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目的:对僵蚕麸炒发生的Maillard反应进行研究。方法:首先通过机器视觉技术对僵蚕麸炒前后颜色进行量化分析,并采用HPLC对5-羟甲基糠醛(5-HMF)进行检测,以确定麸炒过程是否发生了Maillard反应。然后,通过HPLC-ELSD和全自动氨基酸分析仪分别检测僵蚕麸炒前后糖和游离氨基酸的含量变化,以探讨僵蚕麸炒过程发生Maillard反应可能的机理。结果:僵蚕麸炒后L*值减小,a*和b*值分别增大(即僵蚕麸炒后颜色加深),并且产生新的成分5-HMF;此外,还原糖(葡萄糖和果糖)与游离氨基酸(脯氨酸和赖氨酸)含量明显减少。结论:僵蚕麸炒过程中发生了Maillard反应,且反应机理可能是僵蚕中还原糖(葡萄糖和果糖)与游离氨基酸(脯氨酸和赖氨酸)发生反应。
Objective: To study the Maillard reaction of silkworm rhizome. Methods: Firstly, the color of fried silkworm bran was quantitatively analyzed by machine vision before and after frying. The 5-hydroxymethylfurfural (5-HMF) was detected by HPLC to determine whether the Maillard reaction occurred during the bran frying process. Then, the contents of sugar and free amino acids in the silkworm rhizome before and after fry were detected by HPLC-ELSD and automatic amino acid analyzer respectively to explore the possible mechanism of Maillard reaction during the process of silkworm rhizome bran. Results: The L * value decreased and the a * and b * values increased (that is, the color of silkworm bran was deepened) after frying and the new 5-HMF was produced. In addition, reducing sugar (glucose and fructose ) And free amino acids (proline and lysine) significantly decreased. Conclusion: The Maillard reaction occurred in the process of branching and frying of silkworm, and the reaction mechanism may be that the reducing sugars (glucose and fructose) in silkworms reacted with free amino acids (proline and lysine).