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Home > Archive>Volume 36, Issue 8, 2017 >884-889. DOI:10.3969/j.issn.1673-1689.2017.08.015
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Content Changes of Substrates of Maillard Reaction during Processing of Fructus Corni
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    Abstract:

    To study content changes of free amino acids and reducing sugars of Maillard reaction during processing of fructus corni，UPLC/MS/MS was adopted to detect the contents of free amino acids. Chromatographic column of MS Lab HP-C18 was used for analysis，with water-acetonitrile as gradient elution mobile phase，and flow rate at 0.8 mL/min. DNS method was used in determination of reducing sugars. Totally 15 kinds of free amino acids were detected in fructus corni. The content of free amino acids reduced gradually with processing time. While the content of reducing sugars changed differently from those of free amino acids，which reduced gradually in 0~24 h，increased slightly in 24~36 h and then became to be stable. The content changes of free amino acids and reducing sugars have close relationship with Maillard reaction during processing of fructus corni. The time of Maillard reaction for fructus corni to reach its equilibrium is in accordance with that of traditional processing，which provides a scientific base for determining processing end.

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YANG Guangming, ZHANG Yuling, LI Meng, PAN Yang, CAI Baochang. Content Changes of Substrates of Maillard Reaction during Processing of Fructus Corni[J]. Journal of Food Science and Biotechnology,2017,36(8):884-889.

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  • Online: November 01,2017
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