Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates
作者:Leon Valentin Bork、Nicolas Proksch、Sascha Rohn、Clemens Kanzler
DOI:10.1021/acs.jafc.3c07168
日期:2024.1.24
was to characterize early reactions, underlying the formation of phenol-containing melanoidins. For this purpose, binary model systems of the prominent phenolic compounds caffeic acid and ferulic acid combined with α-dicarbonyl compounds typically formed in the Maillard reaction such as glyoxal, methylglyoxal, and diacetyl were analyzed after heat treatment. High-resolution mass spectrometry revealed
美拉德反应是食品加工的重要组成部分,涉及大量复杂的反应途径,最终产生高分子量着色剂。迄今为止,研究主要集中在碳水化合物和氨基化合物的转化上,但详细阐述酚类化合物对有色最终产品形成的贡献的文献仍然很少。本研究的目的是表征含酚类黑素形成的早期反应。为此,在热处理后对主要酚类化合物咖啡酸和阿魏酸与通常在美拉德反应中形成的α-二羰基化合物(例如乙二醛、甲基乙二醛和二乙酰)结合的二元模型系统进行了分析。高分辨率质谱分析表明,脱羧、芳香族亲电取代和亲核加成是产生有色异质低聚物的重要反应步骤。芳香体系中具有高电子密度的酚类化合物和带有醛官能团的α-二羰基化合物有利于聚合。