氨基酸与糖醇共存体系在长期储存后会发生色泽褐变,但目前尚未明晰底物结构与色泽变化的关系及相应机制。该研究分析了代表性氨基酸与糖醇种类对热反应(120 ℃,2 h)体系褐变指数的影响,借助荧光光谱、高压离子色谱、液-质联用等方法对类黑素形成的关键中间产物的积累进行追踪,探索了底物结构导致褐变差异的原因。结果表明,山梨醇与3种代表性氨基酸反应后体系的褐变程度均大于甘露醇,其中山梨醇-赖氨酸的褐变指数约是甘露醇-赖氨酸的1.5倍,这与山梨醇C2位碳原子位于更活跃位置及亲水性更高有关。相比于甘氨酸和三甲基甘氨酸,拥有2个氨基且位于ε位的赖氨酸不仅促使山梨醇转化为较多的葡萄糖与果糖,而且导致体系中积累更高浓度的美拉德反应无色中间产物、荧光物质以及类黑素重要前体物质乙二醛(56.61 mg/L)和丙酮醛(1.16 mg/L)。该研究为含糖醇和氨基酸产品的合理配方设计提供了科学依据。
The coexistence system of amino acids and sugar alcohols undergoes color browning after long-term storage.However, the relationship between the substrate structure and color change as well as the corresponding mechanism, has not been clarified.This study analyzed the effect of representative amino acid and sugar alcohol species on the browning index in a thermal reaction system (120 ℃,2 h).The accumulation of key intermediates for melanoidin formation was traced with the aid of fluorescence spectroscopy, high-pressure ion chromatography, and liquid chromatograph-mass spectrometer.The reasons for browning differences due to the substrate structure were explored.The results indicated that the browning degree in the system after the reaction of sorbitol with three representative amino acids was greater than that of mannitol.The browning index of sorbitol-lysine was approximately 1.5 times higher than that of mannitol-lysine.It was related to the fact that the carbon atom at the C2 position of sorbitol was located in a more active position and exhibited higher hydrophilicity.Compared with glycine and trimethylglycine, lysine with two amino groups at the ε position not only facilitated the conversion of sorbitol into higher amounts of glucose and fructose, but also led to the accumulation of higher concentrations of colorless intermediates of the Maillard reaction, fluorescent substances, and important precursors of melanoidin such as glyoxal (56.61 mg/L) and methylglyoxal (1.16 mg/L).This study provides a scientific basis for the rational formulation design of products containing sugar alcohols and amino acids.
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