酪蛋白-葡萄糖美拉德反应产物抗氧化活性研究

Study on Antioxidant Activity of Casein-Glucose Maillard Reaction Products

以酪蛋白-葡萄糖为反应底物,在130℃烘烤30 min发生美拉德反应,用FRAP法和DPPH自由基清除法对美拉德反应产物水提物(MRPs水提物)和60%乙醇提取物(MRPs醇提物)的抗氧化活性进行研究。结果表明,MRPs水提物和MRPs醇提物的FRAP值与浓度具有良好的量效关系,均可用线性关系拟合。浓度为1 mg/mL时,二者的FRAP值分别为0.062和0.078。MRPs水提物和MRPs醇提物对DPPH自由基清除率与浓度具有良好的量效关系,均可用对数关系拟合,二者的IC_(50)分别为3.810 mg/mL和3.670 mg/mL。MRPs醇提物的抗氧化活性略强于MRPs水提物。

The Maillard reaction is conducted with casein and glucose as the reaction substrate baked at 130℃for 30 min.The antioxidant activity of aqueous extract of Maillard reaction products(MRPs aqueous extract)and 60%ethanol extract of Maillard reaction products(MRPs ethanol extract)are studied by FRAP method and DPPH radical scavenging method.The results show that FRAP values of MRPs aqueous extract and MRPs ethanol extract have a good dose-effect relationship with concentration,which could be fitted by linear relationship.When the concentration is 1 mg/mL,the FRAP values of them are 0.062 and 0.078 respectively.There's a good dose-effect relationship between DPPH radical scavenging rate and concentration of MRPs aqueous extract and MRPs ethanol extract,which could be fitted by logarithmic relationship.The IC_(50) values of MRPs aqueous extract and MRPs ethanol extract are 3.810 mg/mL and 3.670 mg/mL respectively.The antioxidant activity of MRPs ethanol extract is slightly stronger than that of MRPs aqueous extract.