| “水解植物蛋白液 葡萄糖”模型热反应中 3-氯-1,2-丙二醇的研究 |
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| 引用本文： | 黄明泉,吴继红,孙宝国,陈海涛,田红玉,孙培培.“水解植物蛋白液 葡萄糖”模型热反应中 3-氯-1,2-丙二醇的研究[J].食品安全质量检测技术,2014,5(5):1485-1489. |
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| 作者姓名： | 黄明泉 吴继红 孙宝国 陈海涛 田红玉 孙培培 |
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| 作者单位： | 1.北京市食品风味化学重点实验室;2.食品添加剂与配料北京高校工程研究中心,1.北京市食品风味化学重点实验室; 2.食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室; 2.食品添加剂与配料北京高校工程研究中心,1.北京市食品风味化学重点实验室;2.食品添加剂与配料北京高校工程研究中心,1.北京市食品风味化学重点实验室;2.食品添加剂与配料北京高校工程研究中心,1.北京市食品风味化学重点实验室;2.食品添加剂与配料北京高校工程研究中心 |
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| 基金项目： | (编号31101350)；国家科技计划项目子课题(编号2012BAK17B11-4)； |
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| 摘 要： | 通过设计“水解植物蛋白液 葡萄糖”模型热反应,考察了不同3-氯-1,2-丙二醇 (3-MCPD)含量的HVP液、葡萄糖用量、反应温度、反应时间等因素对热反应产物中 3-MCPD 含量的影响。结果表明：模型热反应产物中 3-MCPD 含量随着 HVP 液中 3-MCPD 的含量增加而增加；随着葡萄糖用量增加而减少；随着反应温度的升高,3-MCPD 的量先增加后减少；热反应时间越长,3-MCPD 的含量越高。
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| 关 键 词： | 3-氯-1 2-丙二醇 HVP液 葡萄糖 模型热反应 |
| 收稿时间： | 2014/4/11 0:00:00 |
| 修稿时间： | 2014/5/20 0:00:00 |
Studies on the formation of 3-chloro-1, 2-propanediol in the model of hydrolyzed vegetable protein liquid and glucose |
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| HUANG Ming-Quan,WU Ji-Hong,SUN Bao-Guo,CHEN Hai-Tao,TIAN Hong-Yu and SUN Pei-Pei.Studies on the formation of 3-chloro-1, 2-propanediol in the model of hydrolyzed vegetable protein liquid and glucose[J].Food Safety and Quality Detection Technology,2014,5(5):1485-1489. |
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| Authors: | HUANG Ming-Quan WU Ji-Hong SUN Bao-Guo CHEN Hai-Tao TIAN Hong-Yu and SUN Pei-Pei |
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| Affiliation: | Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients |
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| Abstract: | The effects of thermal reaction meaty flavorings ingredients and processing on 3-chloropropane-1, 2-diol (3-MCPD) have been investigated in this paper. The proposed protocol is based on the establishment of model which is consisted of hydrolyzed vegetable protein (HVP) liquid and Glucose. The results showed that the amount of HVP and Glucose, reaction temperature and reaction time were all key factors on generation of 3-MCPD. 3-MCPD levels increased with raising the amount of HVP liquid. But the amount of Glucose had an inhibiting effect on 3-MCPD levels. The influence of the system temperature was relatively complicated. Further raising temperatures, lead to more 3-MCPD generation at first, but then decreased. With the increase of reaction time, the content of 3-MCPD increased to a high level. |
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| Keywords: | 3-chloro-1 2-propanediol hydrolyzed vegetable protein Glucose thermal reaction model |
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