以果糖与铵盐在Maillard 初级反应阶段产生的一种典型的海恩氏( Heyns) 重排产物——2-氨基-2-脱氧葡萄糖为初始美拉德反应物，分别加入不同量的亚硫酸钠，在110℃下反应0.5、1.0、2.0、3.0 和4.0 h; 通过紫外－可见分光光度法分析了亚硫酸根对体系褐变程度的影响，通过高效液相色谱和阴离子交换色谱分别了亚硫酸根对体系中丙酮醛及2-氨基-2-脱氧葡萄糖等还原糖含量的影响．结果表明: 亚硫酸根可显著抑制反应体系的褐变，促进裂解产物丙酮醛的产生; 亚硫酸根对2-氨基-2-脱氧葡萄糖的降解没有抑制作用; 体系中少量亚硫酸根的存在有利于葡萄糖的生成，过量亚硫酸根可促进体系中葡萄糖的消耗;亚硫酸根对体系中果糖含量的影响规律与对葡萄糖的基本一致．

In the investigation,2-amino-2-deoxyglucose,a typical Heyns rearrangement product from the Maillard reaction of fructose and ammonium,was taken as the initial material of the Maillard reaction to react with the sodi-um sulfite with different dosages at 110℃ for 0.5,1.0,2.0,3.0 and 4.0 h.The effects of sodium sulfite on the browning degree of the reaction system was analyzed by means of the UV spectrophotometry,and the effects of sodi-um sulfite on the contents of methylglyoxal and 2-amino-2-deoxyglucose were discussed through the high-perfor-mance liquid chromatography and the anion exchange chromatography.The results show that ( 1) sodium sulfite can significantly inhibit the browning of the reaction system and promote the formation of the cleavage product methylg-lyoxal;( 2) sodium sulfite can not inhibit the degradation of 2-amino-2-deoxyglucose; ( 3) in the reaction system,a small amount of sodium sulfite helps to produce glucose while excessive sodium sulfite can promote the consump-tionof glucose; and ( 4) the effects of sodium sulfite on the fructose content in the reaction system are consistent with those on glucose.