CAJ | 학술논문

采用热重分析、同步差热分析以及差示扫描量热分析等热分析方法,对L-阿拉伯糖、L-半胱氨酸以及阿拉伯糖/半胱氨酸模型体系非水相Maillard反应热学性质进行了详细的研究.同时,采用热质联用分析方法对阿拉伯糖/半胱氨酸体系挥发性产物形成的热学特性进行了分析.结果表明:(1)L-阿拉伯糖和L-半胱氨酸混合物的降解活化能大大低于它们各自的降解活化能;(2)L-阿拉伯糖/L-半胱氨酸体系早期Maillard反应是一个吸热过程,反应的进行对温度及特定温度条件下的加热时间有依赖性;(3)大多数Maillard反应挥发性风味物质是在第二失重阶段形成,H_2S也只在第二失重段产生,说明半胱氨酸Strecker降解脱H_2S需要较高的反应温度,含硫化合物的形成需要H_2S的参与,因而它们的产生同样需要较高反应温度条件.
채용열중분석、동보차열분석이급차시소묘량열분석등열분석방법,대L-아랍백당、L-반광안산이급아랍백당/반광안산모형체계비수상Maillard반응열학성질진행료상세적연구.동시,채용열질련용분석방법대아랍백당/반광안산체계휘발성산물형성적열학특성진행료분석.결과표명:(1)L-아랍백당화L-반광안산혼합물적강해활화능대대저우타문각자적강해활화능;(2)L-아랍백당/L-반광안산체계조기Maillard반응시일개흡열과정,반응적진행대온도급특정온도조건하적가열시간유의뢰성;(3)대다수Maillard반응휘발성풍미물질시재제이실중계단형성,H_2S야지재제이실중단산생,설명반광안산Strecker강해탈H_2S수요교고적반응온도,함류화합물적형성수요H_2S적삼여,인이타문적산생동양수요교고반응온도조건.
The thermal properties of D-ribose, L-cysteine and Maillard reaction of non-aqueous phase ribose/cysteine model system were detailed investigated through thermal analysis methods such as thermal gravity, simultaneous differential thermal analysis and differential scanning calorimetry. The thermal behavior of the formation of volatiles in the reaction of ribose/cysteine was also studied by thermal gravity-mass spectrometry. It showed that the degradation temperature of L-arabinose and cysteine, respectively, were higher than that of their mixed counterparts. The earlier reaction of L-arabinose/cysteine was an endothermonic process and it must be depend on the reaction temperature and reaction duration under specific temperature. Most of volatile compounds produced in the second phase of weight loss and hydrogen sulfide also occurred in this period. It shown that Strecker degradation of cysteine into hydrogen sulfide required more higher reaction temperature. Furthermore, sulfurous compounds could generate as a result of the formation of hydrogen sulfide. Hence, the formation of sulfurous compounds had strong temperature dependence.