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| 热重-固相微萃取/气相色谱-质谱联用研究葡萄糖/天冬酰胺模拟体系非水相Maillard反应 | |
| 引用本文： | 杨继,杨柳,卢岚,吴亿勤,曹秋娥. 热重-固相微萃取/气相色谱-质谱联用研究葡萄糖/天冬酰胺模拟体系非水相Maillard反应[J]. 分析测试学报, 2011, 30(3): 233-241. DOI: 10.3969/j.issn.1004-4957.2011.03.001 |
| 作者姓名： | 杨继 杨柳 卢岚 吴亿勤 曹秋娥 |
| 作者单位： | 1. 红塔烟草(集团)有限责任公司,云南,玉溪,653100;云南大学化学科学与工程学院,云南,昆明,650091 2. 红塔烟草(集团)有限责任公司,云南,玉溪,653100 3. 红塔烟草(集团)有限责任公司,云南,玉溪,653100;昆明理工大学化学工程学院,云南,昆明,650224 4. 云南大学化学科学与工程学院,云南,昆明,650091 |
| 基金项目： | 云南中烟工业公司科技开发项目 |
| 摘 要： | 利用热重-固相微萃取/气相色谱-质谱(TG-SPME/GC-Ms)联用对葡萄糖/天冬酰胺模拟体系非水相Maillard反应热学性质进行了研究,并分析了模拟体系46种热解逸出挥发性产物相对含量的动态变化情况.探讨了有效减少Maillard反应产物丙烯酰胺的方法.结果表明:葡萄糖/天冬酰胺模拟体系非水相Mail-lard反... |
| 关 键 词： | 固相微萃取 热重逸出组分 葡萄糖 天冬酰胺 非水相Maillard反应 |
Investigation of Glucose/Asparagine Model System Nonaqueous Phase Maillard Reaction by Thermogravimetry-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry |
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| YANG Ji,YANG Liu,LU Lan,WU Yi-qin,CAO Qiu-e. Investigation of Glucose/Asparagine Model System Nonaqueous Phase Maillard Reaction by Thermogravimetry-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry[J]. Journal of Instrumental Analysis, 2011, 30(3): 233-241. DOI: 10.3969/j.issn.1004-4957.2011.03.001 | |
| Authors: | YANG Ji YANG Liu LU Lan WU Yi-qin CAO Qiu-e |
| Affiliation: | YANG Ji1,2,YANG Liu1,LU Lan1,3,WU Yi-qin1,CAO Qiu-e2(1.Research and Development Center of Hongta Tobacco(Group) Co.,Ltd,Yuxi653100,China,2.College of Chemistry and Chemical Engineering,Yunnan University,Kunming650091,3.College of Chemical Engineering,Kunming University of Science and Technology,Kunming650224,China) |
| Abstract: | A new combination system of thermogravimetry-solid phase microextraction/gas chromatography-mass spectrometry(TG-SPME/GC-MS) was applied for analysis of the thermal properties of the glucose/asparagine model system nonaqueous phase Maillard reaction.46 main pyrolysis evolved products were identified and the dynamic changes of relative content of these products were monitored.The heating rate and air flow was set at 10 ℃/min and 400 mL/min,respectively.The evolved components were extracted with solid phase microextraction in the temperature range of 50-400 ℃.A continuous sampling method was adopted at different temperature section according to the results of TG/DTA.There were 5 temperature zones in whole reaction process.Additionally,the extract was separated and analyzed by GC-MS.The results showed that the whole thermo decomposition procedure of glucose/asparagine could be divided into four stages.A lot of volatile flavor compounds produced in these stages.The reaction was an endothermonic process.The thermolysis activation energy of glucose and asparagine,respectively,was higher than that of their mixed counter parts.There were 43 chromatographic peaks to be detected.Category and quantity of Maillard reaction product changed following the rise of temperature.In the low-temperature section,long-chain alkane,ketone and furfural were found.In the high-temperature section,pyridine,pyrrole,imidazole and other heterocyclic compounds which contain N atom were detected.Adding vitamin C and ferulaic acid is an effective method to reduce acrylamide in glucose / asparagine model system nonaqueous phase Maillard reaction,and vitamin C on inhibition of acrylamide formation is more efficient than feruliac acid. |
| Keywords: | solid phase microextraction evolved species glucose asparagine nonaqueous phase Maillard reaction |
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