Abstract:

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.

Key words: Maillard reaction, sodium sulfite, 2-amino-2-deoxyglucose, Heyns rearrangement product, degrada-tion, methylglyoxal