L-赖氨酸-D-阿拉伯糖美拉德反应产物自由基清除活性及其反应条件的优化  

Free radical scavenging activity and reaction conditions optimization of Maillard reaction products derived from L-lysine-D-arabinose

作　　者：章银良[1,2] 蔡亚玲 李鑫[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《轻工学报》2017年第5期1-7,共7页Journal of Light Industry

基　　金：河南省科技攻关项目(122102110055);"食品生产与安全河南省协同创新中心"研究生创新基金项目(FCICY201610);郑州轻工业学院大学生科技活动项目

摘　　要：以L-赖氨酸和D-阿拉伯糖为底物制备MRPs,以羟基自由基(·OH)、超氧阴离子自由基(O_2-·)和DPPH自由基(DPPH·)清除能力为评价指标,研究反应温度、加热时间、反应初始p H值和反应底物摩尔比对3种自由基清除率的影响,并在单因素试验基础上通过均匀试验优化反应条件,在最佳工艺条件下,MRPs对·OH,O_2-·和DPPH·的清除率分别为47.28%,75.16%和89.81%.因此,L-赖氨酸和D-阿拉伯糖的MRPs不仅可以用于食品着色与风味增强,而且有助于预防体内多种自由基损伤引起的疾病.The scavenging effects of Maillard reaction products（MRPs） derived from L-lysine-D-arabinose against on hydroxyl radical（·OH）,superoxide anion radical（O_2^-·） and DPPH radical（DPPH·） under different reaction temperatures,reaction times,initial pH values and substrate molarratios were investigated,and the reaction conditions were optimized by uniform optinized experiment.Under the optimum conditions,the free radical scavenging rates for MRPs against ·OH,O2-· and DPPH· were 47.28%,75.16% and 89.81%,respectively.Therefore,the MRPs derived from L-lysine-D-arabinose could not only be used for food coloring and flavor enhancement,but also help to prevent the diseases caused by various free radical damages in vivo.

关 键 词：L-赖氨酸 D-阿拉伯糖 美拉德反应产物 自由基清除活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]