Studies on Reaction Mechanisms and Safety of Intermediate Compounds from Low Moisture Foods in the Maillard Reaction

本研究选择烘焙饼干作为低水分食品。以小麦粉45%、鸡蛋10%、黄油25%、白砂糖10%为原料，在150℃下加热10min，用甲醇/水(3：1，v/v)提取烘焙饼干，提取液进行高效液相色谱分析。该反应体系的主要产物分别为2，3-dihydro-3，5-dihydroxy-6-methyl-4H-pyran-4-one和5-羟甲基呋喃甲醛。DDMP似乎是一种关键物质，它具有良好的香气，表明了饼干的良好品质。然后，详细考察了面团原料对DDMP形成的影响。蛋白质和氨基酸的添加对烘焙过程中DDMP的生成有影响，其中卵清蛋白、脯氨酸、精氨酸和组氨酸对DDMP的生成有较强的促进作用。用Ames试验研究了烘焙饼干中间产物对DNA的损伤作用。此前，本研究对HMF和呋喃甲醛在美拉德反应中对核酸的结构损伤进行了较多的研究。但是，没有观察到烘焙饼干提取物的突变。

Baked cookies were chosen as food of low moisture contents in this research. The baked cookies prepared from wheat flour 45%, egg 10%, butter 25% and sugar 10% with weights by heating at 150 c for 10 min were extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. Main products in this reaction system were identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and 5-hydroxymethyl furfural (HNF), respectively. DDMP seems to be a key substance indicating the good qualities of cookies for its favorable aroma. Then, the effects of dough's materials on the formation of DDMP were examined in details. The generation of DDMP in baking was affected by the addition of proteins and amino acids, and among them, ovalbumin, proline, arginine and histidine strongly enhaced the DDMP generation. And some reversed relation between the formation of DDMP and HMF was also investigated.Damage to DNA by intermediate compounds from baked cookies were studied by using Ames Test. Previously, structural damage to nucleic acids by HMF and furfural in maillard reaction has received much investigation in this research. But, mutation of extracts from baked cookies was not observed.