应用超声场强化天冬酰胺-果糖模式美拉德反应,对美拉德反应产物进行pH值、中间产物、褐变程度、抗氧化活性、反应物含量分析,同时采用高效液相色谱(HPLC)对产物中5-羟甲基糠醛(HMF)进行监测。结果表明:天冬酰胺-果糖模式美拉德反应体系在超声功率为1400W,作用时间50min时,反应体系在294nm和420nm处的吸光度分别为1.16和0.29;反应产物抗氧化活性增加至47.6%,HPLC分析表明,天冬酰胺减少30%,果糖减少68%,反应体系中未发现HMF。研究表明,强功率超声场(1400W)可较为显著地促进天冬酰胺-果糖模式美拉德反应。

Effects of ultrasound on pH,intermediate products,browning,fructose and asparagine contents,and antioxidant activity of a fructose-asparagine solution were examined.A high-performance liquid chromatography(HPLC)-refractive index detector system was used to analyze contents of fructose and Asparagine.The content of 5-hydroxymethyl-2-furaldehyde was analyzed by RP-HPLC.Changes in DPPH radical-scavenging activity were also examined.Results showed that the ultrasonic treatment at the intensity of 1 400W for 50min resulted in the increases of the solution's absorbance at 294 and 420nm and the antioxidant activity,from approximately 0 to 1.16,0.29,and 47.6%,respectively.At the same time,30% and 68% reduction in asparagine and fructose were observed.High-performance liquid chromatography analysis showed that no HMF was found in the reaction.This study indicated that ultrasound,especially at higher intensities,had potential to promote asparagine-fructose Maillard reaction.