中国科学院大连化学物理研究所机构知识库
Advanced  
DICP OpenIR  > 中国科学院大连化学物理研究所  > 期刊论文
题名: Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine
作者: Yu, Xiangying1, 2;  Zhao, Mingyue1;  Hu, Jun1;  Zeng, Shitong1;  Bai, Xinliang1
关键词: Maillard reaction ;  Volatile compounds ;  Factor analysis ;  DPPH radical scavenging activity
刊名: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
发表日期: 2012-02-01
DOI: 10.1007/s00217-011-1644-0
卷: 234, 期:2, 页:333-343
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology ;  Life Sciences & Biomedicine
类目[WOS]: Food Science & Technology
研究领域[WOS]: Food Science & Technology
英文摘要: In this study, the effect of pH on the volatile generation over reaction time as well as the DPPH radical scavenging activity of volatile MRPs was investigated in the Maillard reaction of glucose (Glc) with tyrosine (Tyr) and histidine (His). Factor analysis showed clearly that volatiles generated in 5-h open system were of similar composition to those in 0.5-h close system regardless of pH level and amino acid, implying higher pressure in close system could accelerate the volatile formation in Maillard reaction. Besides, all volatiles showed increasing tendency over reaction time under different pH levels with the exception of pyrones which decreased with the extension of reaction time at pH = 7 and pH = 9. Furans, phenols and 2-acetylpyrrole that were favored under acidic condition showed larger increase at pH = 5 over reaction time, while other volatiles except pyrones, furans, phenols and 2-acetylpyrrole, which were favored under neutral and alkaline conditions, showed greater increase at pH = 7 and pH = 9 over reaction time. The measurement of DPPH radical scavenging activity of dichloromethane extract obtained from Maillard reaction mixture revealed that volatile MRPs from Glc-Tyr system showed stronger antioxidant activity under alkaline condition, while volatile MRPs from Glc-His system showed greater antioxidant activity under acidic condition.
关键词[WOS]: CHROMATOGRAPHY-MASS SPECTROMETRY ;  MAILLARD REACTION-PRODUCTS ;  MODEL SYSTEM ;  ANTIOXIDATIVE ACTIVITY ;  HETEROCYCLIC-COMPOUNDS ;  ASCORBIC-ACID ;  AMINO-ACIDS ;  L-CYSTEINE ;  AROMA ;  2-HYDROXY-2-CYCLOPENTEN-1-ONES
语种: 英语
WOS记录号: WOS:000301704100015
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/143116
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

Files in This Item:

There are no files associated with this item.


作者单位: 1.Zhengzhou Tobacco Res Inst CNTC, Lab Flavor & Fragrance, Zhengzhou 450001, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian, Peoples R China

Recommended Citation:
Yu, Xiangying,Zhao, Mingyue,Hu, Jun,et al. Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2012,234(2):333-343.
Service
 Recommend this item
 Sava as my favorate item
 Show this item's statistics
 Export Endnote File
Google Scholar
 Similar articles in Google Scholar
 [Yu, Xiangying]'s Articles
 [Zhao, Mingyue]'s Articles
 [Hu, Jun]'s Articles
CSDL cross search
 Similar articles in CSDL Cross Search
 [Yu, Xiangying]‘s Articles
 [Zhao, Mingyue]‘s Articles
 [Hu, Jun]‘s Articles
Related Copyright Policies
Null
Social Bookmarking
  Add to CiteULike  Add to Connotea  Add to Del.icio.us  Add to Digg  Add to Reddit 
所有评论 (0)
暂无评论
 
评注功能仅针对注册用户开放,请您登录
您对该条目有什么异议,请填写以下表单,管理员会尽快联系您。
内 容:
Email:  *
单位:
验证码:   刷新
您在IR的使用过程中有什么好的想法或者建议可以反馈给我们。
标 题:
 *
内 容:
Email:  *
验证码:   刷新

Items in IR are protected by copyright, with all rights reserved, unless otherwise indicated.

 

 

Valid XHTML 1.0!
Powered by CSpace