College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510640, China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640, China.
J Agric Food Chem. 2015 Sep 16;63(36):8031-6. doi: 10.1021/acs.jafc.5b02616. Epub 2015 Sep 4.
The effect of glucosamine analogues (glucosamine and acetylglucosamine) and free ammonium on the formation of 4-methylimidazole (4-MeI) was investigated in the caramel model reaction systems. Methylglyoxal (MGO) was detected after derivatization by high-performance liquid chromatography with a diode array detector (HPLC-DAD). 4-MeI in the Maillard reaction was tested using a high-performance cation exchange chromatography coupled with APCI-MS (HPCEC-MS). The levels of pyrazines tested by gas chromatography (GC) coupled with MS were applied to mark the condensation reaction between dicarbonyls and free ammonium. Results showed that the formation of 4-MeI and its precursor MGO was inhibited in glucosamine analogue model reaction systems. Besides, the results from pyrazines and brown intensity in glucosamine analogues model reaction systems indicated that glucosamine analogues mainly underwent the reaction of intra-intermolecular polymerization into melanoidins rather than the degradation reaction into MGO. Using glucosamine analogues to produce the caramel color with a low level of 4-MeI was applicable.
研究了氨基葡萄糖类似物（氨基葡萄糖和乙酰氨基葡萄糖）和游离氨对焦糖模型反应体系中 4-甲基咪唑（4-MeI）形成的影响。通过高效液相色谱-二极管阵列检测器（HPLC-DAD）衍生化后检测到了甲基乙二醛（MGO）。采用高效阳离子交换色谱-电喷雾质谱（HPCEC-MS）检测美拉德反应中的 4-MeI。通过气相色谱（GC）-质谱（MS）联用测试了吡嗪的水平，以标记二羰基化合物和游离氨之间的缩合反应。结果表明，氨基葡萄糖类似物模型反应体系中 4-MeI 及其前体 MGO 的形成受到抑制。此外，氨基葡萄糖类似物模型反应体系中吡嗪和棕色强度的结果表明，氨基葡萄糖类似物主要经历了分子内-分子间聚合生成类黑精的反应，而不是降解生成 MGO 的反应。使用氨基葡萄糖类似物生产 4-MeI 含量低的焦糖色是可行的。
