亚硫酸盐对脱氧糖酮和 4-甲基咪唑在焦糖模型体系中的促进作用。
Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system.
机构信息
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
出版信息
Food Chem. 2017 May 15;223:121-127. doi: 10.1016/j.foodchem.2016.12.033. Epub 2016 Dec 18.
In this study, hydrogen-deuterium (H/D) exchange experiment was carried out to reveal the promotion effect of sulfite on the formation of deoxyosones and 4-methylimidazole (4-MeI) in the Maillard reaction. Glucose-ammonium (40mmol/L, pH 7.4 in PBS) model systems with different levels of sulfite were incubated at 110°C for 2h. Alpha-dicarbonyls were detected after derivatization by a high-performance liquid chromatography with a diode array detector (HPLC-DAD). 4-MeI in the Maillard reaction was tested using a high-performance anion exchange chromatography with an electrochemical detector (HPAEC-ED). The H/D exchange ratios of hexose (fructose, glucose and mannose) were tested by HPAEC-MS. Results showed that the aldo-enol transition of enediol was promoted by sulfite, which promoted the formation of deoxyosones and 4-MeI. In addition, the oxidation reaction of enediols was inhibited by the antioxidant sulfite, which caused the inhibition of osones formation in the Maillard reaction.
在这项研究中，进行了氢氘（H/D）交换实验，以揭示亚硫酸盐对美拉德反应中脱氧酮和 4-甲基咪唑（4-MeI）形成的促进作用。葡萄糖-氨（40mmol/L，PBS 中 pH7.4）模型体系中含有不同水平的亚硫酸盐，在 110°C 下孵育 2h。通过高效液相色谱-二极管阵列检测器（HPLC-DAD）衍生化后检测α-二羰基化合物。使用高效阴离子交换色谱-电化学检测器（HPAEC-ED）检测美拉德反应中的 4-MeI。通过高效阴离子交换色谱-质谱（HPAEC-MS）测试己糖（果糖、葡萄糖和甘露糖）的 H/D 交换比。结果表明，亚硫酸盐促进了烯二醇的醛醇转变，从而促进了脱氧酮和 4-MeI 的形成。此外，抗氧化剂亚硫酸盐抑制了烯二醇的氧化反应，导致美拉德反应中 osones 的形成受到抑制。
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