Maillard反应合成香味料机理的研究Research on the mechanisms of composing sweet smell materials byMaillard reaction
吴肖,赵谋明
摘要(Abstract)：
文章通过一定花生粕蛋白水解液在葡萄糖(6%)∶氨基酸=1∶1,VB1=0.8%,VC=0.5%,pH5.5,T=180℃条件下,反应60min,所得挥发性成分的分离和检测,进一步从机理方面探讨Maillard反应合成香味料的模式。
关键词(KeyWords)： Maillard反应;氨基酸反应活性;杂环风味化合物
基金项目(Foundation):
作者(Author): 吴肖,赵谋明
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