摘要
对不同pH值对L-抗坏血酸―赖氨酸/甲硫氨酸模型体系发生的美拉德(Maillard)反应所得到产物(MRPs)的抗氧化性活性的影响进行了研究。结果表明,MRPs的pH值在酸性条件下增大,在碱性条件下减小;在pH=5时,其紫外吸光度、棕色指数、还原力和DPPH自由基清除能力均达到最大;Fe2+螯合能力随着pH值的增大而增大。因此可以得出结论:pH值对抗坏血酸的MRPs的抗氧化活性有较大影响,且在pH=5时,抗坏血酸的Maillard反应产物的抗氧化活性最强。
The effects of pH values on the anti-oxidative activity of Maillard reaction products （MRPs） of L-ascorbic acid-lysine/methionine were examined in this study. The results showed that anti-oxidative activity of MRPs increased in the acidic conditions, decreased in the alkaline condition; UV-absorbance, browning, reducing power, DPPH radical scavenging activity reached to the highest in pH 5; FeE＋ chelating ability increased with the increasing of pH value. It suggested that the pH values exerted significam influence on MRPs of L-ascorbic acid-lysine/ methionine. Moreover, anti-oxidative activity of MRPs from the L-ascorbic acid-amino acid （L-Lysine, Lys and L-Methionine, Met） model system rose to the highest when the pH value was 5.
出处
《广州化学》
CAS
2013年第2期42-47,82,共7页
Guangzhou Chemistry
