基于多响应值建模的木糖/组胺美拉德反应动力学研究

Histamine is regarded as harmful substance which is easily generated during food storage and process. However, it is difficult to remove or degrade histamine once formed. Hence, developing efficient, low cost and easy-to-operate technology for histamine control is a main research emphasis of food safety. Previous research of our group demonstrates that xylose/histamine Maillard reaction, which has not been reported before, can help to develop an efficient technology for histamine control. In order to understand this reaction deeply, the kinetic study of histamine/xylose Maillard reaction will be carried out in this project by multiresponse modeling. Firstly, the reaction process will be analyzed by the changes of pH values, browning, fluorescence intensity, molecular weight distribution and optical maps. Secondly, the potential reaction mechanism of histamine/xylose Maillard reaction will be proposed according to the changes of types and concentrations of the main products during the reaction process. Then the proposed reaction mechanism of histamine/xylose Maillard reaction will be evaluated and adjusted by establishing the multiresponse model. This procedure will not stop until a satisfied reaction mechanism is obtained. Finally, the critical control point of the histamine/xylose Maillard reaction will be determined by the sensitivity tests and kinetic parameters (reaction rate constant and activation energy) calculating. This project is aimed at clarifying the reaction mechanism and critical control point of histamine/xylose Maillard reaction, providing important theoretical message for developing histamine control technique based on this reaction.

组胺是一种在食品尤其是水产品的贮藏和加工过程中易于产生却难以消除的有害物质，开发高效、低成本、易操作的组胺控制技术是食品安全领域的研究重点。项目组前期研究发现，木糖/组胺美拉德反应有助于开发高效的组胺控制技术，但目前还未见相关研究报道，为深入理解和利用该反应，本项目拟采用多响应值建模方法对木糖/组胺美拉德反应动力学进行研究。研究反应过程中pH值、褐变程度、荧光强度、分子量分布和光学图谱的变化，初步了解木糖/组胺美拉德反应；分析反应过程中主要产物的种类和浓度变化，提出潜在的木糖/组胺美拉德反应机制；建立多响应值数学模型对潜在的反应机制进行合理的评价和矫正，使其更符合实际；最后，通过灵敏性测试和动力学参数（反应速率常数和活化能）分析，确定木糖/组胺美拉德反应的关键控制点。该项目旨在阐明木糖/组胺美拉德反应机制和关键控制点，对开发高效的生物胺控制技术具有重要理论指导意义。

组胺是一种在食品贮藏和加工过程中易于产生却难以消除的有害物质，开发高效、低成本、易操作的组胺控制技术是食品安全领域的研究重点。项目组前期研究发现，木糖/组胺美拉德反应有助于开发高效的组胺控制技术，为深入理解该反应，本项目采用多响应值建模方法对木糖/组胺美拉德反应动力学进行了研究。首先，本项目建立了木糖/组胺美拉德反应模型，分析木糖/组胺美拉德反应过程中pH值、紫外可见光光谱和荧光光谱的变化，随着反应时间的延长，pH值整体上呈下降趋势，紫外可见光光谱和荧光光谱呈现明显的变化，提示可能产生了新物质；其次，本项目分析了木糖/组胺美拉德反应过程中主要物质的种类和浓度变化，在反应过程中未检测到甲酸、乙酸、5-羟甲基糠醛以及其他糖类，本项目继续分析了不同反应时间组胺、木糖、类黑精和糠醛的浓度变化情况，以及关键因素（初始pH值、温度、初始木糖浓度和初始组胺浓度）对它们浓度变化的影响，并基于木糖的摩尔质量守恒分析，提出了潜在的木糖/组胺美拉德反应机制；再次，本项目建立了多响应值数学模型，对潜在的反应机制进行分析和矫正，并建立适合当前条件的木糖/组胺美拉德反应机制；最后，通过灵敏性测试和动力学参数（反应速率常数和活化能）分析，确定木糖/组胺美拉德反应的关键控制点为木糖与组胺反应生成中间物质的步骤。该项目阐明了木糖/组胺美拉德反应机制和关键控制点，对开发高效的生物胺控制技术具有重要理论指导意义。