邓仕彬,方舒娜,崔和平,张晓鸣

• 1:莆田学院环境与生物工程学院枇杷种质资源创新与利用福建省高校重点实验室
• 2:江南大学食品学院

摘要(Abstract)：

为实现美拉德反应中间体的水相制备,该研究以葡萄糖和苯丙氨酸为原料,分析了不同水相制备方法对1-L-苯丙氨酸-1-脱氧-D-果糖(PDF)产率的影响,以探索最佳的水相制备方法。研究结果表明,相比于常压不脱水水相制备法和微波加热水相制备法,真空脱水水相制备法具有最高的PDF产率。通过单因素实验明确了真空脱水水相制备法制备PDF的最佳条件:真空脱水反应温度为90℃,初始反应pH为8.5,苯丙氨酸与葡萄糖的摩尔比为1∶1,产率提升到21.1%。采用阳离子交换树脂对PDF制备样品分离纯化,通过超高效液相色谱-串联质谱联用技术对纯化样品进行结构表征,明确了其纯度为98%,并验证了PDF的相对分子质量为327,分子式为C_(15)H_(21)NO_7。因此,真空脱水水相制备法能够提升PDF产率,这为其在食品调味中的应用提供了可能性。

关键词(KeyWords)： 1-L-苯丙氨酸-1-脱氧-D-果糖;水相制备;真空脱水;微波加热;产率;超高效液相色谱-串联质谱联用技术

Abstract:

Keywords:

基金项目(Foundation): 莆田市科技计划项目（2019NP002）;; 福建省教育厅中青年教师教育科研项目（JAT200505）;; 福建省大学生创新创业训练计划项目（S202011498008）

作者(Author): 邓仕彬,方舒娜,崔和平,张晓鸣

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