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投稿时间:2018-10-26
投稿时间:2018-10-26
中文摘要: 研究赖氨酸-葡萄糖(Lys-Glu)模拟体系中吡咯素的生成条件。构建赖氨酸-葡萄糖模拟体系,以吡咯素生成量为评价指标,采用高效液相色谱法(high performance liquid chromatography,HPLC)检测模型中吡咯素含量,在单因素试验的基础上采用Box-Behnken方法,通过响应面设计优化Lys-Glu模拟体系中吡咯素生成的最优条件,对吡咯素生成的加热时间、反应温度、缓冲溶液pH值、原料配比4个因素进行了探究。试验结果表明,加热时间、反应温度和原料中葡萄糖浓度对吡咯素的生成均有显著影响(P<0.05),并且Lys-Glu模拟体系在110℃,葡萄糖浓度0.5 mol/L、赖氨酸浓度0.6 mol/L,缓冲溶液pH值为7.4的条件下反应50 min,可得到吡咯素的最大生成量4.69 μmol/L。
Abstract:The conditions of pyrraline formation and used Lys-Glu as the simulation system to explore the effect of different processing conditions on the formation of pyrraline was studied.The optimization of the formating conditions,containing heating time,temperature,pH and the ratio of raw material,was carried out using by the combined use of one-factor-at-a-time method and response surface analysis(RSA)with Box-Behnken experimental design,using the content of pyrraline produced as the evaluation index.The pyrraline content in the model was determined by high performance liquid chromatography (HPLC).The results showed that Lys-Glu simulation system,where the concentration of Glu and Lys was 0.5 mol/L and 0.6 mol/L,respectively,and the pH of the Buffer solution was 7.4,the maximum of pyrraline at 4.69 μmol/L could be achieved under the reaction time of 50 min under 110℃.
keywords: food processing pyrraline formation rule response surface analysis (RSA) high performance liquid chromatography(HPLC)
文章编号:201903002 中图分类号: 文献标志码:
基金项目:国家自然科学基金(31571940);2018年研究生科研能力提升计划项目
Author Name | Affiliation |
ZHANG Ying,YUAN Xin-yue,WANG Jing* | Beijing Technology&Business University,Beijing 100048,China |
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