葡萄糖与松香胺美拉德反应产物抗氧化性能研究  

Study on Antioxidative Activity of Maillard Reaction Products between Rosin Amine and Glucose

作　　者：黄荣文 刘国成[1,2] 张加研[2] 

机构地区：[1]云南林业职业技术学院林产工业系,云南昆明650224 [2]西南林学院木质科学与装饰工程学院,云南昆明650224

出　　处：《生物质化学工程》2010年第2期23-26,共4页Biomass Chemical Engineering

基　　金：西南林学院校级科研基金资助项目(110507);西南林学院校级重点学科建设项目(xkx200907)

摘　　要：通过葡萄糖与松香胺的美拉德反应可制备具有抗氧化活性的产物。研究了不同反应条件对美拉德反应产物MRPs的抗氧化性能的影响,并与常用食品抗氧化剂特丁基对苯二酚(TBHQ)进行了对比。研究表明:抗氧化能力最佳的条件是反应时间为4.5h、温度为65℃、pH值8和葡萄糖与松香胺的物质的量之比为1∶1;该条件下的产物MRPs与TBHQ的抗氧化能力接近,有望作为一种新的天然抗氧化剂。The antioxidation product could be prepared by Maillard reaction from glucose and rosin amine. The effects of different reaction conditions on antioxidant properties of Maillard reaction products were studied, and the activity of MRPs were compared with common food antioxidant TBHQ. Studies had shown that the best conditions for antioxidant capacity was reaction time 4.5 h, temperature 65 ℃, pH value 8, the molar ratio of glucose to rosin amine 1 ： 1, and there was quite the same between the MRPs and TBHQ in the anti-oxidativity measurements, probably developing a new kind of food antioxidative additives.

关 键 词：葡萄糖 松香胺 美拉德反应 抗氧化能力 

分 类 号：TS201.1[轻工技术与工程—食品科学]