文献类型：期刊文献

中文题名：巴菲蛤浓缩液酸水解产物与还原糖的美拉德反应成分分析

英文题名：Maillard reaction composition analysis of the reducing sugar and acid hydrolysate of paphiaundulata juice concentrate

作者：郝晓敏[1];陈济铭[1];谷长生[1];宋文东[1]

机构：[1]广东海洋大学应用化学系,湛江524088

年份：2008

卷号：33

期号：9

起止页码：83

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2004、北大核心

基金：广东省教育厅重点项目(0609084);广东海洋大学校选课题(0612178;0612179)

语种：中文

中文关键词：巴菲蛤浓缩液;美拉德反应;气相色谱-质谱

外文关键词：paphiaundulata juice concentrate; Maillard reaction; GC-MS

中文摘要：以巴菲蛤浓缩液为原料,用稀盐酸为溶剂回流得水解产物。其水解产物分别与葡萄糖、蔗糖进行美拉德反应得棕色产物,两种棕色产物有较浓的香味,对其醚溶性成分采用GC-MS分析,总共鉴定出13种物质,其中水解产物与葡萄糖反应的有8种,与蔗糖反应的有5种,4-羰基正戊酸是其中的主要产物。

外文摘要：Maillard reaction composition from the reducing sugar and hydrolysate of paphiaundulata juice concentrate were reactivity by reflux extraction in dilute hydrochloric acid, brown and obvious perfume with product. Some Maillard reaction constituents of the reducing sugar and hydrolysate of paphiaundulata juice concentrate were determined by GC-MS. Thirteen compounds were identified in all, including eight organic compound from reaction of the grape sugar and hydrolysate of paphiaundulata juice concentrate, five organic compound from reaction of the cane sugar and hydrolysate of paphiaundulata juice concentrate. Primary product of Maillard reaction composition is 4-oxopentanoic acid.