【摘要】 为实现美拉德反应中间体的水相制备,该研究以葡萄糖和苯丙氨酸为原料,分析了不同水相制备方法对1-L-苯丙氨酸-1-脱氧-D-果糖（PDF）产率的影响,以探索最佳的水相制备方法。研究结果表明,相比于常压不脱水水相制备法和微波加热水相制备法,真空脱水水相制备法具有最高的PDF产率。通过单因素实验明确了真空脱水水相制备法制备PDF的最佳条件:真空脱水反应温度为90℃,初始反应pH为8.5,苯丙氨酸与葡萄糖的摩尔比为1∶1,产率提升到21.1%。采用阳离子交换树脂对PDF制备样品分离纯化,通过超高效液相色谱-串联质谱联用技术对纯化样品进行结构表征,明确了其纯度为98%,并验证了PDF的相对分子质量为327,分子式为C₁₅H₂₁NO₇。因此,真空脱水水相制备法能够提升PDF产率,这为其在食品调味中的应用提供了可能性。更多还原

【Abstract】 In order to prepare Maillard reaction intermediates in aqueous phase,glucose and phenylalanine are used as the raw materials to analyze the effects of preparation methods of various aqueous phases on the yield of 1-L-phenylalanine-1-deoxy-D-fructose（PDF）to explore the optimal preparation method of aqueous phase.The results show that vacuum dehydration aqueous phase preparation method has the highest PDF yield compared to the normal pressure non-dehydrated aqueous phase preparation method and the microwave heating aqueous phase preparation method.The optimum conditions for the preparation of PDF by vacuum dehydration aqueous phase are determined by single factor experiment as follows:the reaction temperature of vacuum dehydration is 90 ℃,the initial reaction pH value is 8.5,the molar ratio of phenylalanine and glucose is 1∶1,and the yield is increased to 21.1%.PDF samples are separated and purified by cation exchange resin,and the purified samples are characterized by ultra-high performance liquid chromatography-tandem mass spectrometry.The purity of the purified samples is confirmed to be 98%,and the relative molecular weight of PDF is verified to be 327,and the molecular formula is C₁₅H₂₁NO₇.Therefore,the vacuum dehydration aqueous phase preparation method can improve the yield of PDF,which has provided a possibility for its application in food seasoning.更多还原