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Method for preparing Amadori compound by virtue of temperature-variable water phase

A compound and warm water technology, applied in chemical instruments and methods, preparation of tobacco, preparation of sugar derivatives, etc., can solve the problems of difficult determination of ARP critical conditions, fast decomposition rate of intermediates, complex reaction pathways, etc., to achieve strong application value, The effect of simple operation and low cost

Active Publication Date: 2017-05-31
CHINA TOBACCO JIANGSU INDAL
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

ARP is prepared by Maillard reaction using water as a solvent. The reaction pathway is complex, there are many side reactions, and the intermediate decomposition rate is fast. It is difficult to capture it in the conventional high-temperature Maillard reaction. ARP is formed in the water phase. The critical condition is not easy to determine

Method used

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  • Method for preparing Amadori compound by virtue of temperature-variable water phase
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  • Method for preparing Amadori compound by virtue of temperature-variable water phase

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Take 18kg of phenylalanine and 33kg of xylose, add 800kg of water to form a solution.

[0035] After adjusting the pH of the solution to 7.4, divide the solution into 6 parts equally, pour them into Maillard reaction flasks, and heat them at 80℃ to generate Maillard reaction. After heating for 50, 60, 70, 80, 90 and 100 minutes respectively The reaction was stopped in an ice bath, 1.6kg of cysteine ​​was added to the reaction solution, and the pH of the reaction solution was adjusted to 7.4, and then the temperature was raised to 120°C for the second stage of high-temperature Maillard reaction for 90 minutes. The reaction was terminated after cooling in the ice bath to obtain a variable temperature Maillard reaction solution.

[0036] Measure the absorbance value of each obtained variable-temperature Maillard reaction solution at a wavelength of 420nm, and draw the relationship curve of the obtained absorbance value corresponding to the low-temperature reaction time as figur...

Embodiment 2

[0039] Take 18kg of alanine and 40kg of arabinose, add 800kg of water to form a solution.

[0040] After adjusting the pH of the solution to 7.4, divide the solution into 6 parts equally, pour them into Maillard reaction flasks, and heat them at 90℃ to generate Maillard reaction. After heating for 40, 50, 60, 70, 80 and 90 minutes, The reaction was stopped in an ice bath, 1.6kg of cysteine ​​was added to the reaction solution, and the pH of the reaction solution was adjusted to 7.4, then the temperature was raised to 120°C for the second stage of high-temperature Maillard reaction for 120 minutes, and the reaction was terminated after cooling in the ice bath to obtain a variable temperature Maillard reaction solution.

[0041] Measure the absorbance value of each obtained variable-temperature Maillard reaction solution at a wavelength of 420nm, and draw the relationship curve of the obtained absorbance value corresponding to the low-temperature reaction time as Figure 5 As shown, ...

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Abstract

The invention discloses a method for preparing an Amadori compound by virtue of a temperature-variable water phase. According to a principle that cysteine can be combined with an Amadori rearrangement product (ARP) so as to inhibit the brown stain of Maillard reaction, water is taken as a solvent, cysteine is taken as a tracer agent, amino acid and sugar are heated under a certain condition to react, an intermediate is prepared in a water phase under an intermediate formation critical condition determined by virtue of the temperature-variable Maillard reaction, and after the reaction is finished, reduced pressure vaporization is carried out at a low temperature to remove moisture, so as to obtain an ARP solid product. According to a determination method of the critical condition formed by an ARP water phase, only a spectrophotometer is adopted, so that the operation is simple, the cost is low, and the application value is relatively high. According to a water phase synthesis technique disclosed by the invention, the production cost of the ARP is effectively lowered, the industrial requirements of environmental friendliness and sustainability are met; and meanwhile, the obtained ARP product is low in volatility and good in storage stability and has relatively high superiority, and the controllable formation of flavor processing can be realized.

Description

Technical field [0001] The invention relates to a method for preparing a compound, in particular to a method for preparing Amadori compound in a variable temperature water phase. Background technique [0002] Maillard reaction is a common non-enzymatic browning phenomenon, and it is an important source of flavors for processed foods and tobacco. Nitrogen-containing compounds (proteins, peptides, free amino acids, etc.) and carbonyl compounds (ketones, aldehydes, reducing sugars) in food or tobacco undergo a complex reaction process and eventually produce brown or even black macromolecular substances like melanin. Maillard reaction, as an important reaction that affects the flavor and color of food, has become a research hotspot in the food and fragrance industries in recent years. The current common ingredients for salty condiments are complete Maillard reaction products. Although they have strong flavors, most of them have strong volatility. Especially under high temperature pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H1/00C07H5/06C07H7/02C11B9/00C11B9/02C07H15/12A24B3/12
CPCA24B3/12C07H1/00C07H5/06C07H7/02C07H15/12C11B9/0015C11B9/0023C11B9/02
Inventor 甘学文王光耀刘英杰张晓鸣崔和平于静洋杨君刘珊刘曙光成涛尹洁邓仕彬
Owner CHINA TOBACCO JIANGSU INDAL
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