摘要 为深入了解美拉德反应与其伴生危害物之间的关系,以色氨酸、葡萄糖和肌酐为反应底物建立β-咔啉类杂环胺美拉德反应模型体系,在160、180、200℃条件下分别反应不同时间,分析各体系β-咔啉类杂环胺及理化指标的变化规律并对其进行相关性分析。结果表明:随着反应时间延长和反应温度升高,β-咔啉类杂环胺Norharman和Harman生成量增加,体系pH值、中间产物和最终产物类黑精生成量均呈上升趋势,各体系挥发性物质种类及含量均增加,以吡嗪类物质为主,反应产物抗氧化活性则呈波动性变化。β-咔啉类杂环胺模型体系杂环胺生成量与体系pH值、中间产物生成量和终产物类黑精生成量呈极显著正相关,与体系DPPH自由基清除能力和铁离子还原力(FRAP)没有相关性。研究结果为调节杂环胺生成量与食品美拉德体系品质提供研究思路。 Maillard reaction is considered to be an important way to form heterocyclic aromatic amines( HCAs). In this study,the model system of β-carboline HCAs was established with tryptophan,glucose and creatinine as reaction substrates to further understand the relationship between Maillard reaction and its associated hazardous substances. The reactions were carried out at 160,180 and 200 ℃ for different times.Then β-carboline HCA concentration in Maillard reaction products( MRPs) was determined by ultra-highperformance liquid chromatography coupled with tandem mass spectrometry( UPLC-MS) and quantified with multiple reaction monitoring( MRM) mode after the pretreatment of final products. A precise pH meter was used to determine the terminal pH value of the reactions by immediately cooling the solutions of MRPs to room temperature. The absorbance of the MRP solutions were detected at 420 and 294 nm,which are the frequencies of browning intensity and of intermediates in the model reaction systems,respectively.The MRPs were diluted with methanol to obtain the absorbance data at 420 and 294 nm. Methanol was used as the reference. The DPPH·scavenging activity and ferric reducing antioxidant power( FRAP) assay were carried out to evaluate the antioxidant activity of the MRPs. In addition,the volatile components of model systems were determined by solid-phase micro-extraction( SPME) combined with gas chromatography-mass spectrometry( GC-MS).The results revealed that the β-carboline HCAs Norharman and Harman increased with the increase of reaction time and temperature. After reaction at 200 ℃ for 120 min,the total concentration of β-carboline HCAs reached 106. 05 μg/mL,the concentration of Norharman and Harman was 85. 99 and 20. 06 μg/mL,respectively. The level of Norharman was much higher than that of Harman. In addition,pH,intermediates and browning intensity of the system all showed an upward trend with the increase of time and temperature. However,there was no regular pattern in the antioxidant activity includin
机构地区 河南工业大学粮油食品学院
出处 《河南工业大学学报:自然科学版》 CAS 北大核心 2021年第1期27-34,62,共9页 Journal of Henan University of Technology:Natural Science Edition
基金 国家重点研发计划(2017YFC1600402-3) 现代农业产业技术体系建设项目(CARS14-1-29)。
关键词 β-咔啉类杂环胺 NORHARMAN HARMAN 美拉德反应 模型体系 β-carbolines Norharman Harman Maillard reaction model systems
