The variety and high content of pyrazine compounds in maotai - flavor liquor are regarded as the products of maillard reaction so far 摘要迄今為止,普遍認為醬香型白酒中種類眾多、含量很高的吡嗪類化合物是通過美拉德反應(yīng)途徑產(chǎn)生的。
However , related data show that besides maillard reaction , the microbial metabolic pathway , the protein and amino acids healing processes can also produce pyrazine compounds 但據(jù)有關(guān)資料表明,除了“美拉德反應(yīng)途徑”外還有“微生物代謝產(chǎn)物途徑、蛋白質(zhì)加熱分解途徑和氨基酸類的加熱分解途徑”也可以產(chǎn)生吡嗪類化合物。
Baoxiang gao , quanguo zhou , yanhou geng , yanxiang cheng , dongge ma , zhiyuan xie , lixiang wang , fosong wang “ new fluorescent dipolar pyrazine derivatives for non - doped red organic light - emitting diodes ” materials chemistry and physics 99 ( 2006 ) 247 ? 252 高保祥,王明,程延祥,王利祥,景遐斌,王佛松“高熒光量子效率三亞吡嗪衍生物的合成與性能” ,應(yīng)用化學2007 ,第24卷4期365 - 369 。