Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada.
Department of Chemistry, University of Alberta, E3-44, Chemistry Centre, Edmonton, AB T6G 2G2, Canada.
Food Chem. 2020 Mar 5;308:125612. doi: 10.1016/j.foodchem.2019.125612. Epub 2019 Oct 4.
A mixture of glucosamine (GlcN, 15% w/v) and different amino acids in 1:1 M ratio was incubated at 70 °C for 12 h. The resulting GlcN-amino acid caramels were analysed for α-dicarbonyl compounds, polyhydroxyalkyl pyrazines, heterocyclic compound and alkylimidazoles. All the analyses were performed by using HPLC-MS/MS followed by pooling the variables with principal component analysis (PCA). GlcN-Gly caramels generated the greatest amount of butterscotch aromatic compound diacetyl and polyhydroxyalkyl pyrazines (fructosazine and deoxyfructosazine). The potentially toxic heterocyclic compound, 5-hydroxymethylfurfural (HMF) was generated in greater amounts with the GlcN-Arg caramels. However, the toxic alkylimidazoles (4-MEI and THI) were not present in any of the GlcN-amino acid caramels. The results suggest that caramel with butterscotch aroma and bioactivity can be produced with GlcN-amino acid at 70 °C. The PCA performed discriminated the majority of the GlcN-amino acid combinations; GlcN-Gly and GlcN-Ser were best discriminated.
将葡萄糖胺（GlcN，15%w/v）与等摩尔比的不同氨基酸混合，在 70°C 下孵育 12 小时。分析所得的 GlcN-氨基酸焦糖中的α-二羰基化合物、多羟烷基吡嗪、杂环化合物和烷基咪唑。所有分析均通过 HPLC-MS/MS 进行，并通过主成分分析（PCA）对变量进行合并。GlcN-Gly 焦糖产生的焦糖香味二乙酰和多羟烷基吡嗪（果糖嗪和脱氧果糖嗪）含量最高。GlcN-Arg 焦糖产生的潜在有毒杂环化合物 5-羟甲基糠醛（HMF）含量更高。然而，任何 GlcN-氨基酸焦糖中都没有毒性烷基咪唑（4-MEI 和 THI）。结果表明，在 70°C 下可以用 GlcN-氨基酸生产具有焦糖香味和生物活性的焦糖。PCA 对大多数 GlcN-氨基酸组合进行了区分；GlcN-Gly 和 GlcN-Ser 得到了最好的区分。
