液态乳在货架期内发生的美拉德反应对产品品质变化有很大影响,对美拉德反应主要产物生成的动力学分析有助于反应机理的研究。文中采用同一品牌的3种液态奶产品,分别在4、25、37℃贮存5个月,跟踪分析产品中结合型羟甲基糠醛(B-HMF)的含量变化,建立基于贮存温度和贮存时间的预测模型。结果表明:液态乳中B-HMF的生成整体符合动力学零级反应模式,并最终建立各样品中B-HMF生成的动力学预测模型。

The Maillard reaction of liquid milk has significant consequences for the product quality during the shelf-life storage. A detailed kinetic study of hydroxymethylfurfural( B-HMF) was performed by liquid milk which was stored at 4℃,25℃ and 37℃ up to 5 months. Pure milk( Gabriel package and Tetra Pak two kinds) and lowlactose milk were used in the study. The results showed that the rate of combined HMF formation followed zero order kinetic overall. The kinetic model B-HMF's formation predition was established.