
[5]阚振荣,王彦芳.焦糖抗菌作用的研究[J].食品与发酵工业, 1997 , 23 (5): 43-46.
[6]寿泉洪.浅议焦糖在黄酒中的作用[J].酿酒, 2003, (1): 68-69.
[7] Umerie S. C. Caramel production from saps of African oil palm (Elaeis guineensis) and winepalm (Raphia hookeri) trees [J]. Bioresource Technology, 2000, 75: 167-169.
[8]游汉生.超滤法高色率焦糖制造的初步研究[J].淀粉与淀粉酶, 2001, (1): 20-21.
[9] Myong Soo Chung R. Physical and Chemical Properties of Caramel Systems [J]. Lebensm. Wiss. u. Technol , 1999 (32): 162-166.
[10] Houben G.F., Penninks A.H. Immunotoxicity of the colour additive caramel colour III [J]. Toxicology, 1994 , 91: 289-302.
[11]中国人民共和国国家标准. GB8817 - 2001.北京:中国标准出版社, 2001.
[12]王爱勤,李洪启.不同来源甲壳素和壳聚糖的吸湿性与保湿性[J].日用化学工业, 1999, 5: 22-24.
[13]邵健,姚成.低聚氨基葡萄糖的吸湿、保湿和抑菌性质[J].中国海洋药物, 2000, 19(4): 25-27.
[14]李咏梅,宁正祥.羧甲基低聚果糖的吸湿保湿和抗氧化性质研究[J].现代食品科技, 2008, 24(11): 1121-1123, 1127.
[15] Bollmann. Future directions for the sugar industry [J]. International Sugar Journal, 1965, 67(797): 143-146.
[16] ChristianT.J., Manley Harris M., Parker R.J. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48: 1823–1837.
[17] Geoffrey N.R. Production of caramel having a high content of fructose oligosaccharides and caramel product [P]. U.S.Patent, 1994, 5318794.
[18]陈凌云,杜予民.羧甲基壳聚糖的取代度及保湿性[J].应用化学, 2001, (1): 5-8.
[19] Liu Y.T., Bhandari B., Zhou W.B. Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC) [J]. Journal of Food Engineering, 2007, 81: 599–610.
[20] Wittayachai L., Soottawat B., Munehiko T. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH [J]. Food Chemistry, 2007, 100(2): 669-677.
[21]杨红兵,王进卿,张先进,等.焦糖色素的色率与红色指数的关系及应用[J].中国酿造, 2002 , 2:40-42.
[22]侯振建,岳春,王可.焦糖色素色率测定新方法研究[J].食品科学, 2002, 23 (11): 112-115.
[23]谢长兴.焦糖色素的耐盐性及检测方法[J].中国调味品, 2004, (4): 33-36, 44.
[24] Harwalkar V.R., Ma C.Y. Thermal analysis of foods [M]. Elsevier Applied Science, Landon, 1999.
[25] Purevsuren B. Davaajav Y. Thermal analysis of casein [J]. J. Therm. Anal. Cal., 2001, 65(1): 147-152.
[26] Wungtanagron R., Schmidt S.J. Thermodynamic properties and kinetics of the physical ageing of amorphous glucose, fructose, and their mixture [J]. J. Therm. Anal. Cal., 2001, 65(1): 9-35.
[27] Boye J.I., Ma C.Y., Harwalkar V.R. Thermal denaturation and coagulation of proteins. In Damadarm S. and Paraf A. et al. Food protein and their applications [M]. Marcel Dekker Inc., New York, 1997.
[28]潘亚妮.羧甲基低聚异麦芽糖制备及生理活性研究[D].陕西:西北大学硕士学位论文, 2004, 6.
[29]张龙.甲壳低聚糖干燥工艺及质量检测的研究[D].无锡:江南大学硕士学位论文, 2004, 6.
[30]郭尧君.分光光度技术及其在生物化学中的应[M].北京:科学出版社, 1987, 9.
[31]秦祖赠,龙明贵.焦糖色素的色率及红色指数与pH值关系的研究[J].中国调味品, 2003, (1): 27-29.
[32]胡慰望,谢笔钧.食品化学[M].北京:科学出版社, 1992, 1.
[33]张力田.碳水化合物化学[M].北京:中国轻工业出版社, 1988, 10.
[1] Ahmedna M. Potential of agricultural by-product-based act ivated carbons fo ruse in raw sugar decoloration [J]. Journal of Science and food agriculture, 1997, 75(1): 117-124.
[2]王国华,刘志祥.湿303糖用活性炭效果考察[J].淀粉和淀粉糖, 1995, (3) : 33-37.
[3] Kuba Y, Kashiwagi Y, Okada G, et a1. Production of cel1ooligosaccharides by enzymatic hydrolysis in the presence of activated carbon [J]. Enzyme and Microbial Technology, 1990, 12(1): 72-75 .
[4] Zhang Y. H.P, Lynd L.R. Cellodextrin preparation by mixed-acid hydrolysis and chromatographic separation [J]. Analytical Biochemistry, 2003, 322: 225-232.
[5] Akpinar O., Mcgorrin R.J., Penner M.H. Cellulose-based chromatography for cello- oligosaccharide production [J]. Journal of Agricultural and Food Chemistry, 2004, 52(12): 4144-4148
[6] Saulnier L., Vigouroux J., Thibault J. F. Isolation and partial characterization of feruloylated o1igosaccharides frommaize bran [J]. Carbohydrate Research, 1995, 272: 241-253.
[7] Watanabe T. Development of physiological functions of celloo1igosaccharides [J]. Cellulose Communication, 1998, 5: 91-97.
[8] Miller G. L., Dean J., Blum R. A study of methods for preparing oligosaccharides from cellulose [J]. Archives of Biochemistry and Biophysics, 1960, 91: 21-26.
[9]董惠茹.薄层色谱法在定量分析中的应用(理化检验—化学分册) [M]. 2002, 38(5): 265-270.
[10] Baker S.A., Lozano J.E. The preparation and separation of oligosaccharides from enzymatic hydrolyzates of chitosan [J]. J. Chem.Soc., 1985, 8: 221-225.
[11] Sei Ichi A. Preparation of N-acetylchitooligosaccharidss from lysozymic hydrolysates of partially N-acetylated chitosans [J]. Carbohydrate Research, 1994, 265: 323-328.
[12]吴拥军.魔芋葡萄甘露低聚糖的提取及其产物对耐氧双歧杆菌的促生长作用[J].食品科学, 2002 , 23(6): 41-43.
[13] Mellis S.T., Siebert K.J. Analyrsis of chitooligosaccharides an reduced chito- oligoxaccharides by hish pirforman ce liquid chromatography [J]. J. Chrograp. A, 1982, l19: 407-410.
[14] Blumberg K., Churms S. C., Merrifield E. H. A study of a fragment of partially N-deaeetylated chitin produced by lysozyme degradarion [J]. J. Chrograp. A, 1982, 19: 411-415.
[15] Hicks K.B., Methods in enzymology (Ed.by Willis A Wood and Scott T.KeUogy) [M]. 1991, 161, 410-416.
[16] Minoru Y., Gen J. Purification and mode of action of a chiton of a chifoxanase from pemicillium islan dicam [J]. Appl. Microbiol., 1988, 34: 255-270.
[17] Horouitz S.T., Hsu J.C., Heaherbell D.A. Purification and characrerization of ooligosaccharides from lysozymic hydrolysates of chitosans [J]. J. Am.Chem.Soc., 1957, 79: 5046-5051.
[18]甘宾宾.高效液相色谱法测定帕拉金糖[J].广西化工, 2001, 30(3): 40-41.
[19]林艳.高效液相色谱法测定啤酒发酵液和麦汁中的糖类和乙醇[J].山东化工, 1998, 5: 60-61.
[20] Bhat T. Separation of fructose from carbohydrate mixtures part I- non-chromatographic methods [J]. Indian sugar, 1993 (7): 463-468.
[21] Bhat T. Separation of fructose from carbohydrate mixtures part II- non-chromatographic methods [J]. Indian sugar, 1993 (8) : 615-620.
[22] Bhat T. Ion - exchange process of commercial separation of fructose [J]. Indian sugar, 1994 (8): 627-637.
[23] John M., Schmidt J., Wandrey C., et al. Gel chromatography of oligosaccharides up to DP 60 [J]. Journal of Chromatography, 1978, 247: 281-288.
[24] Ohtakara A., Hooni J. Pufication and some properties of chitinase from Yam [J]. Dioscorea opposita thumbid, 1982, l19: 453-458.
[25]张惟杰.糖复合物生化研究技术[M].杭州:浙江大学出版社, 1998, 2.
[26] Zhang Y. H. P., Lynd L.R. Toward an aggregated understanding of enzymatic hydrolysis of cellulose: Noncomplexed cellulase systems [J]. Biotechnology and Bioengineering, 2004, 88(7): 797–824.
[27] Aronson Huebner, Michael R. Ladisch, George T. Tsao. Preparation of cellodextrins: An engineering approach [J]. Biotechnology and Bioengineering, 1978, 20(10): 1669-1677.
[28] Gunnar G., Peter L., Torgny L., et al. Isolation and structural analysis of three new disialylated oligosaccharides from human milk [J]. Arch. Biochem. Biophys, 1990, 278 (2): 297-311.
[1] Ponder G.R., Richards G.N. Polysaccharides from thermal polymerization of glucosides [J]. Carbohydrate Research, 1990, 208: 93-104.
[2] Wayne M., Richards G.N. Effect of traces of acids on reaction of sucrose in dimethyl [J]. Carbohydrate Research, 1982, 108: 13-22.
[3] Defaye J., Garcia Femfindez J.M. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: 1-4.
[4] Simkovic I., Surina I., Vrican M. Primary reactions of sucrose thermal degradation [J]. Journal of Analytical and Applied Pyrolysis, 2003, 70(2): 493-504.
[5] Manley Harris M., Richards G.N. Anhydro sugars and oligosaccharides from the thermolysis of sucrose [J]. Carbohydrate Research, 1994, 254: 195-202.
[6] Manley Harris M., Richards G.N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[7] Anthony B.B, Philip J.H, et al. A simple and rapid preparation of alditol acetates for monosaccharide analysis [J]. Carbohydrate Research, 1983, 113: 291-299.
[8] Cliffe A. J., Marks J. D., Mulholland J. Isolation and characterisation of non-volatile flavours from cheese, determined by reverse-phase high-performance liquid chromatography [J]. International Dairy, 1993, 3: 379–387.
[9] Anthony B.B, Philip J.H. A simple and rapid preparation of alditol acetates for monosaccharide analysis [J]. Carbohydrate Research, 1983, 113: 291-299.
[10] Ruiz Matute A.I., Hernández Hernández O., Rodríguez Sánchez S., et al. Derivatization of carbohydrates for GC and GC-MS analyses [J]. Journal of Chromatography B, 2011, 879: 1226-1240.
[11] Garca Rey R.M., Garca Garrido J.A., Quiles Zafra R., et al. Characterization of defective textures in dry-cured ham by compositional and HPLC analysis of soluble substances of low-molecular weight [J]. Food Chemistry, 2004, 85: 617-622.
[12] Chen M., Zhu X.Q., Li Z.M., et al. Application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) in preparation of chitosan oligosaccharides (COS) with degree of polymerization (DP) 5-12 containing well-distributed acetyl groups [J]. International Journal of Mass Spectrometry, 2010, 290: 94-99.
[13] Regnier F. E., Gooding K. M. High performance liquid chromatography of proteins [J]. Analytical Biochemistry, 1980, 103: 1-25.
[14] Champion H. M., Stanley D. W. HPLC separation of bitter peptides from Cheddar cheese [J]. Canadian Institute of Food Science and Technology, 1982, 15: 283–288.
[15] Holme H.K., Foros H., Pettersen H., et al. Thermal depolymerization of chitosan chloride [J]. Carbohydrate Polymer, 2001, 46: 287–294.
[16]李建文,王竹,杨月欣.高效阴离子交换色谱-脉冲安培法测定蔬菜及食品中的蔗果三糖和蔗果四糖[J].卫生研究, 2008, 37(3): 359-361.
[17] Muraki E., Yaku F., Kojima H. Preparation and crystallization of d-glucosamine oligosaccharides with dp 6-8 [J]. Carbohydrate Research. 1993, 239: 227-237.
[18] Harvey D.J. Matrix-assisted laser desorption/ionization mass spectrometry of carbohydrates and glycoconjugates [J]. Int. J. Mass spectrom., 2003, 226: 1–35.
[19] Anastyuk S.D., Shevchenko N.M., Nazarenko E.L., et al. Structural analysis of a fucoidan from the brown alga Fucus evanescens by MALDI-TOF and tandem ESI mass spectrometry [J]. Carbohydrate Research., 2009, 344: 779-787.
[20] Frank D.M., HodgeJ.E. Amadori compounds: vacuum thermolysis of 1-deoxy-1-prolino-D-fructose [J]. Carbohydrate Research, 1976, 51: 9-21.
[21] Coleman J. W., Chnng H.L. Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids with glucose and rhamnose [J]. Journal of Analytical and Apphed Pyrolysis, 2002, 63: 349-366.
[22] Coleman W.M., Chnng H.L. Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids and glucose [J]. Journal of Analytical and Applied Pyrolysis, 2002, 62: 215-223.
[23] Kikuchi H, Natura T., Inoue M., et al. Physical,Chemical and Physiological Properties of difructose anhydride III produced from inulin by enzymatic reaction [J]. J. Appl. Glycosci. 2004, 51: 291-296.
[24] Piotr Tomasik. The thermal decomposition of carbohydrates. Part 2. the decomposition of starch [J]. Advances in carbohydrate chemistry and biochemistry, 1989, (47): 279-343.
[25] Jacques Defaye. The behaviour of fructose and inulin towards anhydrous hydrogen fluoride [J]. Carbohydrate Reseurch, 1986, (152): 89-98.
[26] Elenasua R.P., Enrique M.R., Serge P., et al. Di-D-fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of D-Fructose: Chemical Analyses [J]. J. Agric. Food Chem, 2010, 58: 1777–1787.
[27] Piotr Tomasik. The thermal decomposition of carbohydrates. Part 1.the decomposition of mono-, di-, and oligo-saccharides [J]. Advances in carbohydrate chemistry and biochemistry, 1989, (47): 203-278.
[28] Ratsimba V., Ferna′ndez J.M.G., Defaye J.et al. Qualitative and quantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquidchromatography–mass spectrometry Di-D-fructose dianhydrides as tracers of caramel uthenticity [J]. Journal of Chromatography A, 1999, (844): 283-293.
[1]李丹丹.牛蒡菊糖的制备、对双歧杆菌的增殖及应用研究[D].无锡:江南大学博士论文, 2008, 9.
[2] Ziemer C. J., Gibson, G. R. An Overview of Probiotics, Prebiotics and Synbiotics in the Functional Food Concept: Perspectives and Future Strategies [J]. International Dairy Journal, 1998, 8: 473-479.
[3] Olano-martin E., Mountzouris K. C., Gibson G. R., et al. In vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria [J]. British Journal of Nutrition, 2000, 44: 247-255.
[4] Huebner J., Wehling R., Parkhurst a., et al. Effect of processing conditions on the prebiotic activity of commercial prebiotics [J]. International Dairy Journal, 2007, 18: 287-293.
[5] Wang Y. Prebiotics: Present and future in food science and technology [J]. Food Research International, 2009, 42(1): 8-12.
[6] Gibson G., Wang, X. Regulatory effects of bifidobacteria on the growth of other colonic bacteria [J]. Journal of Applied Microbiology, 1994, 77(4): 412-420.
[7] Solis Pereyra, B., and Lemonnier, D. Induction of human cytokines by bacteria used in dairy foods [J]. Nutrition Research, 1993, 13(10): 1127-1140.
[8] Kitts D. D., Wu C. H., Kopec A., et al. Chemistry and genotoxicity of caramelized sucrose [J]. Molecular nutrition and food research, 2006, 50(12): 1180-1190.
[9] Godshall M. A. Future directions for the sugar industry [J]. International Sugar Journal, 2001, 103(1233): 378-384.
[10]郝林.食品微生物学实验技术[M].北京:中国农业出版社, 2001, 4.
[11] Sanz M. L., C?téG. L., Gibson G. R., et al. Prebiotic properties of alternansucrase maltose-acceptor oligosaccharides [J]. Journal of Agricultural and Food Chemistry, 2005, 53(15): 5911-5916.
[12]国家药典委员会编写.中华人民共和国药典[M].北京:化学工业出版社, 2005, 1.
[13] Rufian Henares J. A., Morales F. J. Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism [J]. Journal of Agricultural and Food Chemistry, 2008, 56(7): 2357-2362.
[14] Reichardt N., Gniechwitz D., Steinhart H., et al. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota [J]. Molecular Nutrition and Food Research, 2009, 53(2): 287-299.
[15] Borrelli R. C., Fogliano V. Bread crust melanoldins as potential prebiotic ingredients [J]. Molecular Nutrition and Food Research, 2005, 49(7): 673-678.
[16]毛跟年,许牡丹.功能食品生理特性与检测技术[M].北京:化学工业出版社,, 2005, 1: 404-413.
[17] Gibson G.R., Roberfroid M.B. Dietary moudulation of the human colonic microbiota: introducing the concept of prebioties [J]. J. Nutri., 1995, 125:1401-1412.
[18]乔来艳,牟海津,江晓路.体外分析一些寡糖的益生元作用[J].食品工业科技, 2009, 30(5): 93-97.
[19] Olano Martin E., Gibson G. R. Rastall R. A. Comparison of the in Vitro bifidogenic properties of pectins and pecticoligosaccharides [J]. J. Appl. Microbiol., 2002, 93: 505-511.
[20] Palframan R., Gibson G. R., Rastall R. A. Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides [J]. Lett. Appl. Microbiol., 2003, 37: 281-284.
[21]杨祖英主.食品检验[M].北京:化学工业出版社, 2001, 3.
[22]王忠合,钟丽娴.麦麸活性多糖的提取、组成及其抗氧化性研究[J].食品工业科技, 2009, 30(7): 115-119.
[23] Zhang Y.H.P., Lynd L.R. Toward an aggregated understanding of enzymatic hydrolysis of cellulose: Noncomplexed cellulase systems [J]. Biotechnology and Bioengineering, 2004, 88(7): 797–824.
[24] Aronson Huebner, Michael R. Ladisch, George T. Tsao. Preparation of cellodextrins: An engineering approach [J]. Biotechnology and Bioengineering, 1978, 20(10): 1669–1677.
[25] An B.J., Kwak J.H., Son J.H., et al. Biological and anti-microbial activity of irradiated green tea polyphenols [J]. Food Chemistry, 2004, 88(4): 549-555.
[26] Rufian Henares J. A., Dela Cueva S. P. Antimicrobial Activity of Coffee Melanoidins-A Study of Their Metal-Chelating Properties [J]. Journal of Agricultural and Food Chemistry, 2009, 57(2): 432-438.
[27] Ames J. M., Wynne A., Hofmann A., et al. The effect of a model melanoidin mixture on faecal bacterial populations in vitro [J]. British Journal of Nutrition, 1999, 82(6): 489-495.
[28] Olano Martin E., Mountzouris K. C., Gibson G. R., et al. In Vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria [J]. British Journal of Nutrition, 2000, 83: 247-255.
[29] Rycroft C. E., Jones M. R., Gibson G. R., et al. Fermentation properties of gentio-oligosaccharides [J]. Lett. Appl. Microbiol., 2001, 32: 156-161.
[30]曾艳华,张宁,吴希阳,等.通过体外发酵研究不同聚合度的大蒜多糖对人体肠道菌群的影响[J].食品与发酵工业, 2009, 35(10): 10-13.
[2] Kitts D. D., Wu C. H., Kopec A., et al. Chemistry and genotoxicity of caramelized sucrose [J]. Molecular nutrition and food research, 2006, 50(12): 1180-1190.
[3] Ahmed J., Ramaswamy H., Pandey P. Dynamic rheological and thermal characteristics of caramels [J]. LWT - Food Science and Technology, 2006, 39(3): 216-224.
[4]于淑娟,扶雄,尚明久,等.依靠科技创新,推动传统制糖技术优化升级[J].甘蔗糖业, 2008, 1:29-34.
[5] Ajandouz E., Desseaux V., Tazi S., et al. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems [J]. Food Chemistry, 2008, 107(3): 1244-1252.
[6]金征宇,顾正彪,童群义,等.碳水化合物化学——原理与应用[M].北京:化学工业出版社, 2008, 1.
[7] Godshall M. A. Future directions for the sugar industry [J]. International Sugar Journal, 2001, 103(1233): 378-384.
[8]章朝晖.蔗糖化学衍生物[J].精细石油化工进展, 2000, 1(6): 8-13.
[9]梁智,黄国红,罗鸣.蔗糖衍生物的化工开发[J].广西轻工业, 2000, 1: 19-21.
[10] Quintas M. A. C., Branda T. R. S., Silva C. L. M. Modelling colour changes during the caramelisation reaction [J]. Journal of Food Engineering, 2007, 83: 483-491.
[11] Hodge J.E. Dehydrated foods: chemistries of browning reactions in model system [J]. Journal of Agricultural and Food Chemistry, 1953, 1: 928-943.
[12] Van Boekel M.A.J.S. Formation of flavor compounds in the Maillard reaction [J]. Biotechnology Advances, 2006, 24: 230-233.
[13] Somoza V. Five years of research on health risks and benefits of Maillard reaction products: An update [J]. Molecular Nutrition and Food Research, 2005, 49(7): 663-672.
[14] Ames J. M. Control of the Maillard reaction in food systems [J]. Trends in Food Science and Technology, 1990, 1: 150-154.
[15]郑文华,许旭.美拉德反应的研究进展[J].化学进展, 2005, 17(1): 122-129.
[16]汪东风,孙丽平,张莉.非酶褐变反应的研究进展[J].农产品加工学刊, 2006, 10: 9-19.
[17] Sara I.F.S. Martins, Martinus A.J.S. Van Boekel. A kinetic model for the glucose/glycine Maillard reaction pathways [J]. Food Chemistry, 2005, 90: 257–269.
[18]龚平,阚建全.美拉德反应产物性质的研究进展[J].食品与发酵工业, 2009, 35(4): 141-146.
[19] Matiacevich S.B., Santagapita P.R., Maríadel Pilar Buera. The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems [J]. Food Chemistry, 2010, 118: 103-108.
[20] Rufián Henares J.A., Morales F.J. Microtiter plate-based assay for screening anti- microbial activity of melanoidins against E.coli and S.aureus [J]. Food Chemistry, 2008, 111: 1069-1074.
[21] Ames J. M., Wynne A., Hofmann A., Plos S., Gibson G. R. The effect of a model melanoidin mixture on faecal bacterial populations in vitro [J]. British Journal of Nutrition, 1999, 82(6), 489-495.
[22] Gniechwitz D., Reichardt N., Meiss E., et al. Characterization and fermentability of an ethanol soluble high molecular weight coffee fraction [J]. Journal of Agricultural and Food Chemistry, 2008, 56(14), 5960-5969.
[23] Tuohy K. M., Hinton D. J. S., Davies S. J., et al. Metabolism of Maillard reaction products by the human gut microbiota - implications for health [J]. Molecular Nutrition and Food Research, 2006, 50(9): 847-857.
[24] Amarowicz R. Antioxidant activity of Maillard reaction products. European Journal of Lipid Science and Technology, 2009, 111(2): 109-111.
[25] Iing H., Kitts D. D. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells [J]. Food and chemical toxicology, 2004, 42(11), 1833-1844.
[26] Sophie Brun Mérime, Catherine Billaud, Loic Louarme, et al. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition [J]. Food Chemistry, 2004, 84: 235–241
[27] Mastrocola D, Munari M. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage [J]. Journal of Agricultural and Food Chemistry, 2000, 48:3555–3559.
[28] Chen X. M., Kitts D. D. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems [J]. Annals of the New York Academy of Sciences, 2008, 1126: 220-224.
[29] Benjakul S., Lertittikul W., Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system [J]. Food chemistry, 2005, 93: 189-196.
[30] Morales F.J., Jiménez Pérez S. Peroxyl radical scavenging activity of melanoidins in aqueous systems [J]. Eur. Food Res. Technol., 2004, 218: 515–520.
[31] Delgado Andrade C, Rufián-Henares J A, Morales F. J. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods [J]. Journal of Agricultural and Food Chemistry, 2005, 53:7832–7836.
[32] Rufián Henares, J. A., Morales, F. J. Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins. Journal of Agricultural and Food Chemistry, 2007, 55(4): 1480-1485.
[33] Rufián Henares J. A., Morales F. J. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities [J]. Food Research International, 2007, 40: 995–1002.
[34] Morales F. J., Fernandez-Fraguas C, Jiménez-Pérez S. Iron binding ability of melanoidins from food and model systems [J]. Food Chemistry, 2005, 90:821–827.
[35] Gomyo T., Horikoshi M. On the interaction of melanoidin with metallic ions [J]. Agric. Biol. Chem., 1976, 40: 33–40.
[36] Rurián Henares J.A., Morales F. J. Antimicrobial activity of nelanoidins against Escherichia coli is mediated by a membrane-damage mechanism [J]. Journal of Agricultural and Food Chemistry, 2008, 56:2357–2362.
[37] Rufián Henares, J. A., Dela Cueva, S. P. Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties [J]. Journal of Agricultural and Food Chemistry, 2009, 57(2): 432-438.
[38] O’Brien J., Momissey P. A. Metal ion complexation by products of the Maillard reaction [J]. Food Chemistry, 1997, 58(l-2): 17-21.
[39] Einarsson H., Snigg B. G., Eriksson C. Inhibition of bacterial growth by Maillard reaction products [J]. Journal of Agricultural and Food Chemistry, 1983, 31: 1043–1047.
[40] Lanciotti R., Anese M., Sinigaglia M., et al. Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus [J]. Lebensm. Wiss Technol, 1999, 32: 223–230.
[41] Mattila T., Sandholm M. Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms [J]. Int. J. Food Microbiol., 1989, 8:165–174.
[42]谷风林.酪蛋白美拉德反应产物的制备、性质及在烟草中的应用研究[D].无锡:江南大学, 2010, 6
[43] Gibson G. R., Roberfroid M. B. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics [J]. The Journal of Nutrition, 1995, 125: 1401–1412.
[44] Gibson G. R., Roberfroid M. B. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics [J]. Nutrition research reviews, 2004, 17(2): 259-275.
[45] Borrelli R. C., Fogliano V. Bread crust melanoidins as potential prebiotic ingredients [J]. Mol. Nutr. Food Res., 2005, 49: 673-678.
[46] Dell' Aquila C., Ames J. M., Gibson G. R., et al. Fermentation of heated gluten systems by gut microflora [J]. European food research and technology, 2003, 217(5): 382-386.
[47] Gniechwitz D., Reichardt N., Blaut M., et al. Dietary fiber from coffee beverage: degradation by human fecal microbiota [J]. Journal of agricultural and food chemistry, 2007, 55(17): 6989-6996.
[48] Reichardt, N., Gniechwitz, D., Steinhart, H., et al. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota [J]. Molecular Nutrition and Food Research, 2009, 53(2): 287-299.
[49] Tsai P.J., Yu TY., Chen SH., et al. Interactive role of color and antioxidant capacity in caramels [J]. Food Research International, 2009, 42(3): 380-386.
[50] Benjakul S. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince [J]. Food Chemistry, 2005, 90(1-2): 231-239.
[51] Lee G. C., Lee C. Y. Inhibitory effect of caramelisation products on enzymic browning [J]. Food Chemistry, 1997, 60(2): 231-235.
[52] Coppa G.V., Zampini L., Galeazzi T., et al. Prebiotics in human milk: a review [J]. Digestive and Liver Disease, 2006, 38: S291-S294.
[53] Qian F, An LJ, He XY, et al. Antibacterial activity of xantho-oligosaccharide cleaved from xanthan against phytopathogenic Xanthomonas campestris pv. Campestris. Process Biochemistry, 2006, 41: 1582-1588.
[54] Delattre C., Michaud P., Lion J.M., et al. Production of glucuronan oligosaccharides using a new glucuronan lyase activity from a Trichoderma sp. Strain [J]. Journal of Biotechnology, 2005, 118: 448-457.
[55] Mussatto S.I., Mancilha I.M. Non-digestible oligosaccharides: A review [J]. Carbohydrate Polymers, 2007, 68: 587-597.
[56] Schweizer F, Hindsgau O. Current Opinion in Chemical Biology [J], 1999, 3: 291
[57] Nico1aou K.C, Watanabe N, Li J, et al. Angew. Chem. Int. Ed., 1998, 37: 1559
[58] Yamashita K., Kawai K., Itakura M. Effects of fructo-oligosaccharides on blood glucose and serum lipids in diabetic subjects [J]. Nutrition Research, 1984, 4(6): 961-966.
[59] Mitsuoka T., Hidaka H., Eida T. Effect of fructo-oligosaccharides on intestinal microflora [J]. Food Nahrung, 1987, 31(5-6): 427-436.
[60] Donalson L., Kim W., Chalova V., et al. In vitro fermentation response of laying hen cecal bacteria to combinations of fructooligosaccharide prebiotics with alfalfa or a layer ration [J]. Poultry science, 2008, 87(7): 1263-1275.
[61]杨正梅,卜友泉,何瑞国.低聚果糖的生物学效应及其安全性研究进展[J].生命科学研究, 2004, 8(4): 122-126.
[62]陈晋安,刘蓉,郑忠辉,苏文金.菊芋低聚果糖促进双歧杆菌生长的研究[J].厦门大学学报(自然科学版), 2001, 40(4): 968-972.
[63] Bornet F. R. J., Meflah K., Menanteau J., et al. Enhancement of gut immune functions by short-chain fructooligosaccharides and reduction of colon cancer risk [J]. Journal of Intestinal Microbiology, 2002, 16(1): 55-63.
[64]杭锋,伍剑锋,王荫榆,等.低聚果糖调节人体肠道菌群功能的研究[J].乳业科学与技术, 2010, 3: 108-112.
[65]朱志怀,李永民,王志园.低聚果糖对钙元素吸收的作用研究[J].中国乳品工业, 2008, 36(8): 63-64.
[66] Mineo H., Hara H., Kikuchi H., et al. Various indigestible saccharides enhance net calcium transport from the epithelium of the small and large intestine of rats in vitro [J]. The Journal of nutrition, 2001, 131(12): 3243-3246.
[67] Roberfroid M. B., Van Loo J. A. E., Gibson G. R. The bifidogenic nature of chicory inulin and its hydrolysis products [J]. The Journal of nutrition, 1998, 128(1): 11-19.
[68]米远宏,邓梁华,黄扩宇.高纯度低聚果糖制备研究进展[J].广西轻工业, 2007, 2: 25-26.
[69] Hidaka H., Hirayama M., Yamada K. Review Article: fructooligosaccharides enzymatic preparation and biofunctions [J]. J. carbohydrate Chemistry, 1991, 10: 509-522.
[70]王静,金征宇,江波,等. Aspergillus ficuum菊粉酶的分离纯化及其酶解菊粉制备低聚果糖[J].食品与生物技术学报, 2006, 25(1): 5-10.
[71]吕丽华.低聚果糖的生产与应用[J].中国甜菜糖业, 2002, 1: 22-23.
[72] L'Homme C., Puigserver A., Biagini A. Effect of food-processing on the degradation of fructooligosaccharides in fruit [J]. Food Chemistry, 2003, 82(4): 533-537.
[73] L'Homme C., Arbelot M., Puigserver A., et al. Kinetics of hydrolysis of fructooligosaccharides in mineral-buffered aqueous solutions: influence of pH and temperature [J]. Journal of agricultural and food chemistry, 2003, 51(1): 224-228.
[74]魏远安等.蔗果低聚糖研究和生产应用[J].食品与发酵工业, 2000, 26(1): 48-54.
[75] Manley Harris M. Anhydro sugars and oligosaccharides of sucrose from the thermolysis [J]. Carbohydrate Research, 1994, 254: 195-202.
[76]赵征,汪建明,翟金霞.蔗糖热聚合生成低聚果糖[J].无锡轻工大学学报, 1999, 18(5): 98-101.
[77]翁桂华,马玉红,张涛,等.应用膜技术制备高纯度低聚果糖[J].食品工业科技, 2010, 1: 224-227.
[78]冯文亮,王静,贾晓江.纳滤技术生产高纯度低聚果糖的研究[J].乳业科学与技术, 2003, 3: 102-105.
[79] ReiffováK., NemcováR. Thin-layer chromatography analysis of fructooligosaccharides in biological samples [J]. Journal of chromatography. A, 2006, 1110(1-2), 214-221.
[80]张媛媛,聂少平,万成,等.高效液相色谱-蒸发光散射检测法同时测定单糖、双糖及低聚果糖[J].食品科学, 2009, 30(18): 237-239.
[81]程涛,生庆海,刘晓铭.高效液相色谱法测定乳制品中的低聚果糖的含量[J].中国乳品工业, 1999, 27(5): 26-27.
[82]林赛君,肖海龙,郭柏坤. HPLC-ELSD法测定乳粉及米粉中功能性低聚果糖[J].中国卫生检验杂志, 2009, 19(11): 2549-2550.
[83] Bruggink C., Maurer R., Herrmann H., et al. Analysis of carbohydrates by anion exchange chromatography and mass spectrometry [J]. Chromatography A, 2005, 1085 (1): 104-109.
[84] Takamitsu Chaka, Hideto Akimi, Akih Iro Shibata, et al. Detection of alginate oligosaccharides from mollusks [J]. Biosci Biotechnol Biochem, 2006, 70(11) : 2793-2796.
[85] Kamoda S., Ishikawa R., Kakeh I.K. Capillary electrophoresis with laser-induced fluorescence detection for detailed studies on N-linked oligosaccharide profile of therapeutic recombinant monoclonal antibodies [J]. Chromatogr. A, 2006, 1133 (122): 332-339.
[86] Liu Y., Urgaonkar S., Verkade J.G., et al. Separation and characterization of underivatized oligosaccharides using liquid chromatography and liquid chromatography electrosp ray ionization mass spectrometry [J]. Chromatogr. A, 2005, 1079(122): 146-152.
[87] Kakita H., Kamishima H., Komiya K., et al. Simultaneous analysis of monosaccharides and oligosaccharides by high performance liquid chromatography with postcolumn fluorescence derivatization [J]. Chromatogr. A, 2002, 961 (1): 77-82.
[88] Barroso B., Dijkstra R., Geerts M., et al. Online high perform ance liquid chromatography/mass spectrometric characterization of native oligosaccharides from glycop roteins [J]. Rapid Communications Mass Spectrometry, 2002, 16(13): 1320-1327.
[89] Ramaiah N. A., Agarwal S. K. D., Agarwal J. K. P. Charmatographic studies on the kinetics of the production of caramel [J]. Proceedings Mathematical Sciences, 1957, 45(2): 97-104.
[90] Richards, G. N., Mont M. Process for produing caramel having a high content of frucose oligosaccharides and caramel product produced thereby [P]. United States Patent, US005318794A, 1994, Jun.7.
[91] Pons I., Garrault C., Jaubert J.N., et al. Analysis of aromatic caramel [J]. Food Chemistry, 1991, 39(3): 311-320.
[92] Manley Harris M., Richards G. N. Anhydro sugars and oligosaccharides of sucrose from the thermolysis [J]. Carbohydrate Research, 1994, 254: 195-202.
[93] Campbell L., Raikos V. Euston S. R. et al. Modification of functional properties of egg-white proteins [J]. Nahrung-Food, 2003, 47(6): 369-376.
[94] Gabert V.M. The effect of oligosaccharides and lactitol on the ileal digestibilities of amino acids. Monosaccharides and bacterial populations and metabolites in the small intestine of weanling pigs [J]. Canadian J. Anim.Sci., 1994, 74: 99-107.
[95] Orban J.I., Patterson J.A., Adeola O., et al. Growth performance and intesinal microbial populations of growing pigs fed containing sucrose thermal oligosaccharide caramel [J]. J. Anim. Sci. 1997, 75: 170-175.
[96] Orban J.I, Patterson J.A., Sutton A.L.,et al. Effect of sucrose thermal oligosaccharide caramel, dietary vitamin-mineral level, and brooding temperature on growth and intestinal bacterial population of broiler chickens [J]. Poult. Sci., 1997, 76: 482-490.
[97] Al-Rawashdeh O.F., Gumaa, A.Y., Orban, J.I.et al. Effects of dietary sucrose thermal oligosaccharide caramel on hematological parameters, fibronectin, selected serumbiochemical constituents and hormones, and cecal bacterial counts of white pekin ducks [J]. Acta veterinaria, 2000, 50(5-6): 307-320.
[98] Manley Harris M., Richards G. N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[99] Manley Harris M., Richards G. N. Formation of trisaccharides (kestoses) by pyrolysis of sucrose [J]. Carbohydrate Research, 1991, 219, 101-113.
[100] Quintas M., Guimar?es C., Baylina J., et al. Multiresponse modelling of the caramelisation reaction [J]. Innovative Food Science and Emerging Technologies, 2007, 8(2): 306-315.
[101] De Vleeschouwer K., Vander Plancken I., Van Loey A., et al. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part I: Effect of the type of sugar [J]. Food Chemistry, 2009, 114(1): 116-126.
[102] De Vleeschouwer K., Vander Plancken I., Van Loey A., et al. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part II: Competitive reactions [J]. Food Chemistry, 2009, 114(2): 535-546.
[103] Martins S., Marcelis A.T.M., Van Boekel M. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part I - Reaction mechanism [J]. Carbohydrate Research, 2003, 338(16): 1651-1663.
[104] Martins S., Van Boekel M. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part II - Kinetic analysis [J]. Carbohydrate Research, 2003, 338(16): 1665-1678.
[105] Defaye J., Fernández J.M.G. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: C1-C4.
[106] Simkovic I., Surina I., Vrican M. Primary reactions of sucrose thermal degradation [J]. Journal of Analytical and Applied Pyrolysis, 2003, 70(2): 493-504.
[1] Bollmann. Future directions for the sugar industry [J]. International Sugar Journal, 1965, 67(797): 143-146.
[2] Christian T.J., Manley Harris M., Parker R.J. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48: 1823–1837.
[3] Geoffrey N.R. Production of caramel having a high content of fructose oligosaccharides and caramel product [P]. U.S.Patent, 1994, 5318794.
[4] Manley Harris M., Richards G.N. Formation of trisaccharides (kestoses) by pyrolysis of sucrose [J]. Carbohydrate Research, 1991, 219: 101-113.
[5] Defaye J., Garcia Femfindez J.M. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: 1-4.
[6] Wayne M., Richards G.N. Effect of traces of acids on reaction of sucrose in dimethyl [J]. Carbohydrate Research, 1982, 108: 13-22.
[7] Kato A. Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates [J]. Food Science and Technology Research, 2002, 8(3): 193-199.
[8] Kato A, Shimokawa K, Kobayashi K. Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation [J]. Journal of Agriculture and Food Chemistry, 1991, 39 (6): 1053–1056.
[9] Martins S.I.F.S., Jongen W.M.F, Van Boekel M.A.J.S. A review of Maillard reaction in food and implications to kinetic modeling [J]. Trends in Food Science and Technology, 2001, 11: 364-373.
[10] Benjakul S., Lertittikul W., Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system [J].Food Chemistry, 2005, 93: 189-196.
[11] Khadilkar B.M. Bendale P.M. Microwave enhanced synthesis of epoxy propoxy phenols [J]. Synth Commun, 1997, 27(12): 2051-2056
[12] Tamaoka T., Itoh N., Hayashi R.High pressue effect on Maillard Reaction [J]. Agricultural and Biological Chemistry, 1991, 55(8): 2071-2074
[13]曾新安,陈勇,高文宏编.脉冲电场非热灭菌技术[M].北京:中国轻工业出版社, 2005.
[14] Manley Harris M., Richards G.N. Anhydro sugars and oligosaccharides from the thermolysis of sucrose [J]. Carbohydrate Research, 1994, 254: 195-202.
[15] Manley Harris M., Richards G.N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[16] Dubois M., Gilles K.A., Hamilton J.K.et al. Colorimetric method for determination of sugars and related substances [J]. Anal.Chem, 1956, 28(3): 350–356.
[17] Wittayachai L., Soottawat B., Munehiko T. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by Ph [J]. Food Chemistry, 2007, 100(2): 669-677.
[18]张驰松.焦糖色素实验室制备工艺研究[J].四川食品与发酵, 2006, 42(5): 45-49.
[19]李国基,耿予欢,于淑娟.利用糖蜜生产焦糖色素的研究[J].甘蔗糖业, 2005, (5): 38-41, 49.
[20]高崇,王树清,朱石生.由复合氨基化合物合成高色率焦糖色素的工艺研究[J].精细化工, 2004, 21(10): 753-755, 777.
[21] Brands C.M.J.,Van Boekel M.A. Kinetic modeling of reactions in heated monosaccharide–casein systems [J]. Journal of Agriculture and Food Chemistry, 2003, 50: 6725–6739.
[22] Liu S.C., Yang D.J., Jin S.Y., et al. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems [J]. Food Chemistry, 2008, 108: 533–541.
[23] Christian T.J. Manley Harris M., Parker B.A. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48:1823–1837.
[24] Tsai P. J., Wu S. C., Cheng Y. K. Role of polyphenols in antioxidant capacity of napiergrass from different growing seasons [J]. Food Chemistry, 2008, 106: 27–32.
[25] Tsai P. J., Yu T. Yu., Chen S. H., et al. Interactive role of color and antioxidant capacity in caramels [J]. Food Research International, 2009, 42(3): 380-386
[26] Fan W.L., Shen H.Y., Xu Y. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry [J]. Journal of the Science of Food and Agriculture, 2011, 91(7):1187–1198.
[27]袁志发,周静芋.试验设计与分析[M].北京:高等教育出版社, 2000, 8.
[1] Defaye J., Garcia Femfindez J.M. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: 1-4.
[2] Manley Harris M., Richards G.N. Thermolysis of sucrose for food products: a sucrose caramel designed to maximize fructose oligosaccharides for beneficial moderation of intestinal bacteria [J]. Zuckerindustrie, 1994, 119: 924–928
[3] Manley Harris M., Richards G.N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[4] Manley Harris M., Richards G.N. Anhydro sugars and oligosaccharides from the thermolysis of sucrose [J]. Carbohydrate Research, 1994, 254: 195-202.
[5] Manley Harris M., Richards G.N. Stereoselective thermal transfer of fructose from sucrose to cyclodextrins [J]. Carbohydrate Research, 1995, 268: 209-217.
[6] Manley Harris M., Richards G.N. Formation of trisaccharides (kestoses) by pyrolysis of sucrose [J]. Carbohydrate Research, 1991, 219: 101-113.
[7] Christian T.J., Manley Harris M., Field R.J., et al. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48: 1823–1837.
[8] Richards G.N., Manley Harris. Preparation of trisaccharides and polymers by pyrolysis of amorphous sucrose [P]. U.S.Paten, 1993, 5206355
[9] Richards G.N. Production of caramel having a high content of fructose oligosaccharides and caramel product thereby [P]. U.S.Paten, 1994, 5318794.
[10]徐桂云,崔庆荣.甲壳低聚糖清除轻自由基性能的研究[J].山东轻工业学院学报, 2001, 15(2): 39-41, 68.
[11] Kim C.H, Choi J.W, Heung, et al. Synthesis of chitosan derivatives with quaternary ammonium salt and their antibacterial activity [J]. Polymer Bulletin, 1997, 38(4): 387-393.
[12]薛长湖,徐强,赵雪.琼胶低聚糖清除自由基的活性[J].水产学报, 2003, 27(3): 283-288.
[13]袁小平,王静,姚惠源.小麦麸皮阿魏酰低聚糖对红细胞氧化性溶血抑制作用的研究[J].中国粮油学报, 2005, 20(1): 13-16.
[14] Yen G.C., Lii J.D. Influence of the reaction on the antimutagenic effect of Maillard reaction products derived from xylose and lysine [J]. Journal of Agricultural and Food Chemistry, 1992, 40: 1034-1037.
[15] Yen G.C., Chau C.F., Lii J.D. Isolation and characterization of the most antimuagenic Maillard reaction products derived from xylose and lysine [J]. Journal of Agricultural and Food Chemistry, 1993, 41(5): 771-776.
[16] Wittayachai L., Soottawat B., Munehiko T. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH [J]. Food Chemistry, 2007, 100(2): 669-677.
[17] Liu S.C.,Yang D.J.,Jin S.Y.,et al. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems [J]. Food Chemistry, 2008, 108: 533-541
[18] Yamaguchi N., Koyama Y., Fujimaki M. Fractionation and antioxidative activity of browning reaction products between D-xylose and glycine [J]. Prog. Food Nutr Sci, 1981, 5: 429-439.
[19] Yoshimura Y., Iijima T., Watanabe T., et al. Antioxidative effect of Maillard reaction products using glucose-glycine model system [J]. Journal of Agricultural and Food Chemistry, 1997, 45: 4106-4109.
[20] Lingnert H., Vallentin K., Eriksson C.E. Measurement of Anti-oxidative in model system [J]. Food Porcess, 1979, 3: 87-103.
[21] Pitor Tomasik. The thermal decomposition of carbohydrates part one the decomposition of momo, di and oligosaccharides [J]. Advances in carbohydrate chemistry and biochemistry, 1989, 47: 203-278.
[22] Michalska A. A. B., Miryam Z., Henrykdel C., Maria D. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread [J]. Journal of Cereal Science, 2008, 48(1): 123-132.
[23] Kim J.S.,Lee Y. S. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction [J]. Amino acids, 2009, 36(3): 465-474.
[1] Fennema O.R. Food Chemistry [M]. New York: Marcel Dekker, 1985, 98.
[2]刘树兴,李宏梁,黄俊榕.食品添加剂[M].北京:中国石化出版社, 2003, 4.
[3]陈正行,狄济乐.食品添加剂新产品与新技术[M].江苏:江苏科学技术出版社, 2002, 8.
[4]李龙,叶立扬.马铃薯制备焦糖色素生产工艺研究及产品质量分析[J].食品科学, 2002 (8): 93～95.
[5]阚振荣,王彦芳.焦糖抗菌作用的研究[J].食品与发酵工业, 1997 , 23 (5): 43-46.
[6]寿泉洪.浅议焦糖在黄酒中的作用[J].酿酒, 2003, (1): 68-69.
[7] Umerie S. C. Caramel production from saps of African oil palm (Elaeis guineensis) and winepalm (Raphia hookeri) trees [J]. Bioresource Technology, 2000, 75: 167-169.
[8]游汉生.超滤法高色率焦糖制造的初步研究[J].淀粉与淀粉酶, 2001, (1): 20-21.
[9] Myong Soo Chung R. Physical and Chemical Properties of Caramel Systems [J]. Lebensm. Wiss. u. Technol , 1999 (32): 162-166.
[10] Houben G.F., Penninks A.H. Immunotoxicity of the colour additive caramel colour III [J]. Toxicology, 1994 , 91: 289-302.
[11]中国人民共和国国家标准. GB8817 - 2001.北京:中国标准出版社, 2001.
[12]王爱勤,李洪启.不同来源甲壳素和壳聚糖的吸湿性与保湿性[J].日用化学工业, 1999, 5: 22-24.
[13]邵健,姚成.低聚氨基葡萄糖的吸湿、保湿和抑菌性质[J].中国海洋药物, 2000, 19(4): 25-27.
[14]李咏梅,宁正祥.羧甲基低聚果糖的吸湿保湿和抗氧化性质研究[J].现代食品科技, 2008, 24(11): 1121-1123, 1127.
[15] Bollmann. Future directions for the sugar industry [J]. International Sugar Journal, 1965, 67(797): 143-146.
[16] ChristianT.J., Manley Harris M., Parker R.J. Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin [J]. Journal of Agriculture and Food Chemistry, 2000, 48: 1823–1837.
[17] Geoffrey N.R. Production of caramel having a high content of fructose oligosaccharides and caramel product [P]. U.S.Patent, 1994, 5318794.
[18]陈凌云,杜予民.羧甲基壳聚糖的取代度及保湿性[J].应用化学, 2001, (1): 5-8.
[19] Liu Y.T., Bhandari B., Zhou W.B. Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC) [J]. Journal of Food Engineering, 2007, 81: 599–610.
[20] Wittayachai L., Soottawat B., Munehiko T. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH [J]. Food Chemistry, 2007, 100(2): 669-677.
[21]杨红兵,王进卿,张先进,等.焦糖色素的色率与红色指数的关系及应用[J].中国酿造, 2002 , 2:40-42.
[22]侯振建,岳春,王可.焦糖色素色率测定新方法研究[J].食品科学, 2002, 23 (11): 112-115.
[23]谢长兴.焦糖色素的耐盐性及检测方法[J].中国调味品, 2004, (4): 33-36, 44.
[24] Harwalkar V.R., Ma C.Y. Thermal analysis of foods [M]. Elsevier Applied Science, Landon, 1999.
[25] Purevsuren B. Davaajav Y. Thermal analysis of casein [J]. J. Therm. Anal. Cal., 2001, 65(1): 147-152.
[26] Wungtanagron R., Schmidt S.J. Thermodynamic properties and kinetics of the physical ageing of amorphous glucose, fructose, and their mixture [J]. J. Therm. Anal. Cal., 2001, 65(1): 9-35.
[27] Boye J.I., Ma C.Y., Harwalkar V.R. Thermal denaturation and coagulation of proteins. In Damadarm S. and Paraf A. et al. Food protein and their applications [M]. Marcel Dekker Inc., New York, 1997.
[28]潘亚妮.羧甲基低聚异麦芽糖制备及生理活性研究[D].陕西:西北大学硕士学位论文, 2004, 6.
[29]张龙.甲壳低聚糖干燥工艺及质量检测的研究[D].无锡:江南大学硕士学位论文, 2004, 6.
[30]郭尧君.分光光度技术及其在生物化学中的应[M].北京:科学出版社, 1987, 9.
[31]秦祖赠,龙明贵.焦糖色素的色率及红色指数与pH值关系的研究[J].中国调味品, 2003, (1): 27-29.
[32]胡慰望,谢笔钧.食品化学[M].北京:科学出版社, 1992, 1.
[33]张力田.碳水化合物化学[M].北京:中国轻工业出版社, 1988, 10.
[1] Ahmedna M. Potential of agricultural by-product-based act ivated carbons fo ruse in raw sugar decoloration [J]. Journal of Science and food agriculture, 1997, 75(1): 117-124.
[2]王国华,刘志祥.湿303糖用活性炭效果考察[J].淀粉和淀粉糖, 1995, (3) : 33-37.
[3] Kuba Y, Kashiwagi Y, Okada G, et a1. Production of cel1ooligosaccharides by enzymatic hydrolysis in the presence of activated carbon [J]. Enzyme and Microbial Technology, 1990, 12(1): 72-75 .
[4] Zhang Y. H.P, Lynd L.R. Cellodextrin preparation by mixed-acid hydrolysis and chromatographic separation [J]. Analytical Biochemistry, 2003, 322: 225-232.
[5] Akpinar O., Mcgorrin R.J., Penner M.H. Cellulose-based chromatography for cello- oligosaccharide production [J]. Journal of Agricultural and Food Chemistry, 2004, 52(12): 4144-4148
[6] Saulnier L., Vigouroux J., Thibault J. F. Isolation and partial characterization of feruloylated o1igosaccharides frommaize bran [J]. Carbohydrate Research, 1995, 272: 241-253.
[7] Watanabe T. Development of physiological functions of celloo1igosaccharides [J]. Cellulose Communication, 1998, 5: 91-97.
[8] Miller G. L., Dean J., Blum R. A study of methods for preparing oligosaccharides from cellulose [J]. Archives of Biochemistry and Biophysics, 1960, 91: 21-26.
[9]董惠茹.薄层色谱法在定量分析中的应用(理化检验—化学分册) [M]. 2002, 38(5): 265-270.
[10] Baker S.A., Lozano J.E. The preparation and separation of oligosaccharides from enzymatic hydrolyzates of chitosan [J]. J. Chem.Soc., 1985, 8: 221-225.
[11] Sei Ichi A. Preparation of N-acetylchitooligosaccharidss from lysozymic hydrolysates of partially N-acetylated chitosans [J]. Carbohydrate Research, 1994, 265: 323-328.
[12]吴拥军.魔芋葡萄甘露低聚糖的提取及其产物对耐氧双歧杆菌的促生长作用[J].食品科学, 2002 , 23(6): 41-43.
[13] Mellis S.T., Siebert K.J. Analyrsis of chitooligosaccharides an reduced chito- oligoxaccharides by hish pirforman ce liquid chromatography [J]. J. Chrograp. A, 1982, l19: 407-410.
[14] Blumberg K., Churms S. C., Merrifield E. H. A study of a fragment of partially N-deaeetylated chitin produced by lysozyme degradarion [J]. J. Chrograp. A, 1982, 19: 411-415.
[15] Hicks K.B., Methods in enzymology (Ed.by Willis A Wood and Scott T.KeUogy) [M]. 1991, 161, 410-416.
[16] Minoru Y., Gen J. Purification and mode of action of a chiton of a chifoxanase from pemicillium islan dicam [J]. Appl. Microbiol., 1988, 34: 255-270.
[17] Horouitz S.T., Hsu J.C., Heaherbell D.A. Purification and characrerization of ooligosaccharides from lysozymic hydrolysates of chitosans [J]. J. Am.Chem.Soc., 1957, 79: 5046-5051.
[18]甘宾宾.高效液相色谱法测定帕拉金糖[J].广西化工, 2001, 30(3): 40-41.
[19]林艳.高效液相色谱法测定啤酒发酵液和麦汁中的糖类和乙醇[J].山东化工, 1998, 5: 60-61.
[20] Bhat T. Separation of fructose from carbohydrate mixtures part I- non-chromatographic methods [J]. Indian sugar, 1993 (7): 463-468.
[21] Bhat T. Separation of fructose from carbohydrate mixtures part II- non-chromatographic methods [J]. Indian sugar, 1993 (8) : 615-620.
[22] Bhat T. Ion - exchange process of commercial separation of fructose [J]. Indian sugar, 1994 (8): 627-637.
[23] John M., Schmidt J., Wandrey C., et al. Gel chromatography of oligosaccharides up to DP 60 [J]. Journal of Chromatography, 1978, 247: 281-288.
[24] Ohtakara A., Hooni J. Pufication and some properties of chitinase from Yam [J]. Dioscorea opposita thumbid, 1982, l19: 453-458.
[25]张惟杰.糖复合物生化研究技术[M].杭州:浙江大学出版社, 1998, 2.
[26] Zhang Y. H. P., Lynd L.R. Toward an aggregated understanding of enzymatic hydrolysis of cellulose: Noncomplexed cellulase systems [J]. Biotechnology and Bioengineering, 2004, 88(7): 797–824.
[27] Aronson Huebner, Michael R. Ladisch, George T. Tsao. Preparation of cellodextrins: An engineering approach [J]. Biotechnology and Bioengineering, 1978, 20(10): 1669-1677.
[28] Gunnar G., Peter L., Torgny L., et al. Isolation and structural analysis of three new disialylated oligosaccharides from human milk [J]. Arch. Biochem. Biophys, 1990, 278 (2): 297-311.
[1] Ponder G.R., Richards G.N. Polysaccharides from thermal polymerization of glucosides [J]. Carbohydrate Research, 1990, 208: 93-104.
[2] Wayne M., Richards G.N. Effect of traces of acids on reaction of sucrose in dimethyl [J]. Carbohydrate Research, 1982, 108: 13-22.
[3] Defaye J., Garcia Femfindez J.M. Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel [J]. Carbohydrate Research, 1994, 256: 1-4.
[4] Simkovic I., Surina I., Vrican M. Primary reactions of sucrose thermal degradation [J]. Journal of Analytical and Applied Pyrolysis, 2003, 70(2): 493-504.
[5] Manley Harris M., Richards G.N. Anhydro sugars and oligosaccharides from the thermolysis of sucrose [J]. Carbohydrate Research, 1994, 254: 195-202.
[6] Manley Harris M., Richards G.N. A novel fructoglucan from the thermal polymerization of sucrose [J]. Carbohydrate Research, 1993, 240: 183-196.
[7] Anthony B.B, Philip J.H, et al. A simple and rapid preparation of alditol acetates for monosaccharide analysis [J]. Carbohydrate Research, 1983, 113: 291-299.
[8] Cliffe A. J., Marks J. D., Mulholland J. Isolation and characterisation of non-volatile flavours from cheese, determined by reverse-phase high-performance liquid chromatography [J]. International Dairy, 1993, 3: 379–387.
[9] Anthony B.B, Philip J.H. A simple and rapid preparation of alditol acetates for monosaccharide analysis [J]. Carbohydrate Research, 1983, 113: 291-299.
[10] Ruiz Matute A.I., Hernández Hernández O., Rodríguez Sánchez S., et al. Derivatization of carbohydrates for GC and GC-MS analyses [J]. Journal of Chromatography B, 2011, 879: 1226-1240.
[11] Garca Rey R.M., Garca Garrido J.A., Quiles Zafra R., et al. Characterization of defective textures in dry-cured ham by compositional and HPLC analysis of soluble substances of low-molecular weight [J]. Food Chemistry, 2004, 85: 617-622.
[12] Chen M., Zhu X.Q., Li Z.M., et al. Application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) in preparation of chitosan oligosaccharides (COS) with degree of polymerization (DP) 5-12 containing well-distributed acetyl groups [J]. International Journal of Mass Spectrometry, 2010, 290: 94-99.
[13] Regnier F. E., Gooding K. M. High performance liquid chromatography of proteins [J]. Analytical Biochemistry, 1980, 103: 1-25.
[14] Champion H. M., Stanley D. W. HPLC separation of bitter peptides from Cheddar cheese [J]. Canadian Institute of Food Science and Technology, 1982, 15: 283–288.
[15] Holme H.K., Foros H., Pettersen H., et al. Thermal depolymerization of chitosan chloride [J]. Carbohydrate Polymer, 2001, 46: 287–294.
[16]李建文,王竹,杨月欣.高效阴离子交换色谱-脉冲安培法测定蔬菜及食品中的蔗果三糖和蔗果四糖[J].卫生研究, 2008, 37(3): 359-361.
[17] Muraki E., Yaku F., Kojima H. Preparation and crystallization of d-glucosamine oligosaccharides with dp 6-8 [J]. Carbohydrate Research. 1993, 239: 227-237.
[18] Harvey D.J. Matrix-assisted laser desorption/ionization mass spectrometry of carbohydrates and glycoconjugates [J]. Int. J. Mass spectrom., 2003, 226: 1–35.
[19] Anastyuk S.D., Shevchenko N.M., Nazarenko E.L., et al. Structural analysis of a fucoidan from the brown alga Fucus evanescens by MALDI-TOF and tandem ESI mass spectrometry [J]. Carbohydrate Research., 2009, 344: 779-787.
[20] Frank D.M., HodgeJ.E. Amadori compounds: vacuum thermolysis of 1-deoxy-1-prolino-D-fructose [J]. Carbohydrate Research, 1976, 51: 9-21.
[21] Coleman J. W., Chnng H.L. Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids with glucose and rhamnose [J]. Journal of Analytical and Apphed Pyrolysis, 2002, 63: 349-366.
[22] Coleman W.M., Chnng H.L. Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids and glucose [J]. Journal of Analytical and Applied Pyrolysis, 2002, 62: 215-223.
[23] Kikuchi H, Natura T., Inoue M., et al. Physical,Chemical and Physiological Properties of difructose anhydride III produced from inulin by enzymatic reaction [J]. J. Appl. Glycosci. 2004, 51: 291-296.
[24] Piotr Tomasik. The thermal decomposition of carbohydrates. Part 2. the decomposition of starch [J]. Advances in carbohydrate chemistry and biochemistry, 1989, (47): 279-343.
[25] Jacques Defaye. The behaviour of fructose and inulin towards anhydrous hydrogen fluoride [J]. Carbohydrate Reseurch, 1986, (152): 89-98.
[26] Elenasua R.P., Enrique M.R., Serge P., et al. Di-D-fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of D-Fructose: Chemical Analyses [J]. J. Agric. Food Chem, 2010, 58: 1777–1787.
[27] Piotr Tomasik. The thermal decomposition of carbohydrates. Part 1.the decomposition of mono-, di-, and oligo-saccharides [J]. Advances in carbohydrate chemistry and biochemistry, 1989, (47): 203-278.
[28] Ratsimba V., Ferna′ndez J.M.G., Defaye J.et al. Qualitative and quantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquidchromatography–mass spectrometry Di-D-fructose dianhydrides as tracers of caramel uthenticity [J]. Journal of Chromatography A, 1999, (844): 283-293.
[1]李丹丹.牛蒡菊糖的制备、对双歧杆菌的增殖及应用研究[D].无锡:江南大学博士论文, 2008, 9.
[2] Ziemer C. J., Gibson, G. R. An Overview of Probiotics, Prebiotics and Synbiotics in the Functional Food Concept: Perspectives and Future Strategies [J]. International Dairy Journal, 1998, 8: 473-479.
[3] Olano-martin E., Mountzouris K. C., Gibson G. R., et al. In vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria [J]. British Journal of Nutrition, 2000, 44: 247-255.
[4] Huebner J., Wehling R., Parkhurst a., et al. Effect of processing conditions on the prebiotic activity of commercial prebiotics [J]. International Dairy Journal, 2007, 18: 287-293.
[5] Wang Y. Prebiotics: Present and future in food science and technology [J]. Food Research International, 2009, 42(1): 8-12.
[6] Gibson G., Wang, X. Regulatory effects of bifidobacteria on the growth of other colonic bacteria [J]. Journal of Applied Microbiology, 1994, 77(4): 412-420.
[7] Solis Pereyra, B., and Lemonnier, D. Induction of human cytokines by bacteria used in dairy foods [J]. Nutrition Research, 1993, 13(10): 1127-1140.
[8] Kitts D. D., Wu C. H., Kopec A., et al. Chemistry and genotoxicity of caramelized sucrose [J]. Molecular nutrition and food research, 2006, 50(12): 1180-1190.
[9] Godshall M. A. Future directions for the sugar industry [J]. International Sugar Journal, 2001, 103(1233): 378-384.
[10]郝林.食品微生物学实验技术[M].北京:中国农业出版社, 2001, 4.
[11] Sanz M. L., C?téG. L., Gibson G. R., et al. Prebiotic properties of alternansucrase maltose-acceptor oligosaccharides [J]. Journal of Agricultural and Food Chemistry, 2005, 53(15): 5911-5916.
[12]国家药典委员会编写.中华人民共和国药典[M].北京:化学工业出版社, 2005, 1.
[13] Rufian Henares J. A., Morales F. J. Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism [J]. Journal of Agricultural and Food Chemistry, 2008, 56(7): 2357-2362.
[14] Reichardt N., Gniechwitz D., Steinhart H., et al. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota [J]. Molecular Nutrition and Food Research, 2009, 53(2): 287-299.
[15] Borrelli R. C., Fogliano V. Bread crust melanoldins as potential prebiotic ingredients [J]. Molecular Nutrition and Food Research, 2005, 49(7): 673-678.
[16]毛跟年,许牡丹.功能食品生理特性与检测技术[M].北京:化学工业出版社,, 2005, 1: 404-413.
[17] Gibson G.R., Roberfroid M.B. Dietary moudulation of the human colonic microbiota: introducing the concept of prebioties [J]. J. Nutri., 1995, 125:1401-1412.
[18]乔来艳,牟海津,江晓路.体外分析一些寡糖的益生元作用[J].食品工业科技, 2009, 30(5): 93-97.
[19] Olano Martin E., Gibson G. R. Rastall R. A. Comparison of the in Vitro bifidogenic properties of pectins and pecticoligosaccharides [J]. J. Appl. Microbiol., 2002, 93: 505-511.
[20] Palframan R., Gibson G. R., Rastall R. A. Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides [J]. Lett. Appl. Microbiol., 2003, 37: 281-284.
[21]杨祖英主.食品检验[M].北京:化学工业出版社, 2001, 3.
[22]王忠合,钟丽娴.麦麸活性多糖的提取、组成及其抗氧化性研究[J].食品工业科技, 2009, 30(7): 115-119.
[23] Zhang Y.H.P., Lynd L.R. Toward an aggregated understanding of enzymatic hydrolysis of cellulose: Noncomplexed cellulase systems [J]. Biotechnology and Bioengineering, 2004, 88(7): 797–824.
[24] Aronson Huebner, Michael R. Ladisch, George T. Tsao. Preparation of cellodextrins: An engineering approach [J]. Biotechnology and Bioengineering, 1978, 20(10): 1669–1677.
[25] An B.J., Kwak J.H., Son J.H., et al. Biological and anti-microbial activity of irradiated green tea polyphenols [J]. Food Chemistry, 2004, 88(4): 549-555.
[26] Rufian Henares J. A., Dela Cueva S. P. Antimicrobial Activity of Coffee Melanoidins-A Study of Their Metal-Chelating Properties [J]. Journal of Agricultural and Food Chemistry, 2009, 57(2): 432-438.
[27] Ames J. M., Wynne A., Hofmann A., et al. The effect of a model melanoidin mixture on faecal bacterial populations in vitro [J]. British Journal of Nutrition, 1999, 82(6): 489-495.
[28] Olano Martin E., Mountzouris K. C., Gibson G. R., et al. In Vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria [J]. British Journal of Nutrition, 2000, 83: 247-255.
[29] Rycroft C. E., Jones M. R., Gibson G. R., et al. Fermentation properties of gentio-oligosaccharides [J]. Lett. Appl. Microbiol., 2001, 32: 156-161.
[30]曾艳华,张宁,吴希阳,等.通过体外发酵研究不同聚合度的大蒜多糖对人体肠道菌群的影响[J].食品与发酵工业, 2009, 35(10): 10-13.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |