摘　要：本试验旨在通过建立蔗糖-天冬酰胺（Suc-Asn）反应体系模拟美拉德反应过程，探究黄原胶对体系中5-羟甲基糠醛形成的影响。试验采用高效液相色谱法（HPLC）测定样品中5-羟甲基糠醛的含量，分光光度法测定样品的褐变度，通过单因素试验及正交试验，系统研究了黄原胶质量浓度、反应时间、反应温度及体系pH值对蔗糖-天冬酰胺反应体系中5-羟甲基糠醛生成量和褐变度的影响。得到最佳反应条件是反应时间12 min、反应温度160℃、0.1%的黄原胶溶液、pH值为7，此时反应体系产生的5-羟甲基糠醛含量最低。5-羟甲基糠醛具有潜在的安全隐患，此试验旨在就抑制食品体系中5-羟甲基糠醛的生成方法提供更多依据。
关键词：5-羟甲基糠醛；黄原胶；褐变度；美拉德反应

Abstract: This experiment aims to simulate the Maillard reaction process by establishing a Suc-Asn reaction system to investigate the effect of xanthan gum on the formation of 5-hydroxymethylfurfural in the system. The content of 5-hydroxymethylfurfural in Suc-Asn reaction system was determined by high performance liquid chromatography, the browning degree were determined by spectrophotometry. The effects of xanthan gum concentration, reaction time, reaction temperature and pH value on the production, browning degree and content of 5-hydroxymethylfurfural in Suc-Asn reaction system were systematically studied by single factor and orthogonal experiments. The optimal reaction conditions were 12 min reaction time, 160℃ reaction temperature, 0.1% xanthan gum solution concentration and pH value of 7. The reaction yielded the lowest 5-hydroxymethylfurfural content. 5-hydroxymethylfurfural has potential hidden danger. This test aims to provide more evidence for inhibiting the formation of 5-hydroxymethylfurfural in food systems.
Key words: 5-hydroxymethylfurfural; xanthan gum; browning degree; Maillard reaction