Study On Maillard Reaction Intermediate

The reaction of amino acid with reductive sugar is called Maillard reaction. Maillard reaction under different reaction conditions affords the flavor and aroma substances with different types and characters. Maillard reaction is an important source of natural flavor, particularly, is an important flavor source for food and cigarette. The Amadori compound is an intermediate product in the course of the Maillard reaction. It is white or buff , dissolved in water easily, no smell, no volatility. which it is a important former aroma substance. Study on the Maillard intermediate compounds is important to develop the Chinese type cigarette , and expand the applying field of the Maillard reaction that have great means. The main contents of the paper can sum as follows:â… . Synthesis of the Maillard reaction intermediate :1-alanine -1-deoxy-D-fructose was achived by a reaction of alanine with glucose in methanol system. and it structure is identified by IR, MS, NMR and so on. Its yield is 62.7%.â…¡. Synthesized kinetics of 1-L-proline-1-deoxy-D-fructose was determined: The reactants can be analysed by HPLC, and all have a linearity. The results suggested that it is a second order reaction with k=0.2577(mol/l)-1h-1 at T=327K, and k= 0.63811(mol/l)-1h-1 at T=337K, and Es=101.47KJ/mol.â…¢. The stability of ADF, VDF, PDF was investigated by GC after deriving. The results indicated that the three compounds are not affected by amino acid and glucose, but are affected significantly by temperatures, and VDF is the most stable. The solid state of the three intermediates are always stable.â…£. The online and offline pyrolysis of the Maillard intermediates in different temperatures was examined by gas chromatography-mass spectrum. The results showed that different temperatures resulted in different pyrolytic compounds, and higher temperatures led to more pyrolytic compounds. the major pyrolytic compounds included heterocycle aldehydes, pyrazines, furan, furanone, pyrrole, pyranone etc; Some pyrolytic compounds respond to the structures of the sugar or amino acid of the Amadori compounds directly. which are important flavor and aroma components in food or cigarette.