| pH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 |
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| 引用本文： | 侯亚龙,陈正行,罗昌荣,王光雨. pH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[J]. 食品科学, 2007, 28(4): 87-91 |
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| 作者姓名： | 侯亚龙 陈正行 罗昌荣 王光雨 |
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| 作者单位： | 江南大学食品学院； 华宝食用香精香料(上海)有限公司； 华宝食用香精香料(上海)有限公司 江苏 无锡 214036； 江苏 无锡 214036； 上海 201821； |
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| 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。研究结果表明,中性、弱酸性条件有利于挥发性风味物质的形成。pH5时挥发性风味物质的总量最大且各类挥发性风味物质较丰富;pH7时虽然挥发性风味物质的总量较低但各类挥发性风味物质最丰富;强酸性条件不利于挥发性风味物质的产生;碱性条件虽有利于含氮、硫、氧等的杂环化合物的形成,但挥发性风味物质总量低,pH9时苯系物生成量较多。
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| 关 键 词： | 阿拉伯糖/半胱氨酸模型体系 pH 挥发性风味物质 风味化合物 |
| 文章编号： | 1002-6630（2007）04-0087-05 |
| 修稿时间： | 2006-04-23 |
Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation |
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| HOU Ya-long,CHEN Zheng-xing,LUO Chang-rong,WANG Guang-yu. Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation[J]. Food Science, 2007, 28(4): 87-91 |
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| Authors: | HOU Ya-long CHEN Zheng-xing LUO Chang-rong WANG Guang-yu |
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| Affiliation: | 1.School of Food Science and Engineering,Southern Yangtze University,Wuxi 214036,China; 2.Huabao Flavors and Chemicals(Shanghai)Co.Ltd.,Shanghai 201821,China |
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| Abstract: | Effects ofpH on the formation of volatile and semi-volatile substances in the Maillard reaction systems of arabinose/ cysteine were analyzed and compared by the method of headspace-solid microextraction associated with gas chromatographymass spectrography. It was found that neutral and weak acid conditions are advantageous to the production of aroma compounds. The relative yield of aroma compounds is lower in strong acid condition than in former condition. The basic condition is advantageous to produce heterocyclic compounds which contain nitrogen, oxygen or sulfur atom. Since the yield of volatiles of pH9 system is the lowest, the absolute yield of every aroma compound is not high. In addition, we should pay attention to that there are a large number of benzene derivatives in the system of pH9, some of which are harmful. |
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| Keywords: | pH |
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