Maillard reaction - Fluorescence results

The Maillard reaction can be monitored by measuring the amount of reactive primary amines. The amount of reactive free amino groups in heat-treated chitosan was measured using genipin crosslinking and fluorescence. A UV-VIS spectrophotometer (BMG LABTECH, FLUOstar Omega Microplate Reader) was used to measure the fluorescence intensity (FI) of samples using 550 nm and 650 nm for the excitation and emission wavelengths, respectively, over 24 hours.

通过测量反应性初级胺的数量，可以监测美拉德反应。利用甘草次酸交联技术对热处理后的壳聚糖中的反应性游离氨基团进行测量，并通过荧光法进行分析。本研究采用紫外-可见分光光度计（BMG LABTECH，FLUOstar Omega 微量板阅读器）在550 nm激发波长和650 nm发射波长下，使用24小时内的荧光强度（FI）来测量样品，以评估该反应的进程。