科研之友
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摘要
The formation of 5-hydroxymethylfurfural was investigated in the Maillard reaction system of alanine and glucose with different thermal time and initial pH. The HMF was determined by HPLC. The results show that, the content of HMF increased with the increasing of heating time. The formation of HMF was in accordance with zero-order kinetics in 3-12 h. The maximum amount was 0.122 μg/mL at the 12 h. The acidic pH conditions promoted the formation of HMF, while alkaline pH conditions inhibited. The pH value of the Maillard reaction, on which the heating time and the initial pH had less effect, was between 4.0-5.0.
- 出版日期2017
