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.美拉德反应（Maillard reaction）可通过测定活性伯胺的含量进行监测。本研究采用京尼平（genipin）交联法结合荧光分析法，对经热处理的壳聚糖中的活性游离氨基含量进行了测定。实验使用紫外-可见分光光度计（UV-VIS spectrophotometer，型号为BMG LABTECH公司FLUOstar Omega多功能酶标仪），以550 nm作为激发波长、650 nm作为发射波长，在24小时内对样品的荧光强度（fluorescence intensity, FI）进行检测。