| 葡萄糖/天冬酰氨模拟体系丙烯酰胺形成 |
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| 引用本文： | 章银良,白明星.葡萄糖/天冬酰氨模拟体系丙烯酰胺形成[J].食品研究与开发,2010,31(4). |
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| 作者姓名： | 章银良 白明星 |
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| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
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| 基金项目： | 郑州轻工业学院博士基金 |
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| 摘 要： | 采用葡萄糖与天冬酰氨的模拟体系来研究反应条件对丙烯酰胺的产生的影响.以色度、198 nm下紫外吸光度和丙烯酰胺含量为指标,考察反应温度、时间、初始pH值和摩尔配比对丙烯酰胺形成的影响.结果表明反应温度是影响丙烯酰胺形成关键因素,葡萄糖比天冬酰胺对模拟体系的丙烯酰胺形成影响要大,初始pH值在8时,丙烯酰胺形成最大.
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| 关 键 词： | 丙烯酰胺 美拉德反应 模拟体系 天冬酰胺 |
The Formation Study of Acrylamide in the Model System of Glucose/Asparagine |
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| ZHANG Yin-liang,BAI Ming-xing.The Formation Study of Acrylamide in the Model System of Glucose/Asparagine[J].Food Research and Developent,2010,31(4). |
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| Authors: | ZHANG Yin-liang BAI Ming-xing |
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| Affiliation: | ZHANG Yin-liang,BAI Ming-xing(School of Food , Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China) |
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| Abstract: | The model system of glucose and Asparagine was carried out to study the effect of reaction condition on acrylamide formation.The effect of reaction temperature,reaction time,original pH value and molar ration on acrylamide formation have been studied in terms of colority,UV absorbency at 198 nm and the content of acrylamide.The results demonstrate that reaction temperature is a key factor for acrylamide formation,glucose is much more important for acrylamide formation than asparagine.And the content of acry... |
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| Keywords: | acrylamide Maillard reaction model system Asparagine |
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