Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems
Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems
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DOI：
10.1021/jf401958w
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发表时间：
2013-07-17
影响因子：
6.1
通讯作者：
Shibamoto, Takayuki
中科院分区：
文献类型：
--
作者：
Jang, Hae Won;Jiang, Yaping;Shibamoto, Takayuki
通过气相色谱法分析单独由蔗糖和 D-葡萄糖/氨美拉德模型系统形成的乙二醛、甲基乙二醛和二乙酰。它们被称为 4(5)-甲基咪唑 (MI) 的前体。乙二醛和甲基乙二醛在酸性条件下比在碱性条件下形成更多，而二乙酰在pH 12的最高碱性条件下形成最多。在四种不同的时间和温度条件下，蔗糖形成的乙二醛范围为0.33至32.90μg/g。美拉德模型系统中形成的乙二醛、甲基乙二醛和二乙酰的量分别为2.98至46.12μg/mL、8.27至156.61μg/mL和14.94至1588.45μg/mL。同一模型系统中 4(5)-MI 的形成范围为 28.56 至 1269.71 μg/mL。添加亚硫酸钠显着减少了这些化学物质的形成。 12 种市售软饮料中的 α-二羰基化合物总量范围为 5.75 至 50.72 μg/mL。在 10 种市售软饮料中发现 4(5)-MI 含量为 1.76 至 28.11 微克/毫升。
Glyoxal, methylglyoxal, and diacetyl formed from sucrose alone and from a D-glucose/ammonia Maillard model system were analyzed by gas chromatography. They are known as precursors of 4(5)-methylimidazole (MI). Glyoxal and methylglyoxal formed more in acidic conditions than in basic conditions, whereas diacetyl formed the most at the highest basic condition of pH 12. Glyoxal formation from sucrose ranged from 0.33 to 32.90 mu g/g under four different time and temperature conditions. Amounts of glyoxal, methylglyoxal, and diacetyl formed in Maillard model systems ranged from 2.98 to 46.12 mu g/mL, from 8.27 to 156.61 mu g/mL, and from 14.94 to 1588.45 mu g/mL, respectively. 4(5)-MI formation in the same model systems ranged from 28.56 to 1269.71 mu g/mL. Addition of sodium sulfite reduced formation of these chemicals significantly. Total alpha-dicarbonyl compounds in 12 commercial soft drinks ranged from 5.75 to 50.72 mu g/mL. 4(5)-MI was found in levels ranging from 1.76 to 28.11 mu g/mL in 10 commercial soft drinks.