在热压缩水中的l-亚斯科布酸和l-氨酸之间的梅拉德反应产生的挥发性有机化合物
Liang Feng1,2, Yan Yang1, Ya-Ting Xie1
1School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China.
Journal of the science of food and agriculture
|February 22, 2024
概括
热压缩水 (HCW) 促进了l-酸和l-氨酸之间的梅拉德反应,产生了风味化合物. 反应条件,特别是pH值,对产生的挥发性有机化合物 (VOC) 类型有重大影响.
科学领域:
- 食品化学 食品化学
- 有机化学 有机化学
- 绿色化学 绿色化学
背景情况:
- 热压缩水 (HCW) 是一种新兴的绿色技术,用于提取天然产品.
- 在l-酸 (ASA) 和l-氨酸 (Cys) 之间的梅拉德反应产生了风味和香味行业感兴趣的挥发性有机化合物 (VOC).
研究的目的:
- 探索HCW中来自ASA和Cys的VOCs的形成机制.
- 研究温度,时间和pH对VOC产生的影响.
主要方法:
- 使用热压缩水 (HCW) 作为反应介质.
- 分析的挥发性有机化合物 (VOC) 是由ASA和Cys.之间的梅拉德反应产生的.
- 多种反应参数,包括温度,时间和pH值.
主要成果:
- 鉴定了烯衍生物,聚硫化物和烯衍生物作为主要的VOCs.
- 蒂奥芬衍生物在各种pH水平中形成.
- 在酸性条件下,聚硫化物形成受到青,而在pH值8.0下,pyrazine衍生物受到青.
结论:
- 在HCW中ASA和Cys之间的梅拉德反应主要产生烯衍生物,聚硫化物和烯衍生物.
- 这些VOC的产生受到周围pH条件的显著影响.
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