而随著环境pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦或是因高温而产生焦糖化反应。
But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.
而随著环境pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦或是因高温而产生焦糖化反应。
But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.
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