阿拉伯糖与赖氨酸或甘氨酸的模式Maillard反应产物抗氧化性研究  

Study on Antioxidative Activity of Maillard Reaction Products Arabionse and Lysine or Glycine

作　　者：刘海燕[1] 李卫宁[1] 刘伟华[1] 

机构地区：[1]河北农业大学理学院河北省生物无机化学重点实验室,河北保定071001

出　　处：《安徽农业科学》2011年第10期6077-6079,共3页Journal of Anhui Agricultural Sciences

基　　金：河北省保定市科技局指导性计划项目(10ZN002);河北省教育厅青年基金项目(2010137)

摘　　要：[目的]研究不同模式下Maillard反应及其产物(MRPs)的抗氧化活性。[方法]以阿拉伯糖与赖氨酸或甘氨酸为原料,合成一系列不同反应条件下的MRPs,测定其抗氧化活性。[结果]阿拉伯糖-赖氨酸体系的最佳条件为:pH值=10,反应物摩尔比1∶2,加热7 h;阿拉伯糖-甘氨酸体系最佳条件为:pH值=10,摩尔比1∶1,反应6 h。[结论]在一定的浓度下,上述条件制备的MRPs的抗氧化能力可优于常用食品抗氧化剂TBHQ,为开发天然抗氧化剂提供了新的途径。[Objective] The purpose was to study the antioxidative activity of Maillard reaction products（MRPs）.[Method] The Maillard reaction products were prepared from arabionse and lysine or glycine in aqueous solution under certain conditions,and the effects of pH,time,and the molar ratio of reactants on the antioxidative activity of MRPs were studied.[Result]The optimal condition of the system of arabionse and lysine was that pH was 10,the molar tatio was 1∶2,reaction time was 7 h.The optimal condition of the system of arabionse and glycine was that pH was 10,the molar ratio was 1∶1,reaction time was 6 h,exhibited higher anti-oxidative activity.[Conclusion] In some condition,the antioxidative activity of MRPs was higher than that of TBHQ,one of the conventional used food antioxidant.It was a new way to develop natural antioxidants.

关 键 词：阿拉伯糖 赖氨酸 甘氨酸 美拉德反应产物(MRPs) 抗氧化活性 

分 类 号：Q946[生物学—植物学]