甲硫氨酸/葡萄糖与相应的美拉德重排产物模型中吡嗪类化合物形成的比较。
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China; Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China; Key Laboratory of Ecological Environment and Information Atlas (Putian University) Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
出版信息
Food Chem. 2022 Jul 15;382:132500. doi: 10.1016/j.foodchem.2022.132500. Epub 2022 Feb 19.
The generation of pyrazines in a binary methionine/glucose (Met/Glc) mixture and corresponding methionine/glucose-derived Amadori rearrangement product (MG-ARP) was studied. Quantitative analyses of pyrazines and methional revealed that MG-ARP generated more methional compared to Met/Glc, whereas lower content and fewer species of pyrazines were observed in the MG-ARP model. Comparing the availability of α-dicarbonyl compounds generated from the Met/Glc model, methylglyoxal (MGO) was a considerably effective α-dicarbonyl compound for the formation of pyrazines during MG-ARP degradation, but glyoxal (GO) produced from MG-ARP did not effectively participate in the corresponding formation of pyrazines due to the asynchrony on the formation of GO and recovered Met. Diacetyl (DA) content was not high enough to form corresponding pyrazines in the MG-ARP model. The insufficient interaction of precursors and rapid drops in pH limited the formation of pyrazines during MG-ARP degradation. Increasing reaction temperature could reduce the negative inhibitory effect by promoting the content of precursors.
研究了二元蛋氨酸/葡萄糖（Met/Glc）混合物和相应的蛋氨酸/葡萄糖衍生的麦拉德重排产物（MG-ARP）中吡嗪的生成。吡嗪和甲硫醛的定量分析表明，与 Met/Glc 相比，MG-ARP 生成了更多的甲硫醛，而在 MG-ARP 模型中观察到的吡嗪含量较低，种类也较少。比较从 Met/Glc 模型生成的α-二羰基化合物的可用性，在 MG-ARP 降解过程中，MGO 是形成吡嗪的相当有效的α-二羰基化合物，但是由于 GO 和回收的 Met 的形成不同步，来自 MG-ARP 的 GO 并没有有效地参与相应的吡嗪形成。DA 的含量不足以在 MG-ARP 模型中形成相应的吡嗪。前体之间的相互作用不足以及 pH 值的快速下降限制了 MG-ARP 降解过程中吡嗪的形成。提高反应温度可以通过促进前体的含量来降低负抑制作用。
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