【摘要】 利用均匀设计法安排有丝氨酸参与的美拉德反应,对样品用五个细化的指标评分,通过多项式回归拟合该反应的回归方程,分析各因素及交互作用对反应的影响,结合回归方程和实际情况找到了最佳的反应条件为:丝氨酸2.000g、丙氨酸1.640g、半胱氨酸2.400g、木糖5.646g、水27.267g、系统pH值8.2,在120℃下反应53min。更多还原

【Abstract】 The method of Uniform designs planed the Maillard reaction involving serine.The panel graded the samples according to five standards.Polynomial regression developed the mathematical model of the reaction system.Effects of the factors on the flavor were studied.The model and facts indicated the optimized condition is that the system composed of m(serine)=2.000g,m(alanine)=1.640g,m(cysteine)=2.400g,m(xylose)=5.646g,m(water)=27.267g,is heated for 53 minutes at 120℃ when the value of pH is 8.2.更多还原