大蒜美拉德反应过程中内源酶活性和抗氧化能力变化  

Study on the Endogenous Enzyme and Antioxidant Capacity of Garlic in the Maillard Reaction Process

作　　者：王卫东[1,2] 孙月娥[1,2] 宋辰[2] 董艳花[2] 

机构地区：[1]徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,徐州221111 [2]徐州工程学院食品学院,徐州221111

出　　处：《食品工业》2016年第5期61-64,共4页The Food Industry

基　　金：国家自然科学基金项目(项目编号31301535);江苏省食品资源开发与质量安全重点建设实验室开放课题(项目编号SPKF201303)

摘　　要：以大蒜为原料研究其在恒温恒湿度条件下进行美拉德反应过程中内源酶活性、多酚含量以及抗氧化能力的变化。结果表明大蒜美拉德反应分别进行到40 min,2 h,30 min,1 h,18 h时,大蒜中的PPO、POD、蒜氨酸酶、γ-谷氨酰转肽酶和SOD的残余酶活已小于10%;75℃,85%湿度处理12 d期间多酚含量一直增加;以还原能力,清除羟自由基能力,清除超氧阴离子自由基能力,清除ABTS+·能力,铁离子还原力反映的大蒜抗氧化能力也一直上升;大蒜内源酶的热稳定性不同,但在发酵几小时后基本都失活。因此,美拉德反应后大蒜的抗氧化能力主要与多酚等活性成分含量有关,受内源酶影响较小。The trend and change of endogenous enzyme activity, the total phenol content, and antioxidant capacity of garlic during Maillard reaction was studied. The results showed that endogenous enzyme activity of PPO, POD, alliinase, γ-glutamyl endopeptidase and SOD was below 10% when reaction was carried for 40 min, 2 h, 30 min, 1 h and 18 h. The content of polyphenols increases during Maillard reaction processes at 75 ℃, 85% humidity treatment for 12 d. Antioxidant capacity of processed garlic, which was reflected by the reduction ability, scavenging hydroxyl radical ability, scavenging ABTS＋· ability, ferric ion reducing ability had also risen with the Maillard reaction. The thermal stability of the endogenous enzymes in garlic was different, but in the early fermentation, the activity of the enzyme was inactivated. The antioxidant capacity of garlic after the Maillard reaction mainly related to active ingredients such as polyphenol content.

关 键 词：大蒜 美拉德反应 酶活 抗氧化能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]