A kind of method for preparing amadori compound by variable temperature aqueous phase

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 an Amadori compound in a variable temperature water phase. Background technique [0002] Maillard reaction is a common non-enzymatic browning phenomenon, which is an important source of flavors in 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 complex reaction processes to eventually produce brown or even black macromolecular substances melanoidin. As an important reaction affecting the flavor and color of food, the Maillard reaction has become a research hotspot in the food and flavor industries in recent years. The current commonly used ingredients for salty condiments are complete Maillard reaction products. Although the flavor is rich, most of them are highly volatile. Especially under high-temperature proc...

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

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