美拉德反应产物5-羟甲基糠醛含量与抗氧化活性关系研究  

Investigation of the Correlation between 5-HMF Content and Antioxidant Activities of MRPs

作　　者：章银良[1] 周文权[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2013年第1期36-40,共5页China Condiment

基　　金：郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：美拉德反应目前被认为是5-羟甲基糠醛(5-HMF)形成的重要途径。文章对酪蛋白-木糖模拟体系中5-HMF的形成规律以及美拉德反应产物(MRPs)的抗氧化活性进行研究,并探讨两者之间的关系。结果表明,随着反应温度和反应时间的增加,5-HMF的生成量相应增加,MRPs对DPPH自由基的清除率以及还原能力也相应增大,但对Fe2+的螯合能力则逐渐减小;5-HMF的生成量与DPPH自由基清除率、还原能力之间有显著的相关关系。Maillard reaction is considered as the main pathway to form 5-Hydroxymethylfurfural （5- HMF） in food. The purpose of this study is to evaluate the correlation between the content of 5-HMF and the antioxidant activity of Maillard reaction products （MRPs） derived from Casein-xylose model system. The results show that reaction temperature and reaction time haves an important effect on the content of 5-HMF. With the increase of temperature and time, the content of 5-HMF increases, so do the DPPH free radicals scavenging activity and reducing power of MRPs. On the contrary, the Fe2＋ chelating activity of MRPs decreases as the temperature and time increase. The significant correlation between the content of 5-HMF and DPPH free radicals scavenging activity, reducing power of MRPs are obtained respectively.

关 键 词：5-羟甲基糠醛(5-HMF) 抗氧化活性 相关性 美拉德反应 

分 类 号：TS201.1[轻工技术与工程—食品科学]