1-l-苯丙氨酸-1-脱氧-d-果糖的水相制备研究-《中国调味品》

文章信息/Info

摘要:: 为实现美拉德反应中间体的水相制备，本研究以葡萄糖和苯丙氨酸为原料，分析了不同水相制备方法对1-L-苯丙氨酸-1-脱氧-D-果糖（PDF）产率的影响，以探索最佳的水相制备方法。研究结果表明，相比于常压不脱水水相制备法和微波加热水相制备法，真空脱水水相制备法具有最高的PDF产率。通过单因素实验明确了真空脱水水相制备法制备PDF的最佳条件是：真空脱水反应温度为90℃，初始反应pH为8.5，苯丙氨酸/葡萄糖摩尔比为1:1，产率提升到21.1%。采用阳离子交换树脂对PDF制备样品分离纯化，通过超高相液相色谱串联质谱联用技术对纯化样品进行结构表征，明确了其纯度为98%，并验证了PDF的相对分子质量即为327，分子式为C15H21NO7。因此，真空脱水水相制备法能够提升PDF产率，这为其在食品中的应用提供了可能。

Abstract:: In order to prepare Maillard reaction intermediates in aqueous medium, the d-glucose and l-phenylalanine was used as raw materials to study the effect of different aqueous preparation methods on the yield of corresponding N-(1-Deoxy-d-fructos-1-yl)-l-phenylalanine ( PDF). The results showed that vacuum dehydration preparation had the highest PDF yield comparing to the normal pressure non-dehydrating preparation and the microwave heating preparation in aqueous medium. The optimal conditions for preparing PDF by vacuum dehydration aqueous preparation were as followed: vacuum dehydration reaction temperature was 90oC, initial reaction pH was 8.5, the molar ratio of phenylalanine/glucose was 1:1. The yield accordingly reached to 21.1%. The cation exchange resin was used to separate and purify the PDF preparation samples. The structure of the purified samples was characterized by ultra performance liquid chromatography tandem mass spectrometry. It was detected of 98% purity. The molecular mass and proposed formula of PDF was 327 and C15H21NO7, respectively. Consequently, the vacuum dehydration aqueous preparation can effectively improve the yield of PDF, which increases the possibility for its application in food.