美拉德反应对大蒜抗氧化活性的影响

Effect of Maillard reaction on antioxidant activity of garlic

将大蒜在密闭容器中保温,使其发生美拉德反应制得黑蒜,研究了美拉德反应对大蒜体外抗氧化活性的影响,初步探讨了黑蒜的化学成分与抗氧化活性之间的关系。实验结果表明:经过28d美拉德反应后,黑蒜中的总酚含量为5.4mg/g,5-HMF的含量为2729.12μg/g,相较于未发生美拉德反应的大蒜有所上升。黑蒜的抗氧化能力大大提高,还原能力、在卵磷脂脂质体中的抗氧化能力、羟基自由基的清除率、超氧阴离子自由基的清除率、及对DPPH自由基的IC50值依次是未发生美拉德反应的大蒜的10、3、7、10、50倍。黑蒜的抗氧化能力的增加在一定程度上与其含有的总酚和美拉德反应产物的增加有关。

Garlics were kept at a constant temperature and become black garlics due to Maillard reaction.A variety of in vitro antioxidant activity were determined to explore the relationship between the chemical components and antioxidant activity of black garlic.The results showed that total phenol content was 5.4mg/g,5-HMF content was 2729.12μg/g,increasing compared with garlic. The antioxidant capacity of black garlic was greatly improved. Reducing power, antioxidant capacity in lecithin liposomes, scavenging activity against hydroxyl radicals and superoxide anion radical,and the IC5o of DPPH- values was ten, three, seven, ten, fifty times than that of garlic respectively.To some extent,the increasing in antioxidant capacity of black garlic related to the total phenol content and products of Maillard reaction.