| 磷脂与Maillard模型反应体系的相互作用 |
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| 引用本文： | 张慧丽,田红玉,孙宝国.磷脂与Maillard模型反应体系的相互作用[J].香料香精化妆品,2006(5):24-27,40. |
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| 作者姓名： | 张慧丽 田红玉 孙宝国 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 综述了磷脂与Maillard反应体系的相互作用.磷脂与Maillard反应体系相互作用,导致磷脂氧化降解产物发生变化,醛的量明显减少;而Maillard反应挥发性产物中酰基噻吩类、杂环硫醇类、噻吩酮类、双环噻吩类、巯基酮类以及部分噁唑类减少.磷脂氧化降解产物与Maillard反应中间体发生反应,形成一些新的挥发性产物,包括2-戊基吡啶、2-烷基噻吩、烯基噻吩、戊基噻喃以及脂肪硫醇.而且加入磷脂后的Maillard反应体系能产生更好的肉香味.
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| 关 键 词： | 磷脂 Maillard反应 挥发性化合物 肉味香精 |
| 修稿时间： | 2006年2月20日 |
Interaction of Phospholipids and Maillard Model Reaction System |
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| Zhang Huili,Tian Hongyu,Sun Baoguo.Interaction of Phospholipids and Maillard Model Reaction System[J].Flavour Fragrance Cosmetics,2006(5):24-27,40. |
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| Authors: | Zhang Huili Tian Hongyu Sun Baoguo |
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| Abstract: | The interaction of phospholipids and Maillard model reaction system was reviewed. The oxidative products of phospholipids were changed with the presence of Maillard reactants, the amounts of aldehydes were reduced. Many of the volatile products of Maillard reaction were decreased due to the effects of phospholipids, including acylthiophenes, heterocyclic thiols, thiophenones, bicyclic thiophenes compounds, mercaptocarbonyls and a few of oxazoles. The reactions of oxidative products of phospholipids with the intermediates of Maillard reaction system gave 2-pentylpyridine, 2-alkylthiophene, alkenylthiophene, pentylthiapyran and alkanethiols. The Maillard reaction system including phospholipids had more intense meaty notes. |
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| Keywords: | Phospholipids Maillard reaction Volatile compounds Meaty flavorings |
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