甘油体系研究奶糖内源性甲醛的生成机理

在甘油体系中研究奶糖内源性甲醛的生成机理，并用衍生液提取、高效液相色谱法对其进行检测。结果表明：甘油能有效收集奶糖及其主要成分经高温处理后生成的甲醛；乳粉是奶糖中甲醛生成的主要物质，而乳粉中的酪蛋白和乳糖的美拉德反应是奶糖中甲醛生成的主要原因。本研究中发现酪蛋白和乳糖在60～120℃分别加热1h，甲醛的生成量及其变化趋势与乳粉在相同条件下处理所产生的甲醛量及变化趋势相似，而且甲醛的生成量随热处理强度的增强而增加。同时发现不同糖类与酪蛋白美拉德反应对甲醛生成的影响不同，其中葡萄糖的影响最大，其次为果糖、乳糖，蔗糖对酪蛋白甲醛的生成基本无影响。

Formation Mechanism of Endogenous Formaldehyde in Toffee with Glycerol System

The formation mechanism of endogenous formaldehyde in toffee was studied by glycerol system. High performance liquid chromatography (HPLC)-derived liquid extraction method was used to determine formaldehyde. The results showed that glycerol could collect formaldehyde efficiently during the production of toffee. As major compositions of toffee, milk powder plays an important role in the generation of formaldehyde. The major reason for the generation of endogenous formaldehyde in toffee was Maillard reaction between casein and lactose. The content of formaldehyde and its variation tendency in casein-lactose-glycerol system treated at 60—120 ℃ for 1 h was similar with milk powder-lactoseglycerol system under the same condition. Positive correlation between formaldehyde content and high temperature treatment was observed. Different kinds of carbohydrates play different roles in the generation of formaldehyde. The most obvious impact was glucose, which was followed by fructose, lactose and sucrose.