葡萄糖与赖氨酸美拉德反应产物的抗氧化性研究

Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts

采用赖氨酸与葡萄糖发生美拉德反应,研究了不同反应条件(温度、时间、pH和反应物浓度)对美拉德反应产物(Maillard Reaction Products,MRPs)抗氧化性能的影响,并以对超氧阴离子自由基(O-2·)清除率和DPPH·清除率为指标,评价了MRPs的抗氧化能力。确定不同反应体系得到的MRPs,都具有较好的清除效果;其中最佳抗氧化反应模式为:反应时间8h,pH9,温度为100℃,氨基与羰基比1:2时,对O-2·和DPPH·清除率分别可达到82.35%和71.12%。

The Maillard reaction products（MRPs） were prepared using lysine and glucose.To study effect of reaction temperature,heating time,starting pH and reaction concentration on volatile MRPs antioxidant activity,superoxide anion radical and E）PPH radical clearance were determined.The results showed that different reaction system MRPs have good scavenging effect.The optimum Maillard reaction model was reaction time of gh,reaction initial pH of 9, reaction temperature of 100℃,and amino and carbonyl ratio 1：2,and O2- · and DPPH scavenging ratio can reach 82.35% and 71.12% respectively.