醇对木糖-甘氨酸美拉德反应体系颜色特征及抗氧化活性的影响

Effect of alcohol solvents on color formation and antioxidant activity of Xyl-Glycine Maillard reaction system

研究三种醇（甲醇、乙醇、丙醇）对木糖-甘氨酸美拉德反应体系的颜色特征及抗氧化性的影响。通过吸光值和色差的测定，以及紫外可见光谱扫描等方法来观察颜色特征物质的产生和含量的变化，并通过ABTS和DPPH法评价木糖-甘氨酸美拉德反应体系的抗氧化能力。结果表明，在4℃条件下，随着反应时间（0-15d）的增加，木糖-甘氨酸关拉德反应体系的吸光值均呈现上升趋势；色差值中L值、a值和b值均呈现下降趋势；紫外可见光谱在580nm和630nm处出现特征峰；ABTS和DPPH自由基清除率随着反应时间的增加也呈现上升趋势。三种醇对木糖-甘氨酸美拉德反应体系的各个指标的影响趋势相同，但各个指标值的变化均高于水的（P〈0．05），说明醇的加入促进了美拉德反应的进程。其中甲醇和乙醇的影响相当，且均高于丙醇对该体系的影响。

Characteristic absorbance, color, UV-Vis spectrum and free radical scavenging activity in Xyl-Gly Maillard reaction system were investigated in the presence of methanol, ethanol, or propanoI.The results showed that absorbance and Lab color values of the system was increased and L, a, b,were decreased with increasing reaction time at 4℃ for up to 15 day,along with characteristic peaks at 580nm and 630nm on UV-Vis spectra.ABTS and DPPH radical scavenging rates were increased with increasing reaction time.The pattern of changes of the Xyl-Gly Maillard reaction were consistent in dH20,20% methanol,20% ethanol,and 20% propanol,the changes in the methanol and ethanol solvent systems were greater than that of the propanoI.The changes in the three alcohol solvent systems were greater than that of the dH20.In conclusion,alcohol solvents promoted the reaction process.