2-脱氧-2-L-苯丙氨酸-D-葡萄糖的水相制备研究

2-deoxy-2-L-phenylalanine-D-glucose has an important effect on the formation of flavor and sensory quality in food and tobacco processing. It was prepared via the temperature-elevating Maillard reaction of fructose and phenylalanine, based on the mechanism of the inhibition of pigments formation because of the interaction of cysteine reacted with Heyns rearrangement products. The critical reaction conditions was determined by comparison of color inhibition as follow: pH 7.4 and heated at 100℃ for 100 min. The purity of 2-deoxy-2-L-phenylalanine-D-glucose which was purified by semi-preparative high performance liquid chromatography reached 95%. The pure product was characterized by mass spectrometry and nuclear magnetic resonance to estimate the structure information of 2-deoxy-2-L-phenylalanine-D-glucose. The volatile compounds of temperature-elevating Maillard reaction products was analyzed using SPME/GC-MS. Lower contents of volatile compounds was found during futher Maillard reaction of 2-deoxy-2-L-phenylalanine-D-glucose than that in the complete Maillard reaction of fructose and phenylalanine. However, the controlled flavor formation in the subsequent processing was shown which would improve the feelings of freshment and joy for the consumers.