摘要
美拉德反应目前被认为是形成丙烯酰胺的重要途径。本文对葡萄糖和天冬酰胺模拟体系中丙烯酰胺的形成规律进行研究。结果表明,反应温度和时间对丙烯酰胺的产生量具有很大的影响,即随着温度和时间的增加,丙烯酰胺的产生量也相应增加;研究还发现,丙烯酰胺与天冬酰胺、吸光度之间呈线性关系,与葡萄糖、果糖也呈一定的相关性。
Maillard reaction was proved as the main pathway to form acylamide. The reactions in glucose/asparagine model system was carried out, and the formation of acrylamide, decrease of asparagine, glucose, and increase of absorbance at 420nm were studied. The results showed that heating temperature and heating time had significant influence on the content of acrylamide. With the increase of temperature and time, the color of solution darkened, the content of acrlamide was increased, and the contents of glucose and asparagin were declined. The significant correlations between acrylamide and asparagine, glucose, absorbance at 420nm were obtained, respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期108-109,113,共3页
Science and Technology of Food Industry
作者简介
张海霞（1982-），女，在读硕士研究生，研究方向：食品安全。
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