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目的建立麦芽中D-果糖、D-葡萄糖、蔗糖、D-麦芽糖4种糖类成分高效液相色谱-蒸发光散射(HPLC-ELSD)检测方法,探索麦芽炒制过程中还原糖和非还原糖的动态变化规律,为阐明麦芽消食作用机制提供科学依据。方法收集不同炒制温度、不同炒制时间的麦芽,采用HPLC-ELSD方法测定生麦芽、炒麦芽样品中D-果糖、D-葡萄糖、蔗糖、D-麦芽糖4种糖类成分的量,采用聚类分析(HCA)法、偏最小二乘判别分析(PLS-DA)法分析炒制过程中各成分的动态变化规律。结果麦芽中D-果糖、D-葡萄糖、D-麦芽糖3种还原糖的量随温度增加整体表现为下降趋势,而非还原糖蔗糖表现为先升高后降低的趋势;HCA可将不同温度下炒制的麦芽分为3类,PLS-DA表明炒制温度主要影响蔗糖的量,而对还原糖D-果糖、D-葡萄糖、D-麦芽糖影响较小且程度相当;随着炒制时间的延长,4种糖的量均呈降低趋势,16 min后基本不再变化。HCA可将不同炒制时间的麦芽分为4类;标准化A420值随炒制时间的增加而增加,在16 min基本达到峰值。结论麦芽在炒制过程中还原糖、非还原糖与氨基酸等成分直接或间接发生美拉德(Maillard)反应而导致其量的下降,其产物可能与麦芽消食作用有关。
OBJECTIVE To establish a HPLC-ELSD method for the determination of four saccharides in D-fructose, D-glucose, sucrose and D-malt in malt and to explore the effects of reducing sugars and non-reducing sugars In order to provide a scientific basis for clarifying the mechanism of malt digestion. Methods The malt samples were collected at different cooking temperature and time. The contents of D-glucose, D-glucose, sucrose and D-maltose in raw malt and malt samples were determined by HPLC-ELSD. HCA method and PLS-DA method were used to analyze the dynamic changes of each component in the process of frying. Results The amount of three kinds of reducing sugars (D-fructose, D-glucose and D-maltose) in malt decreased with the increase of temperature, while the content of non-reducing sucrose increased first and then decreased with increasing temperature. Frying malt is divided into three categories, PLS-DA shows that the frying temperature mainly affects the amount of sucrose, while reducing sugar D-fructose, D-glucose, D-maltose less and to a lesser extent; with the firing time Lengthening, the amount of 4 kinds of sugar showed a decreasing trend, and basically no change after 16 minutes. HCA can be divided into four types of malt malting time; standardized A420 value increases with the increase of firing time, basically reached the peak at 16 min. Conclusions The Maillard reaction of reducing sugar, non-reducing sugar and amino acids in the malt during the process of frying resulted in the decrease of the amount, and the product may be related to the malting effect.