抗氧化作用的精氨酸——木糖美拉德反应产物的制备条件

用精氨酸和木糖通过美拉德反应可制备具有抗氧化活性的产物。调查了反应时间、起始pH和反应物摩尔比对产物的抗氧化性能的影响。最佳反应条件是:1mol/L的精氨酸与1mol/L的木糖水溶液在pH起始值为5时反应回流10h。如在1∶1吡啶/水介质中反应产物的抗氧化性可提高二倍。

Antioxidtive Maillard reaction products can be formed arg inine and xylose.The effects of time,initial pH and molar ratio of arg inine to xylose on the yield of antioxidative activity were investig ated.The best results were obtained by 1mol/L arg inine with1mol/L xylose in water for 10hr at an initial pH of 5.The use of 1∶1pyridine /water reaction system led to a twofold increase in activity.