中文摘要：

为研究脂肪醛对“半胱氨酸-木糖”美拉德反应进程及肉香物质形成的影响，设计“半胱氨酸-木糖”及“半胱氨酸-木糖”中分别添加己醛、反-2-庚烯醛、反,反-2,4-癸二烯醛的4个反应体系，在温度90℃、pH5.5条件下反应5h，液相色谱-蒸发光散射检测监测反应原料（半胱氨酸、木糖）和初期反应中间体（半胱氨酸的Amadori重排化合物（Cys-Amadori）、2-木糖化噻唑烷-4-羧酸）随反应时间的浓度变化，同时还监测反应液pH值及波长294、420nm处紫外-可见吸光度随反应时间的变化，并且采用固相微萃取-气相色谱-质谱联机分析比较3h反应产物的挥发性风味物质组成。添加3种脂肪醛后，形成的Cys-Amadori重排化合物、2-木糖化噻唑烷-4-羧酸中间体浓度均下降，表明均对“半胱氨酸-木糖”初期美拉德反应有抑制作用，且相比之下抑制强弱为反-2-庚烯醛＞反,反-2,4-癸二烯醛＞己醛。但添加己醛时，反应液于波长294、420nm处的吸光度下降，表明中、末期美拉德反应也受到抑制；而加入反-2-庚烯醛、反,反-2,4-癸二烯醛时，反应液于波长294、420nm处的吸光度却增加，表明中、末期美拉德反应被促进，且相比之下反,反-2,4-癸二烯醛的促进作用大于反-2-庚烯醛。另外，比较挥发性风味组成发现，加入反-2-庚烯醛、反,反-2,4-癸二烯醛的体系，含硫化合物的总量增多，检测到醛参与美拉德反应或醛自身受美拉德反应影响而形成的多种带烷基侧链的含硫化合物和呋喃化合物如2-己基噻吩和2-丙基呋喃。

英文摘要：

The effect of aliphatic aldehydes on Maillard reaction and meaty flavor formation was investigated in cysteinexylose model systems.The Maillard reaction in the absence and presence of hexanal,(E)-2-heptenal,or(E,E)-2,4-decadienal,was carried out at90℃,pH5.5for5h.Changes in the concentrations of xylose,cysteine,initial reaction intermediates(2-threityl-4-carboxythiazolidine and Amadori rearrangement product of cysteine(Cys-Amadori))with reaction time were determined by high performance liquid chromatography with evaporate light scattering detection(HPLC-ELSD).Also,changes in the pH and absorbance values at294and420nm of the reaction mixtures were monitored.Volatile flavor compounds in the3h reaction mixtures were compartaively analyzed by solid phase microextraction coupled with gas chromatography and mass spectrometry(SPME-GC-MS).As indicated by decreased concentrations of Cys-Amadori and2-threityl-4-carboxythiazolidine in the presence of aliphatic aldehydes,all the three aldehydes showed inhibitory effects on the initial stage of the Maillard reaction,among which(E)-2-heptenal was the stongest inhibitor,followed by(E,E)-2,4-decadienal and hexanal.Additionally,hexanal also showed inhibitory effect on the intermediate and final stages of the Maillard reaction,as indicated by decreased absorbance at294and420nm.However,(E)-2-heptenal and(E,E)-2,4-decadienal accelerated both the intermediate and final stages,as indicated by increased absorbance values at294and420nm,with the latter being more effective than the former.On the other hand,the reaction systems in the presence of(E)-2-heptenal and(E,E)-2,4-decadienal produced a relatively greater amount of total volatile sulfur-containing compounds than the blank model system,and additionally produced some new alkyl chain sulfur-containing compounds and furane derivatives such as2-hexylthiophene and2-propylfuran as detected by GC-MS analysis,due to participation of the aldehydes in cysteine-xylose reaction and reaction of the aldehydes themselves in the buffered cysteine