Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media
文献类型：期刊论文
| 作者 | Yu, Xiangying1,2; Zhao, Mingyue1; Hu, Jun1; Zeng, Shitong1 |
| 刊名 | food chemistry
 |
| 出版日期 | 2012-08-15 |
| 卷号 | 133期号:4页码:1394-1401 |
| 关键词 | Maillard reaction Volatile compounds Reaction media Factor analysis DPPH radical scavenging activity |
| 英文摘要 | volatile compounds prepared by heating glucose-tyrosine and glucose-histidine models in water-ethanol and water-glycerol media were studied under different water contents (0%, 25%, 50%, 75%, 100%, v/v). aliphatic compounds, cyclopentenones, pyrazines, furans, furanones and pyrones were identified by gc-ms and analysed by factor analysis which showed that the presence of ethanol or glycerol in water could result in the increase of most volatile compounds in the maillard reaction with the higher amount of volatile compounds formed in water-ethanol media, especially in the 50% ethanol medium. the measurement of antioxidant activity revealed that volatile mrps prepared in water-ethanol media showed greater dpph radical scavenging activity than those in water-glycerol media with the maximal dpph radical scavenging activity observed in 100% ethanol medium for the glucose-tyrosine model and in 75% ethanol medium for the glucose-histidine model. hence, water-ethanol medium could be used to promote the formation of volatile compounds, especially those with antioxidant activity. (c) 2012 elsevier ltd. all rights reserved. |
| WOS标题词 | science & technology ; physical sciences ; life sciences & biomedicine |
| 类目[WOS] | chemistry, applied ; food science & technology ; nutrition & dietetics |
| 研究领域[WOS] | chemistry ; food science & technology ; nutrition & dietetics |
| 关键词[WOS] | maillard reaction ; l-cysteine ; systems ; glycine ; 2-hydroxy-2-cyclopenten-1-ones ; triglycine ; diglycine ; aroma ; acid ; ms |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000303847400039 |
| 公开日期 | 2015-11-10 |
| 源URL | [http://159.226.238.44/handle/321008/138004]  |
| 专题 | 大连化学物理研究所_中国科学院大连化学物理研究所 |
| 作者单位 | 1.CNTC, Zhengzhou Tobacco Res Inst, Lab Flavour & 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 |
| 推荐引用方式 GB/T 7714 | Yu, Xiangying,Zhao, Mingyue,Hu, Jun,et al. Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media[J]. food chemistry,2012,133(4):1394-1401. |
| APA | Yu, Xiangying,Zhao, Mingyue,Hu, Jun,&Zeng, Shitong.(2012).Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media.food chemistry,133(4),1394-1401. |
| MLA | Yu, Xiangying,et al."Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media".food chemistry 133.4(2012):1394-1401. |
入库方式： OAI收割
来源：大连化学物理研究所
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