“水解植物蛋白液 葡萄糖”模型热反应中 3-氯-1,2-丙二醇的研究

Studies on the formation of 3-chloro-1, 2-propanediol in the model of hydrolyzed vegetable protein liquid and glucose

中文关键词:  3-氯-1,2-丙二醇  HVP液  葡萄糖  模型热反应

英文关键词:3-chloro-1, 2-propanediol, hydrolyzed vegetable protein, glucose, thermal reaction model

中文摘要:

      目的 通过设计“水解植物蛋白液 葡萄糖”热反应模型, 并结合气质联机对模型热反应中生成的3-氯-1,2-丙二醇(3-MCPD) 的含量进行分析。方法 通过单因素实验考察不同3-MCPD含量的水解植物蛋白(HVP)液、葡萄糖用量、反应温度、反应时间等因素对模型热反应产物中 3-MCPD 含量的影响, 并初步探究 3-MCPD 的生成规律。结果 模型热反应产物中3-MCPD含量随着 HVP 液中 3-MCPD 的含量增加而增加; 随着葡萄糖用量增加而减少; 随着反应温度的升高, 3-MCPD的量先增加后减少, 在100 ℃达到最大, 120 ℃开始减少, 140 ℃急剧减少; 在一定的时间范围内, 3-MCPD的生成量随着反应时间的增加而升高。结论 该热反应模型的构建, 对3-MCPD的生成规律探究有一定的价值, 为实际生产中减少 3-MCPD 的含量具有指导作用。

英文摘要:

      Objective The effects of thermal reaction meaty flavorings ingredients and processing on 3-chloropropane-1, 2-diol (3-MCPD) have been investigated using gas chromatography-mass spectrometer (GC-MS) in this paper. Methods The proposed protocol is based on the establishment of model which is consisted of hydrolyzed vegetable protein (HVP) liquid and glucose. Results The amount of HVP and glucose, reaction temperature and reaction time were all key factors on generation of 3-MCPD. 3-MCPD levels increased with raising the amount of HVP liquid. But the amount of glucose had an inhibiting effect on 3-MCPD levels. The influence of the system temperature was relatively complicated. Raising temperatures lead to more 3-MCPD generation at first, but then the amount of 3-MCPD decreased. With the increase of reaction time, the content of 3-MCPD increased to a high level. Conclusion The construction of thermal reaction model for generating of 3-MCPD is valuable in reducing the amount of 3-MCPD in the actual production.