研究了葡萄糖和果糖与脯氨酸固相美拉德反应中反应温度和反应物比例对几种焦糖香物质(2-乙酰呋喃、2,4-二羟基-2,5-二甲基-3(2H)-呋喃酮(DDF)、菠萝酮(HDMF)和5-羟基麦芽酚)的影响并推测了这几种物质的形成机理。温度和反应物比例对2-乙酰呋喃的生成影响不大。DDF受温度的影响与还原糖种类有关,而HDMF和5-羟基麦芽酚受温度的影响规律类似,大生成温度都在300℃左右。还原糖脯氨酸比例对DDF、HDMF及5-羟基麦芽酚的影响规律相似,当还原糖脯氨酸比例小于1∶1时3者的生成量较低,当还原糖脯氨酸比例大于1∶1时3者的生成量较高,且当还原糖脯氨酸摩尔比为2∶1时,3者生成量大。文中进步分析了4种物质的形成机理,并探讨了温度和反应物比例对它们产生影响的原因。

In this paper,we investigated the influence of reaction temperature and reactant ratios on the formation of several caramel-like aroma compounds( 2-acetylfuran,DDF,HDMF and 5-hydroxymaltol) in a solid state Maillard reaction model of glucose and fructose with proline,the formation mechanism of these compounds was also evaluated.Temperature and reactant ratios had no obvious effects on 2-acetylfuran,and the influence of temperature on DDF formation was reducing sugar dependent.The influence rules of temperature on HDMF and 5-hydroxymaltol was basically the same and their formation efficiency was the highest in 300 ℃.Reactant ratio of reducing sugar to proline impacted similarly on DDF,HDMF and 5-hydroxymaltol.Their formation amounts were lower when reducing sugar proline ratio was lower than 1∶1.Their fomation was remarkably improved when reducing sugar proline ratio was higher than 1∶1 and the maximun were obtained with a molar ratio at 2∶1.Furthermore,we investigated the generation mechanism of these compounds and evaluated the impacts of temperature and reactant ratio on the reaction pathways.