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84 KKU Science Journal Volume 39 Number 1 Research browning reaction À√◊Õ°“√«—¥ UV-absorbance ∑”°“√ «—¥∑’Ë§«“¡¬“«§≈◊Ëπ 294 π“‚π‡¡µ√ à«π°“√«—¥¢—Èπ ÿ¥∑â“¬¢Õß nonenzymatic browning reaction À√◊Õ °“√«—¥§«“¡‡¢â¡¢Õß°“√‡°‘¥ ’πÈ”µ“≈ ∑”°“√«—¥∑’Ë§«“¡ ¬“«§≈◊Ëπ 420 π“‚π‡¡µ√ º≈°“√∑¥≈Õß· ¥ß¥—ß √Ÿª∑’Ë 1-3 ®“°√Ÿª®–æ∫«à“‡¡◊ËÕº ¡‰§‚µ·´π·≈–πÈ”µ“≈ µà“ßÊ∑—Èß 6 π‘¥‡¢â“¥â«¬°—π·≈–„Àâ§«“¡√âÕπ ®–‡°‘¥ “√µ—«°≈“ß («—¥∑’Ë§«“¡¬“«§≈◊Ëπ 294 π“‚π‡¡µ√) ·≈–‡°‘¥º≈‘µ¿—≥±å¢ÕßªØ‘°‘√‘¬“°“√‡°‘¥ ’πÈ”µ“≈ («—¥∑’Ë §«“¡¬“«§≈◊Ëπ 420 π“‚π‡¡µ√) ‚¥¬ “¡“√∂ —ß‡°µ ‰¥â®“°°√“ø¢Õß “√ª√–°Õ∫‡‘ß´âÕπ¢ÕßπÈ”µ“≈ ∑ÿ°π‘¥°—∫‰§‚µ·´π®– Ÿß¢÷Èπ‡ªìπª√‘¡“≥∑’Ë Ÿß¡“° ‡¡◊ËÕ‡∑’¬∫°—∫°√“ø¢ÕßπÈ”µ“≈À√◊Õ‰§‚µ·´π‡¥’Ë¬«Ê (√Ÿª∑’Ë 1-2) º≈°“√∑¥≈Õß¥—ß°≈à“« “¡“√∂¬◊π¬—π‰¥â«à“ ¡’ªØ‘°‘√‘¬“ ’πÈ”µ“≈‡°‘¥¢÷Èπ´÷Ëß· ¥ß∂÷ß°“√‡°‘¥ “√ ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈ ‚¥¬ “√ ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈Õ–√“∫‘‚π (Chi-Ara) ´÷Ëß‡°‘¥ªØ‘°‘√‘¬“ ’πÈ”µ“≈ Ÿß ÿ¥¡’ª√‘¡“≥ ¢Õß “√ª√–°Õ∫‡‘ß´âÕπ‡æ‘Ë¡¢÷Èπª√–¡“≥√âÕ¬≈– 114 ‡¡◊ËÕ‡∑’¬∫°—∫‰§‚µ·´π‡¥’Ë¬«Ê ∑’Ë§«“¡‡¢â¡¢âπ√âÕ¬≈– 2.5 ‡¡◊ËÕ‡ª√’¬∫‡∑’¬∫°“√‡°‘¥ªØ‘°‘√‘¬“ ’πÈ”µ“≈¢Õß “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈∑—Èß 6 π‘¥ (√Ÿª∑’Ë 3) æ∫«à“ “√ª√–°Õ∫‡‘ß´âÕπ¢Õß ‰§‚µ·´π·≈–πÈ”µ“≈Õ–√“∫‘‚π (Chi-Ara) ®–‡°‘¥ ªØ‘°‘√‘¬“ ’πÈ”µ“≈ Ÿß ÿ¥ √Õß≈ß¡“§◊Õ “√ª√–°Õ∫‡‘ß ´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈°“·≈§‚µ (Chi-Gal) “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈°≈Ÿ‚§ (Chi-Glu) “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈– πÈ”µ“≈·≈§‚µ (Chi-Lac) “√ª√–°Õ∫‡‘ß´âÕπ ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈¡Õ≈‚µ (Chi-Mal) ·≈– “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈ ø√ÿ°‚µ (Chi-Fru) µ“¡≈”¥—∫ „πà«ß·√°Ê ∑’Ë¡’°“√ »÷°…“‡°’Ë¬«°—∫ nonenzymatic browning reaction π—Èπ æ∫«à“ °“√‡°‘¥ ’πÈ”µ“≈¢Õß “√≈–≈“¬ø√ÿ°‚µ ∑’Ë¡’ À¡ŸàÕ–¡‘‚π®“°·À≈àßÕ◊Ëπ„π√–∫∫®–‡°‘¥‰¥â√«¥‡√Á« °«à“°≈Ÿ‚§ (Hodge, 1953; Reynolds, 1965) ·µà¡’ ß“π«‘®—¬∑’Ë· ¥ßº≈„π∑“ßµ√ß°—π¢â“¡°—∫ß“π«‘®—¬ ¢â“ßµâπ π—Ëπ§◊Õ· ¥ßº≈«à“°≈Ÿ‚§ ‡°‘¥ ’πÈ”µ“≈‰¥â‡√Á«°«à“ (Ellingson et al., 1954; Bobbio et al., 1981; Baxter, 1995) πÕ°®“°π—Èπ¬—ß¡’ß“π«‘®—¬∑’Ë√“¬ß“π«à“°“√‡°‘¥ ’πÈ”µ“≈¢Õß “√≈–≈“¬ø√ÿ°‚µ ®–‡°‘¥¢÷Èπ¡“°À√◊Õ πâÕ¬°«à“°≈Ÿ‚§ ¢÷ÈπÕ¬Ÿà°—∫ ¿“«–„π°“√„Àâ§«“¡√âÕπ (Kato et al., 1969; Buera et al., 1987; Wijewickreme et al., 1997)
ß“π«‘®—¬ «“√ “√«‘∑¬“»“ µ√å ¡¢. ªï∑’Ë 39 ©∫—∫∑’Ë 1 85 (a) (b) Absorbance (294 nm) 0.80 0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00 -0.10 Lac Chi Chi+Lac 0.5 1.0 1.5 2.0 2.5 Concentration (%) Absorbance (294 nm) 0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00 -0.10 Mal Chi Chi+Mal 0.5 1.0 1.5 2.0 2.5 Concentration (%) (c) (d) absorbance (294 nm) 0.25 0.20 0.15 0.10 0.05 0.00 -0.05 Fru Chi Chi+Fru 0.5 1.0 1.5 2.0 2.5 Concentration (%) Absorbance (294 nm) 3.50 3.00 2.50 2.00 1.50 1.00 0.50 0.00 -0.50 Ara Chi Chi+Ara 0.5 1.0 1.5 2.0 2.5 Concentration (%) (e) (f) Absorbance (294 nm) 1.80 1.60 1.40 1.20 1.00 0.80 0.60 0.40 0.20 0.00 -0.20 Gal Chi Chi+Gal 0.5 1.0 1.5 2.0 2.5 Concentration (%) Absorbance (294 nm) 1.80 1.60 1.40 1.20 1.00 0.80 0.60 0.40 0.20 0.00 -0.20 Glu Chi Chi+Glu 0.5 1.0 1.5 2.0 2.5 Concentration (%) √Ÿª∑’Ë 1 §à“°“√¥Ÿ¥°≈◊π· ß∑’Ë§«“¡‡¢â¡¢âπµà“ßÊ °—π ®“°ªØ‘°‘√‘¬“‡¡≈≈“√å¥∑’Ë intermediate state (A 294 ) ¢Õß “√ª√–°Õ∫‡‘ß´âÕπ√–À«à“ß‰§‚µ·´π·≈–πÈ”µ“≈ (a : lactose, b: maltose, c: fructose, d: arabinose, e: galactose and f: glucose) ‡ª√’¬∫‡∑’¬∫°—∫πÈ”µ“≈‡¥’Ë¬«Ê ·≈–‰§‚µ·´π‡¥’Ë¬«Ê (Chi)
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