L-赖氨酸-D-阿拉伯糖美拉德反应产物抗氧化活性研究  

STUDY ON ANTIOXIDANT ACTIVITY OF MAILLARD REACTION PRODUCTS DERIVED FROM L-LYSINE AND D-ARABINOSE

作　　者：章银良[1,2] 蔡亚玲 李鑫[1] ZHANG Yinliang;CAI Yalin;LI Xin(School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002 , China;Collaborative Innovation Center for Food Production and Safety in Henan Province , Zhengzhou 450001 , China)

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450002 [2]食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2017年第5期63-67,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：食品生产与安全河南省协同创新中心研究生创新基金(FCICY201610)

摘　　要：以DPPH自由基清除率和还原力作为美拉德反应产物(MRPs)抗氧化活性指标分析模拟体系L-赖氨酸-D-阿拉伯糖MRPs的抗氧化活性。考察了不同影响因素(反应温度、反应时间、反应初始pH和反应底物物质的量之比)对MRPs抗氧化活性的影响,再通过均匀试验得到最佳工艺条件。通过单因素和均匀试验分析,确定了该模拟体系在温度110℃、反应时间68 min、反应初始pH为8、反应底物物质的量之比为1∶2的条件下,MRPs对DPPH自由基的清除率由原来的80.69%提高到89.81%,其抗氧化活性增强。The purpose of this paper was to study the antioxidant activity of Maillard reaction products(MRPs)derived from L-lysine and D-arabinose.In this experiment,DPPH radical scavenging rate and reducing power were used as the antioxidant activity index of MRPs.First,we studied the influences of different factors(reaction temperature,reaction time,initial pH and substrate molar ratio)on the antioxidant activity of MRPs,then detemrined the optimum conditions through uniform experiments.Results showed that the optimum conditions were as follows:temperature110°C,reaction time68min,initial pH8,substrate molar ratio(L-lysine:D-Arabinose)1:2.Under the optimum conditions,DPPH radical scavenging rate of MRPs was improved from80.69%to89.81%,therefore,the antioxidant activity was enhanced.

关 键 词：L-赖氨酸 D-阿拉伯糖 MRPS 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]