School of Engineering and Science, Jacobs University Bremen, 28759 Bremen, Germany.
J Agric Food Chem. 2012 Mar 28;60(12):3266-74. doi: 10.1021/jf204807z. Epub 2012 Mar 14.
Caramel is one of mankind's best known dietary materials obtained from carbohydrates by heating. Much effort has been expended toward the chemical characterization of the components of caramel but impeded by a lack of suitable analytical techniques sufficiently powerful for providing insight into an extraordinarily complex material. This paper reports the characterization of caramel formed by heating from glucose, fructose, and saccharose using a conceptually novel combination of mass spectrometrical techniques. The analytical strategy employed uses high-resolution mass spectrometry (MS) followed by targeted liquid chromatography-tandem MS experiments. Caramel is composed from several thousand compounds formed by a small number of unselective and chemoselective reactions. Caramelization products include oligomers with up to six carbohydrate units formed through unselective glycosidic bond formation, dehydration products of oligomers losing up to a maximum of eight water molecules, hydration products of sugar oligomers, disproportionation products, and colored aromatic products.
焦糖是人类最熟知的食用材料之一，它通过加热碳水化合物获得。人们已经投入了大量的精力来对焦糖的成分进行化学特性分析，但由于缺乏足够强大的合适分析技术，使得对这种非常复杂的物质的深入了解受到阻碍。本文报道了使用质谱技术的新概念组合对由葡萄糖、果糖和蔗糖加热形成的焦糖进行的特性描述。所采用的分析策略使用高分辨率质谱（MS），然后是靶向液相色谱-串联 MS 实验。焦糖由通过少量非选择性和选择性化学反应形成的几千种化合物组成。焦糖化产物包括通过非选择性糖苷键形成形成的多达六个糖单元的低聚物、失去多达最多 8 个水分子的低聚物的脱水产物、糖低聚物的水合产物、歧化产物和有色芳香产物。
