CAJ | 학술논문

目的：通过设计“水解植物蛋白液+葡萄糖”热反应模型,并结合气质联机对模型热反应中生成的3-氯-1,2-丙二醇(3-MCPD)的含量进行分析。方法通过单因素实验考察不同3-MCPD 含量的水解植物蛋白(HVP)液、葡萄糖用量、反应温度、反应时间等因素对模型热反应产物中3-MCPD 含量的影响,并初步探究3-MCPD 的生成规律。结果模型热反应产物中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,在100℃达到最大,120℃开始减少,140℃急剧减少；在一定的时间范围内,3-MCPD的生成量随着反应时间的增加而升高。结论该热反应模型的构建,对3-MCPD的生成规律探究有一定的价值,为实际生产中减少3-MCPD 的含量具有指导作用。
목적：통과설계“수해식물단백액+포도당”열반응모형,병결합기질련궤대모형열반응중생성적3-록-1,2-병이순(3-MCPD)적함량진행분석。방법통과단인소실험고찰불동3-MCPD 함량적수해식물단백(HVP)액、포도당용량、반응온도、반응시간등인소대모형열반응산물중3-MCPD 함량적영향,병초보탐구3-MCPD 적생성규률。결과모형열반응산물중3-MCPD 함량수착 HVP 액중3-MCPD 적함량증가이증가；수착포도당용량증가이감소；수착반응온도적승고,3-MCPD적량선증가후감소,재100℃체도최대,120℃개시감소,140℃급극감소；재일정적시간범위내,3-MCPD적생성량수착반응시간적증가이승고。결론해열반응모형적구건,대3-MCPD적생성규률탐구유일정적개치,위실제생산중감소3-MCPD 적함량구유지도작용。
Objective The effects of thermal reaction meaty flavorings ingredients and processing on 3-chloropropane-1, 2-diol (3-MCPD) have been investigated using gas chromatography-mass spectrometer (GC-MS) in this paper. Methods The proposed protocol is based on the establishment of model which is consisted of hydro-lyzed vegetable protein (HVP) liquid and glucose. Results 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 tem-perature was relatively complicated. Raising temperatures lead to more 3-MCPD generation at first, but then the amount of 3-MCPD decreased. With the increase of reaction time, the content of 3-MCPD increased to a high level. Conclusion The construction of thermal reaction model for generating of 3-MCPD is valuable in reducing the amount of 3-MCPD in the actual production.