基于抗坏血酸的Maillard反应动力学研究

Ascorbic acid is ubiquitous in foods and its Maillard reaction has an important role in the formation of food flavors and colors. However, kinetics of its Maillard reaction has not yet been elucidated. In this project, Maillard reactions of ascorbic acid with 20 amino acids, which form proteins, will be studied. With the research method of chemical kinetics, Maillard reaction will be carried out in order to comprehensively study the kinetic characteristics of ascorbic acid Maillard reaction, to establish its Maillard kinetic model and clarify its dynamic characteristics, to explore the corresponding apparent rate constant, the apparent activation energy and other kinetic data, and to clarify the formation path of flavors from Maillard reaction of ascorbic acid. Therefore, we can predict the control point of reaction rate and achieve the optimal design and optimal control on the reaction process. This study will expand the scope of classic Maillard reaction, and the defined target systems in this project have not been reported, and the Delplot technique will be used to study the reaction path of Maillard reaction for the first time. Therefore, the study results are expected to show unambiguous innovation.

抗坏血酸在食品中广泛存在，抗坏血酸的Maillard反应在食品贮藏加工过程中对食品风味和色泽形成具有重要作用，但是，抗坏血酸的Maillard反应动力学特征尚未阐明。本项目以抗坏血酸分别与组成蛋白质的20种氨基酸的Maillard反应为研究对象，用化学动力学的研究方法，全面研究抗坏血酸的Maillard反应反应动力学特征，建立其Maillard反应的动力学模型和阐明其动力学特性，探求相应的表观速率常数、表观活化能等动力学数据，阐明抗坏血酸的Maillard反应形成风味物质的反应历程。从而实现可预测反应速率控制点以及对反应的进程进行最优设计和最优控制。本项目突破了经典的Maillard反应的范畴，所界定的关于目标体系的相关研究问题未见文献报道，首次将Delplot方法应用于Maillard反应历程研究中，因此预期研究结果有明确的创新性。

抗坏血酸在食品中广泛存在，抗坏血酸的Maillard 反应在食品贮藏加工过程中对食品风味和色泽形成具有重要作用，但是，抗坏血酸的Maillard 反应动力学特征尚未阐明。本项目以抗坏血酸分别与组成蛋白质的氨基酸的Maillard 反应为研究对象，用化学动力学的研究方法，研究了抗坏血酸的Maillard 反应动力学特征，建立了L-抗坏血酸/酸性氨基酸、L-抗坏血酸/碱性氨基酸、L-抗坏血酸/半胱氨酸和L-抗坏血酸/甘氨酸体系Maillard 反应的动力学模型，阐明了其动力学特征，探求了相应的表观速率常数、表观活化能等动力学数据。结果显示，L-抗坏血酸/酸性氨基酸和L-抗坏血酸/碱性氨基酸体系的褐变产物形成符合零级动力学特征，而L-抗坏血酸/半胱氨酸褐变产物形成符合一级动力学特征。L-抗坏血酸/谷氨酸、天冬氨酸、赖氨酸、精氨酸、组氨酸和半胱氨酸形成褐变产物的表观活化能分别为90.13、93.38、54.94、50.08、35.31和114.33 kJ/mol。根据动力学数据，阐明了抗坏血酸的Maillard 反应形成褐变产物和风味物质的反应历程。本项目的研究结果对于富含抗坏血酸食品的最终产品的风味和色泽进行最优设计和最优控制具有重要意义。