期刊论文

Formative Regularity of N~ε -(1 - Carboxymethyl) - L - lysine in Lysine - Glucose Model Reaction System of Baked Food

中文

中国粮油学报

1003-0174

2019

34

12

41-46,58

10.3969/j.issn.1003-0174.2019.12.008

国家自然科学基金(31371817) 河南省高等学校青年骨干教师培养计划(2016GGJS-268) 河南省科技攻关(172102110222)。

本校为第一机构

通过建立基于焙烤食品的赖氨酸-葡萄糖模式反应体系并利用超高效液相色谱-串联质谱UPLC-MS/MS检测方法,研究pH、底物浓度,反应温度与反应时间等工艺条件对羧甲基赖氨酸形成的影响及羧甲基赖氨酸含量的动力学变化规律。结果表明,pH值、底物浓度和反应时间与体系中羧甲基赖氨酸含量均呈正相关;而反应温度对体系中羧甲基赖氨酸含量的影响较为复杂,呈先增大后减小的趋势,在pH值为7.0,底物浓度为0.3 mol/L和反应时间为30 min的条件下,反应温度为100℃时羧甲基赖氨酸的含量达到最大值为317.37 mg/mol赖氨酸。动力学研究发现在低温加热的反应体系中,羧甲基赖氨酸的含量随着反应时间的延长而增大;而在高...

In this experiment,a lysine - glucose model reaction system based on baked food was established and an ultra - performance liquid chromatography - tandem mass spectrometry detection method was used. The influence of pH value, substrate concentration, reaction temperature,reaction time and other process conditions on the formation of N~ε - (1 - Carboxymethyl) - L - lysine as well as the dynamic variational regularity of N~ε - (1 - Carboxymethyl) - L - lysine content were studied. The results showed that the pH value, substrate concentration, a...