中低pH下Maillard反应产物抗氧化性研究  

Study on Antioxidant Activities of the Maillard Reaction Products under Lower pH

作　　者：刘志华[1] 刘春波[1] 韩敬美 祝元元[1,2] 董路[3] 王昆淼[1] 陈永宽[1] 缪明明[1] 

机构地区：[1]云南省烟草化学重点实验室,云南烟草科学研究院,云南昆明650106 [2]云南大学化学与工程学院,云南昆明650091 [3]成都军区昆明总医院药学部,云南昆明650032

出　　处：《食品研究与开发》2013年第13期14-17,共4页Food Research and Development

基　　金：云南省创新团队建设项目(2009CI014)

摘　　要：以脯氨酸与葡萄糖的Maillard反应为模型,研究了两种加热方式下,三种配比反应混合物在两种pH环境下,反应温度和时间对反应产物的抗氧化性影响。实验通过比色法来检测Maillard反应产物对DPPH自由基的清除率,用以表征其抗氧化性。结果显示:pH=5和7时,反应产物中都有抗氧化物质形成,较高的pH和葡萄糖配比更有利于反应产物中抗氧化物质的形成;微波加热时间对抗氧化物质形成影响不大,而常规油浴加热时间越长抗氧化物质形成越多;微波加热比常规油浴加热更能促进反应产物中抗氧化物质的快速形成。The antioxidant activities of the Maillard reaction products （MRPs） from a model reaction between proline and glucose under three ratios, two pH of 5 and 7, heated with oil bath or microwave, were reported in this paper. The antioxidation of the MRPs was character with the clearance rate of DPPH determinate by a UV- visible spectrophotometer. The results showed that the antioxidants were formed during the reaction under pH of 5 and 7. The higher pH and content of glucose would be preferable for the formation of antioxidants when heated with microwave or oil bath. The heat time has little effect on the antioxidation of MRPs when heated by microwave while longer heat time would be preferable for that heated by oil bath. Compared to oil bath, the microwave would short the time of antioxidants formation significantly.

关 键 词：脯氨酸 葡萄糖 Maillard反应产物 抗氧化性 微波 

分 类 号：TS201.2[轻工技术与工程—食品科学]