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題 名 | 洋葱可溶非揮發性萃取物與丙酮醛在水溶液中之熱反應 |
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作 者 | 許人平; 程竹青; | 書刊名 | 食品科學 |
卷 期 | 22:2 1995.04[民84.04] |
頁 次 | 頁195-207 |
分類號 | 341.94 |
關鍵詞 | 洋葱非揮發性萃取物; 丙酮醛; 熱反應; 揮發性硫化物; 梅納反應產物; Nonvolatile onion extract; Pyruvic aldehyde; S-substituted cysteine sulfoxide; Thermal interaction; Volatile sulfides; Maillard reaction products; |
語 文 | 中文(Chinese) |
中文摘要 | 洋?鱗片經由MCW(methanol/chloroform/water: 12/5/3, v/v)溶劑萃取後,其非揮發性組成經由高性能液相層析儀分析。在糖類方面,以葡萄糖(2.34%)果糖(2.54%)和蔗糖(1.15%)佔洋蔥可溶性固形物(°Brix)73%以上,在胺基酸方面則以麩胺酸,麩胺醯胺,甘胺酸和離胺酸為主。將上述非揮發性成份與丙酮醛於密閉系統中在pH7.5, 110℃反應1小時後,產物經由氣相層析儀及氣相層析-質譜儀分析結果,共鑑定出67個揮發性物質,其中包括17個硫化物,而洋?中的S-substituted cysteine sulfoxide可能為□吩,□唑和thiol等含硫梅納反應產物之前驅物。 |
英文摘要 | Nonvolatiles in onion tissue were extracted with MCW (methanol/chloroform/water: 12/5/3, v/v) and analyzed by HPLC. Glucose (2.34%), fructose (2.5%) and sucrose (1.15%) were more than 73% (°Brix) of soluble solids of onion extract, while glutamic acid, glutamine, glycine and lysine were majro amion acids in the extract. Thermal interaction of nonvolatile onion extract and pyruvic aldehyde at 110℃ for 1 hour at pH 7.5 in a closed system led to the identification and/or tentative identification of 67 volatiles compounds, including 17 sulfur-containing compounds, such as thiophenes, thiazoles, and thiol. The S-substituted cysteine sulfoxide in onion tissue might have acted as precursor for these S-containing Maillard reaction products int his thermal interaction. |
本系統中英文摘要資訊取自各篇刊載內容。