Yu Ai-Nong, Zhou Yong-Yan, Yang Yi-Ni
Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi, Hubei 445000, China; School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi, Hubei 445000, China.
School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi, Hubei 445000, China.
Food Chem. 2017 Apr 15;221:1678-1684. doi: 10.1016/j.foodchem.2016.10.119. Epub 2016 Oct 27.
The kinetics of browning and the correlation between browning products (BPs) and pyrazine compounds were investigated by heating equimolar l-ascorbic acid (ASA)/acidic amino acids under weak alkaline conditions at 120-150°C for 10-120min. The formations of BPs and pyrazine compounds from the reaction were monitored by UV-vis and SPME-GC-FID, respectively. The formation of BPs in both ASA/l-glutamic acid and ASA/l-aspartic acid model reaction systems followed zero order reaction kinetics with activation energies (E) of 90.13 and 93.38kJ/mol, respectively. ASA/l-aspartic acid browned at a slightly higher rate than ASA/l-glutamic acid. The total concentration of pyrazine compounds was highly and positively correlated with that of BPs. Based on the observed kinetic data, the formation mechanisms of BPs and pyrazine compounds were proposed.
通过在120 - 150°C的弱碱性条件下将等摩尔的l-抗坏血酸（ASA）/酸性氨基酸加热10 - 120分钟，研究了褐变动力学以及褐变产物（BPs）与吡嗪化合物之间的相关性。分别通过紫外可见光谱和固相微萃取-气相色谱-火焰离子化检测法监测反应中BPs和吡嗪化合物的形成。在ASA/l-谷氨酸和ASA/l-天冬氨酸模型反应体系中，BPs的形成均遵循零级反应动力学，活化能（E）分别为90.13和93.38kJ/mol。ASA/l-天冬氨酸的褐变速率略高于ASA/l-谷氨酸。吡嗪化合物的总浓度与BPs的总浓度呈高度正相关。基于观察到的动力学数据，提出了BPs和吡嗪化合物的形成机制。
