摘要：Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first approach, to assess the nutritional quality of foods as related to protein damage. This work presents an optimised laboratory procedure for the measurement of total fluorescent intermediate compounds (FIC) associated with Maillard reaction, described and evaluated in a cereal-based product. Total FIC are evaluated using increased pronase E concentrations and different incubation times for the enzymatic hydrolysis, as well as three different sample clean-up steps after the enzymatic digestion. The effects of basic/acid media are considered for the stability of the fluorescent compounds. The standardised procedure is finally applied to breakfast cereals as a model of cereal-based products, analysing the correlation between total FIC production and fibre and protein contents. It is demonstrated that fluorescent compounds are mainly linked to the protein backbone in ready-to-eat breakfast cereals. Fluorescence measurement is presented as an inexpensive, rapid and accurate procedure to study the extent of Maillard reaction in breakfast cereals.
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