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| Formation Pattern of Pyrazines in a Lysine-Glucose Model System |
| HUA Weiming, LIU Huan, LI Meiqi, TAO Runmi, DU Jinzhao, GAI Shengmei, LIU Dengyong |
| 1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. School of Food Engineering, Ludong University, Yantai 264025, China |
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Abstract This study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry to analyze the changes in the types and contents of pyrazines in a model Maillard reaction system under different conditions (pH, reaction temperature, reaction time, and molar ratio of lysine to glucose), and it fitted a nonlinear model to describe the relationship between pyrazines content and reaction parameters. It was confirmed that all fitted equations could effectively characterize the formation pattern of pyrazines. An alkaline environment and high temperature significantly promoted the Maillard reaction. With increasing pH and reaction temperature, the variety and total content of pyrazines showed an obvious increasing trend. As the reaction time increased from 10 to 50 min, the total content of pyrazines increased from 1 566.45 to 8 463.55 ng/g, and then decreased to 6 395.15 ng/g at 70 min. When the molar ratio of lysine to glucose was 3:1, 22 pyrazines were produced, with a total content as high as 8 420.37 ng/g. This indicates that amino acids had a more significant effect on the generation of pyrazines than did reducing sugars. In summary, both the variety and content of pyrazine reached the maximum under the following conditions: lysine to glucose molar ratio of 3:1, pH 9, and heating at 180 ℃ for 50 min. The findings of this research provide a theoretical basis and technical reference for the precise regulation of the roasted aroma of barbequed products.
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2026, Vol. 40 
