Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine
文献类型：期刊论文
| 作者 | Yu, Xiangying1,2; Zhao, Mingyue1; Hu, Jun1; Zeng, Shitong1; Bai, Xinliang1 |
| 刊名 | european food research and technology
 |
| 出版日期 | 2012-02-01 |
| 卷号 | 234期号:2页码:333-343 |
| 关键词 | Maillard reaction Volatile compounds Factor analysis DPPH radical scavenging activity |
| 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. |
| WOS标题词 | science & technology ; life sciences & biomedicine |
| 类目[WOS] | food science & technology |
| 研究领域[WOS] | food science & technology |
| 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 |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000301704100015 |
| 公开日期 | 2015-11-17 |
| 源URL | [http://159.226.238.44/handle/321008/143116]  |
| 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.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 |
| 推荐引用方式 GB/T 7714 | 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. |
| APA | Yu, Xiangying,Zhao, Mingyue,Hu, Jun,Zeng, Shitong,&Bai, Xinliang.(2012).Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine.european food research and technology,234(2),333-343. |
| MLA | Yu, Xiangying,et al."Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine".european food research and technology 234.2(2012):333-343. |
入库方式： OAI收割
来源：大连化学物理研究所
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