双螺杆挤压人参制品美拉德反应产物抗氧化活性研究  

Antioxidant activity of maillard reaction products from twin-screw extruded ginseng products

作　　者：张先[1] 金铁[1] 许青松[2] 金元哲[3] 张君艳[1] 李范洙[1] 

机构地区：[1]延边大学农学院食品科学系食品科学研究所,延吉133002 [2]延边大学医学院生理学与病理生理学教研部,延吉133002 [3]延边大学长白山生物资源与功能分子教育部重点实验室,延吉133002

出　　处：《食品科技》2014年第11期79-83,共5页Food Science and Technology

基　　金：延边州科技发展计划项目(2011AC32)

摘　　要：以不同条件加工的双螺杆挤压人参制品为原料,研究了其美拉德反应产物的褐变度和抗氧化活性。结果表明,机筒温度(100、120、140℃)越高,褐变度越大;相同的机筒温度情况下,物料含水量(20%、30%)高,褐变度小。褐变度与还原力以及自由基清除率呈显著正相关。物料含水量和机筒温度为20%、140℃条件下加工的双螺杆挤压人参制品的褐变度显著大于其他样品,并其还原力和DPPH自由基、羟基自由基和超氧阴离子自由基清除率也高。但是双螺杆挤压人参制品美拉德反应产物对超氧阴离子自由基的清除率大小不及DPPH自由基和羟基自由基清除率,并与还原力、DPPH自由基清除率和羟基自由基清除率相关性不显著。Investigated the antioxidant activity of Maillard reaction products from twin-screw extruded ginseng products processed with different conditions. The result indicated that the browning degree increased with increasing barrel temperature（100, 120, 140 ℃）. At the same barrel temperature, the browning degree decreased with increasing water content in raw（20% and 30%）. The browning degree showed a significant correlation with the reducing power and radical scavenging rate. The browning degree of twin-screw extruded ginseng products at 20% of moisture content and 140 ℃ of barrel temperature was significantly higher than other samples, the reducing power and the scavenging rate of DPPH free radical, hydroxyl radical and super-oxide anion free radical was high. But the super-oxide anion free radical scavenging rate of Maillard reaction products from twin-screw extruded ginseng products was less than DPPH free radical scavenging rate and hydroxyl radical scavenging rate, showed no significant correlation with the reducing power DPPH free radical scavenging rate and hydroxyl radical scavenging rate.

关 键 词：双螺杆挤压 人参制品 美拉德反应产物 抗氧化活性 

分 类 号：R282.74[医药卫生—中药学]