木糖-甘氨酸美拉德反应体系光谱特性和抗氧化性能的研究  

Spectroscopic Characteristics and Antioxidant Properties of Xyl-Gly Maillard Reaction System

作　　者：于彭伟[1] 刘登勇[1] 周光宏[1] 

机构地区：[1]南京农业大学食品科技学院,肉品加工与质量控制教育部重点实验室,江苏南京210095

出　　处：《食品科学》2012年第1期54-58,共5页Food Science

基　　金：国际科技合作项目(2009DFA31770)

摘　　要：采用木糖和甘氨酸进行模式美拉德反应,考察反应进程中产物pH值、吸光度及颜色参数的变化,并以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、Fe2+螯合能力及油脂过氧化值(POV)为指标,研究美拉德反应产物的抗氧化效果。结果表明:随着反应的进行,产物由无色变为蓝色最后生成褐色;反应pH值和L*值逐渐降低,a*值增大,b*值减小,但后期两者变化不显著。产物具有很好的Fe2+螯合能力,POV值较低,但清除D P P H自由基能力不强。总体而言,产物具有较强的抗氧化能力。Maillard reaction products（MRPs） were prepared using xylose and glycine by model Maillard reaction.The pH value,absorbance and color parameters of the MRPs were determined.Meanwhile,the antioxidant effect was evaluated in terms of DPPH free radical scavenging activity,ferrous ion-chelating activity and lipid peroxidation inhibitory activity.The results showed that the colorless reaction system became blue and finally showed brown color as the reaction proceeded.Moreover,the pH and L＊ value gradually decreased.The a＊ value increased,while the b＊ value revealed an opposite change.However,the two color parameters changed little during the later part of the reaction.The MRPs exhibited good ferrous ion-chelating activity,and resulted in a lower peroxide value,but possessed weak DPPH free radical scavenging activity.In general,the products had strong antioxidant properties.

关 键 词：美拉德反应 光谱特性 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]