CAJ | 학술논문

采用热重-微分热重技术研究了1-L-谷氨酸-1-脱氧-D-果糖的热失重和裂解温度，通过在线裂解气质联用技术分别分析研究了无氧和有氧条件下1-L-谷氨酸-1-脱氧-D-果糖在300℃、600℃、750℃和900℃四个温度的热裂解产物。研究结果表明1-L-谷氨酸-1-脱氧-D-果糖的裂解温度为161.3℃，在700℃时失重达到90.50%。无氧和有氧条件下裂解产物的种类和数量随着裂解温度升高而增多，有氧条件下裂解产物总数稍多于无氧条件，但种类有明显差异。无氧裂解和有氧裂解产物主要为酮类、吡咯类、吡啶类、呋喃类、吡嗪类、吲哚类以及少量芳香族化合物。有氧热裂解产物的香韵分析结果表明1-L-谷氨酸-1-脱氧-D-果糖裂解产物具有烘烤香、坚果香、甜香、花香、奶香等香韵。
채용열중-미분열중기술연구료1-L-곡안산-1-탈양-D-과당적열실중화렬해온도，통과재선렬해기질련용기술분별분석연구료무양화유양조건하1-L-곡안산-1-탈양-D-과당재300℃、600℃、750℃화900℃사개온도적열렬해산물。연구결과표명1-L-곡안산-1-탈양-D-과당적렬해온도위161.3℃，재700℃시실중체도90.50%。무양화유양조건하렬해산물적충류화수량수착렬해온도승고이증다，유양조건하렬해산물총수초다우무양조건，단충류유명현차이。무양렬해화유양렬해산물주요위동류、필각류、필정류、부남류、필진류、신타류이급소량방향족화합물。유양열렬해산물적향운분석결과표명1-L-곡안산-1-탈양-D-과당렬해산물구유홍고향、견과향、첨향、화향、내향등향운。
Thermal gravimetric analysis and pyrolysis temperature of 1-L-glutamic-1-deoxy-D-fructose were investigated by thermogravimetry-derivative thermogravimetry analysis (TG-DTG). Pyrolysis analysis of 1-L-glutamic-1-deoxy-D-fructose was performed by an on-line pyrolysis gas chromatography-mass spectrometry (Py-GC-MS) at temperatures of 300℃,600℃,750℃and 900℃under atmosphere of pure nitrogen and mixing of nitrogen and oxygen (v/v 9:1) respectively. Results indicated that pyrolysis temperature of 1-L-glutamic-1-deoxy-D-fructose was 161.3℃and weight loss at 700℃reached 90.50%. When 1-L-glutamic-1-deoxy-D-fructose was treated under oxygen-free and oxygen-presence conditions, both varieties and amount of pyrolysis products increased when pyrolysis temperature rose from 300℃to 900℃. The amount of products under aerobic condition was slightly more than that under oxygen-free condition. The variety of products between two conditions was significantly different. Ketones, pyrroles, pyridines, furans, pyrazines, indoles and a few aromatic compounds were found in the pyrolysis products under two conditions. Analysis on flavor notes of aerobic pyrolysis products indicated that pyrolysis products of 1-L-glutamic-1-deoxy-D-fructose featured baked, nutty, sweet, floral and creamy flavors.