模式美拉德反应产物相关性质的研究

Study on the Characteristics of Maillard Reaction Products

主要研究不同种类的糖、氨基酸、物质量比、反应时间、反应液初始pH值5个反应条件对模式美拉德产物的气味和pH值、色泽、还原性以及抗氧化性等相关性质的影响。其中通过pH计、可见分光光度计直接测得美拉德产物的pH值、吸光度;还原性通过铁氰化钾法测得;以对超氧阴离子的清除能力为指标,评价不同模式美拉德产物的抗氧化性。结果表明:乳糖、半胱氨酸参与的反应体系的还原性和抗氧化性均较好,并且在两者比例为1∶1、反应时间为2.5h、反应液初始pH值为10时抗氧化能力最好。得出美拉德产物的抗氧化能力不完全依赖产物中的类黑精类物质,含硫的杂环化合物也是主要影响物质。

In this paper,Maillard reaction products（MRPs）are prepared using amino acids and sugar by model Maillard reaction.The effects of reaction conditions,including different types of sugar,amino acids,ratio of materials,reaction time and initial pH value of reaction solution on the characteristics of MRPs are studied.And the characteristics involve smell,pH value,color,reducing power,antioxidant activity and other properties.The pH value and absorbance of model Maillard reaction products are directly measured by pH meter and spectrophotometer.The reducing power of MRPs is determined by the potassium ferricyanide reduction method. Using superoxide anion scavenging activity as the index,the antioxidant activity of MRPs is evaluated.The results show that along the lactose and L-cysteine participating in the reaction system,reducing power and antioxidant activity are better.And the most appropriate reaction conditions are as follows：reaction duration time is 2.5hours,the ratio of amino acid and sugar is 1∶1,and initial pH value is 10.It is concluded that the antioxidant capacity of MRPs doesn＇t depend entirely on the melanoidins in products,and sulfur heterocyclics also produce mainly effect on it.