【作者】 侯亚龙； 罗昌荣； 陈正行；

【机构】 江南大学食品学院； 华宝食用香精香料(上海)有限公司技术中心；

【摘要】 利用顶空-固相微萃取-气质联用的方法,分析和比较了不同pH条件对阿拉伯糖／半胱氨酸模型体系挥发性风味物质形成的影响。发现在本实验条件下中性偏酸性条件更有利于挥发性风味物质的形成, pH5下的挥发性物质总量最多且各类风味化合物的相对量也较大,pH7时总挥发物量较少但各类风味化合物的相对量高;强酸性条件下形成的风味物质相对含量低;碱性条件虽对含氮、硫、氧等杂原子的杂环化合物的形成较有利但其总挥发性成分的量低,使得各组分的绝对量不高,且pH9时生成大量的苯系物,其中有具有毒害作用的物质,在具体的生产实践中应加以注意。更多还原

【Abstract】 Effect of pH on the formation of volatile and semi - volatile substances in the Maillard reaction systems of arabinose/cysteine was analyzed and compared by the method of Headspace - Solid Microextraction associated with Gas Chromatography - Mass Spectrography. It was found that neutral and weak acid conditions were convenient to the production of aroma compounds. The relative yield of aroma compounds is lower in strong acid condition than former. The basic condition is convenient to produce heterocyclic compound which contain nitrogen, oxygen or sulfur atom. As for the yield of vola-tiles of pH9 system is the lowest, so the absolute yield of every aroma compound is not high. In addition, we should pay at- tention to that there are a large number of benzene derivatives in the system of pH9, some of which are harmful.更多还原