摘要
探讨美拉德反应产物抗氧化活性与丙烯酰胺含量之间的关系。以自由基清除率和还原能力吸光值表示抗氧化活性,高效液相色谱(HPLC)检测丙烯酰胺含量,研究不同条件下美拉德反应产物抗氧化活性值与丙烯酰胺含量之间的相关性。结果显示:在10～15 min、120～180℃范围内,丙烯酰胺含量随温度变化趋势与美拉德反应产物自由基清除率的基本一致;美拉德反应产物还原能力在140～160℃范围内达到较大值,基本不随温度的变化而变化。结论:丙烯酰胺生成量和美拉德反应产物的抗氧化活性呈明显的正向关系。
The purpose of this study was to evaluate the correlation between the acrylamide（AA）content and the antioxidant activity （AOA） of maillard reaction products （MRPs）. Maillard reaction was operated under different temperatures and times. The antioxidant activity of MRPs was characterized with hydroxyl radical scavenging activity and reducing power. The concentration of acrylamide was determined by HPLC. The result showed that the curve of AA concentration to temperature was similar as those of hydroxyl radical scavenging activity at temperatures of 120-180 ℃ for 10-15 min. Conclusion： An obvious direct correlation was found between the formation of AA and the AOA.
出处
《食品科技》
CAS
北大核心
2008年第12期193-196,共4页
Food Science and Technology
关键词
丙烯酰胺
美拉德反应
抗氧化活性
acrylamide
maillard reaction
antioxidant activity
