广州化工
廣州化工
엄주화공
GUANGZHOU CHEMICAL INDUSTRY AND TECHNOLOGY
2015年
2期
59-61
,共3页
肖桂明%卢红兵%车靖%李敏%徐成
肖桂明%盧紅兵%車靖%李敏%徐成
초계명%로홍병%차정%리민%서성
微波加热%梅拉德反应%GC-MS%反应产物
微波加熱%梅拉德反應%GC-MS%反應產物
미파가열%매랍덕반응%GC-MS%반응산물
microwave heating%Maillard reaction%GC-MS%reaction products
研究了赖氨酸与葡萄糖分别在80℃、100℃、120℃下微波加热30 min对反应体系产物的影响。采用GC-MS测定分析其反应产物的醚溶性成分，结果表明主要成分为具有烘烤香的吡嗪类化合物，含量占总产物的80%以上。相同作用时间内，随着微波加热温度的升高，反应产物的种类增加不太明显，而含量有较显著的增加。
研究瞭賴氨痠與葡萄糖分彆在80℃、100℃、120℃下微波加熱30 min對反應體繫產物的影響。採用GC-MS測定分析其反應產物的醚溶性成分，結果錶明主要成分為具有烘烤香的吡嗪類化閤物，含量佔總產物的80%以上。相同作用時間內，隨著微波加熱溫度的升高，反應產物的種類增加不太明顯，而含量有較顯著的增加。
연구료뢰안산여포도당분별재80℃、100℃、120℃하미파가열30 min대반응체계산물적영향。채용GC-MS측정분석기반응산물적미용성성분，결과표명주요성분위구유홍고향적필진류화합물，함량점총산물적80%이상。상동작용시간내，수착미파가열온도적승고，반응산물적충류증가불태명현，이함량유교현저적증가。
The influence of lysine and glucose on Maillard reaction products heated by microwave for 30 min at 80 ℃, 100 ℃ and 120 ℃ were studied. GC-MS were utilized to measure and analyze the ether-soluble component of reaction products. The results showed that the main components were pyrazine compounds with baked fragrant, which took more than 80% of total products. Within the same reaction time, as the temperature rose, the kinds of the reaction products not significantly increased, while the quantity did.
