College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
J Sci Food Agric. 2011 Sep;91(12):2241-6. doi: 10.1002/jsfa.4445. Epub 2011 May 26.
The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems.
Headspace volatiles generated in reaction mixtures were examined by solid-phase microextraction in combination with gas chromatography-mass spectrometry. The addition of lipid had a suppressing effect on most of the sulfur-containing compounds derived from the reaction between cysteine and xylose, especially for 2-methyl-3-furanthiol, 2-furanmethanethiol, 2-methylthiophene, and 3-methylthiophene. One of the intermediates-furfural-was also formed in much lower concentration when lard was present. In addition, cysteine and xylose modified lipid oxidation pathways, so that lipid-derived alcohols, alkylfurans and aliphatic acids were formed rather than aldehydes. Compared with the lard heated alone, most aldehydes were formed at lower levels in the lard-containing reaction mixtures, and several aldehydes including hexanal, heptanal, (2E)-heptenal and (2E,4E)-heptadienal were absent.
The addition of lipid was inhibitory to the formation of most sulfur-containing compounds in the Maillard reaction. Furthermore, Maillard reaction products influenced the formation of products from lipid oxidation.
脂质氧化产物在美拉德反应途径中的存在是当今特别引人关注的问题。本研究的目的是研究猪油及其氧化产物对胱氨酸和木糖模型体系中挥发性物质形成的影响。
通过固相微萃取与气相色谱-质谱联用，对反应混合物中生成的顶空挥发性物质进行了研究。添加脂质对胱氨酸和木糖反应生成的大多数含硫化合物有抑制作用，特别是 2-甲基-3-呋喃硫醇、2-呋喃甲硫醇、2-甲基噻吩和 3-甲基噻吩。存在猪油时，糠醛这一中间产物的形成浓度也较低。此外，胱氨酸和木糖修饰了脂质氧化途径，从而形成了脂质衍生的醇、烷基呋喃和脂肪酸，而不是醛。与单独加热猪油相比，大多数醛在含猪油的反应混合物中的形成水平较低，并且一些醛（包括己醛、庚醛、（2E）-庚烯醛和（2E，4E）-庚二烯醛）不存在。
添加脂质对美拉德反应中大多数含硫化合物的形成有抑制作用。此外，美拉德反应产物影响了脂质氧化产物的形成。
