亚临界水条件下葡萄糖-天冬酰胺反应产物的分析及其抗氧化活性  

Study on antioxidant activity and analysis of the reaction products of asparagine and glucose under subcritical water conditions

作　　者：涂宗财[1,2] 张璆[1] 王辉[1] 黄小琴[2] 陈智韡[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌大学食品科学与工程系,江西南昌330047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品与发酵工业》2014年第9期29-33,共5页Food and Fermentation Industries

基　　金：国家重点基础研究发展计划(1937计划)(No.2012CB126314);江西省重大科技创新研究项目(No.2012ACB00600)

摘　　要：以葡萄糖-天冬酰胺为美拉德反应(Maillard reaction,MR)模型,在亚临界水不同处理时间、温度条件下发生反应,研究产物中类黑精、丙烯酰胺的生成量和产物抗氧化活性及其相关性。结果表明:120、140℃处理时,类黑精生成量及产物抗氧化活性均随处理时间的延长而增加,180℃长时间热处理类黑精生成量及抗氧化活性均有略微降低的趋势;120℃短时间(≤40 min)热处理无丙烯酰胺生成,140、160℃处理时,丙烯酰胺的生成量随处理时间的延长而增加,然而180℃处理时,丙烯酰胺的生成量随处理时间的延长而减少。类黑精生成量同产物的抗氧化活性有很好的相关性(相关系数R2>0.94),而丙烯酰胺的生成量同类黑精生成量和产物抗氧化活性的相关性稍差。The relationships among melanoidins, acrylamide and antioxidant activity of reaction products from glucose and asparagine under various conditions of subcritical water were investigated. A steady increase of melanoi- dins and antioxidant activity was observed at 120 ℃ andl40 ℃ , while a slight reduction was observed after heating for a long time at 180 ℃. Acrylamide was not detected at 120 ℃ for a short heating time （ ≤40 min）. At 140 ℃ and 160 ℃ ,the acrylamide increased with the extend of heaating time. However, at 180℃ , reduction was observed with the enhancement of heating time. There was close linear correlation between melanoidins and antioxidant activity （the correlation coefficients R2 〉 0. 94） , while there was some extent correlation between acrylamide formation and mel- anoidins or antioxidants activity of Maillard reaction products.

关 键 词：亚临界水 美拉德反应 产物抗氧化性 类黑精 丙烯酰胺 

分 类 号：O621.25[理学—有机化学]