Contribution of 3-Deoxyglucosone as an Intermediate to Browning of Saké
Contribution of 3-Deoxyglucosone as an Intermediate to Browning of Saké
复制标题
3-脱氧葡萄糖醛酮作为中间体对清酒褐变的贡献
DOI：
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发表时间：
1969
期刊：
影响因子：
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通讯作者：
S. Oka
中科院分区：
文献类型：
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作者：
S. Oka
研究了3-脱氧葡萄糖醛酮（3-D-G）在清酒布朗宁过程中的行为，认为清酒的布朗宁至少涉及3种布朗宁反应，即氨基羰基化反应、焦糖化反应和清酒中葡萄糖以外的其它布朗宁反应。结果表明，活性二羰基化合物3-D-G在氨基羰基化反应和焦糖化反应中都起着重要的中间体作用。焦糖化反应是葡萄糖自身通过3-D-G发生的布朗宁，氨基羰基化反应是葡萄糖通过3-D-G与清酒中的氨基化合物相互作用发生的布朗宁。然而，其余的是独立的葡萄糖和3-D-G。清酒整体布朗宁速率的温度系数Q_（10）为2.8 ~ 2.9。
The behaviour of 3-deoxyglucosone (3-D-G) was investigated in the process of browning of Sake, and it was concluded that the browning of Sake involved at least three kinds of browning reactions which were the amino-carbonyl reaction, the caramelization and some other browning reaction by components other than glucose in Sake. The active dicarbonyl compound of 3-D-G was confirmed to act as an important intermediate in both the amino-carbonyl reaction and caramelization. The caramelization was the browning of glucose by itself via 3-D-G, while the amino-carbonyl reaction was the browning of glucose via 3-D-G by the interaction with the amino compounds in Sake. The remainder was, however, independent of glucose and 3-D-G. The temperature coefficient for the rate of the overall browning of Sake was estimated to be 2.8 to 2.9 of Q10 value.