花生粕酵解物及其美拉德产物的抗氧化性能分析  

Antioxidant Properties of Peanut Meal Hydrolysates and Its Maillard Products

作　　者：崔燕玲[1] 张慧敏 袁杨[1] 曾庆祝[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《食品研究与开发》2018年第4期20-25,共6页Food Research and Development

基　　金：广东省科技计划项目(2015A020209192);国家自然科学基金(31601420);广东省自然科学基金(2015A030310198)

摘　　要：对花生粕酵解物及其美拉德反应产物的抗氧化性能进行研究,并采用气相色谱-质谱法(Gas chromatography-mass spectrometry,GC-MS)技术分析比较了花生粕酵解物及其美拉德反应产物的成分。结果表明,在试验给定的浓度范围内,随着浓度的增大,花生粕酵解物美拉德反应产物清除DPPH自由基、清除羟基自由基、清除超氧化阴离子自由基、抗脂质氧化的能力均逐渐增大,其中花生酵解物美拉德反应产物清除DPPH自由基能力最强,IC_(50)值为1.93 mg/mL。GC-MS分析结果表明,花生粕酵解物美拉德反应产物具有抗氧化性的物质含量比花生粕酵解物高。The characteristics on maillard reaction products made from fermented and peanut meal hydrolysates,including antioxidant activity,storage stability were studied. The constituents of its maillard reaction productswere evaluated throughGas chromatography-mass spectrometry （GC-MS） .As a result, the capacities of scavengingDPPH radicals,scavenging hydroxyl radicals,scavenging superoxide anion and anti-lipid peroxidation on itsmaillard reaction products were gradually increased after increasing the concentration. Especially,thescavenging ability of DPPH radical was the strongest by maillard reaction products from glycolysis of peanut,and the IC50 value was 1.93 mg/mL. GC-MS analysis showed that antixidant content of maillard reaction productsfrom peanut dregs was higher than antixidant content of glycolysis of peanut.

关 键 词：花生粕酵解物 美拉德产物 抗氧化活性 气相色谱-质谱法(GC-MS) 

分 类 号：O657.63[理学—分析化学] TS229[理学—化学]