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題名 | Kinetic Analysis of the Maillard Browning Reaction in Histamine-Glucose Model System=組織氨與葡萄糖間梅納褐變反應之動力分析 |
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作者姓名(中文) | 黃卓治; 李東慶; 何其儻; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 1 1992.06[民81.06] |
頁次 | 頁82-90 |
分類號 | 341.91 |
關鍵詞 | 氨; 梅納; 組織; 葡萄糖; 褐變反應; |
語文 | 英文(English) |
中文摘要 | 本研究利用液體模式研究組織氨與葡萄糖間梅納褐變反應,並計算反 應活化能,希望借褐變反應,降低食物系統中之組織氨含量.利用Lotus123軟體 分析實施數據,發現無論從褐色度增加或組織氨減少,均屬類零級反應.而反應 在pH8值時活化能較低,pH5值時活化能較萬,顯示鹼性環境有利於反應之發生. |
英文摘要 | The activation energies for the Maillard browning reaction between histamine and glucose at variouspH values were studied in the agueous model systems. Lotus 123 software used for the activation energycalculation. Both the blown pigment formation and histamine loss reactions were found to be pseudozero-order. The activation energies in pH 8.0 were the lowest whereas that in-pH 5.0 were the highest. |
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