为了更加接近实际食品体系,研究还原糖相似物对简单美拉德反应体系的影响,文中以葡萄糖/半胱氨酸为模拟体系,考察了在甘氨酸存在情况下,Vc对该体系残余葡萄糖、半胱氨酸、甘氨酸和Vc的浓度,体系褐色物质和pH值,以及感官质量评定结果的影响。结果表明:随着添加Vc含量的增加,葡萄糖残余含量逐渐增大,半胱氨酸残余含量先增大后减小,甘氨酸残余含量先减小后趋于平衡,残余Vc的含量逐渐增大,体系420 nm吸光值先(褐色物质)增大后减小,pH值逐渐减小,体系硫的刺激性气味先上升后稳定,肉味逐渐下降,而烘烤味则变化不大,并且在Vc添加含量为0.05 mol/L时体系的感官评定分数最高。

In order to simulate real food system more closely,and to investigate the effects of reducing sugar analogue on simple simulation system,we tested the effects of vitamin C addition on the concentrations of residual glucose,cysteine,glycine and vitamin C,as well as melanoidin,pH value and sensory evaluation.The results have demonstrated that with the increasing concentration of vitamin C,the residual glucose increased gradually,the residual cysteine increased first and then decreased,the residual glycine decreased first and then became stable,vitamine C residual increased gradually.The absorbance at 420 nm(melanoidin)increased first and then decreased,pH value decreased gradually,the pungent smell of sulfur increased first and then became stable;the meat flavor decreased gradually,but the toast flavor was almost the same.Moreover,the sensory evaluation scores were the highest when the addition concentration of vitamin C was 0.05mol/L.These results have provided certain basis for research of real maillard reaction system,especially the interaction of the components in the system.