河蚬酶解物美拉德反应产物抗氧化活性研究  

Antioxidant Activity of Maillard Reaction Products Derived from Corbicula fluminea Hydrolysates

作　　者：徐浩 林琳[1,2] 刘东旭 陆剑锋 姜绍通[1,2] XU Hao;LIN Lin;LIU Dong-xu;LU Jian-feng;JIANG Shao-tong(School of Food and Biology Engineering,Hefei University of Technology,Anhui Province,Hefei 230009,China;Key Laboratory for Agriculture Products Processing of Anhui Province,Anhui Province,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《现代食品科技》2019年第1期189-197,共9页Modern Food Science and Technology

基　　金：江苏省"双创计划"科技副总项目;安徽省水产产业技术体系项目(AHCYJSTX-08)

摘　　要：将河蚬软体经酶解制得的河蚬酶解液(Corbicula fluminea hydrolysates,CFH)用超滤法分离得到分子量>10 ku、5 ku～10 ku和<5 ku三个组分。三种分子量范围酶解液分别与D-木糖进行美拉德反应制备河蚬酶解物美拉德反应产物(CFH-MRP),测定反应前后河蚬酶解物抗氧化能力,pH值、接枝度和褐变程度变化,并对美拉德产物结构进行初步分析。结果表明,通过美拉德反应能够显著提高河蚬酶解物的抗氧化能力,其中5 ku～10 ku的CFH-MRP具有最高的羟基自由基清除率(增加31%)、超氧离子自由基清除率(增加33%)和总还原能力(增加152%),>10 ku的CFH-MRP具有最高的DPPH自由基清除能力(增加106%)。同时,美拉德反应使CFH的pH值降低,酶解液褐变程度增加。傅里叶红外光谱(FT-IR)表明CFH和D-木糖发生共价交联,反应产物氨基含量减少;GC-MS分析结果显示反应生成了酮类、酯类、醇类、烯烃、酚类和杂环类物质,在一定程度上提高了反应产物的抗氧化活性。The hydrolysates were prepared from soft part of Corbicula fluminea,and three fractions of Corbicula fluminea hydrolysates(CFH)( >10 ku,5 ku to 10 ku,<5 ku)were isolated with ultrafiltration.Then,the 3 fractions of CFH were reacted with D-xylose respectively to obtain the Maillard reaction products(CFH-MRP).The CFH-MRP’s antioxidant capacities,pH values,grafting degrees and browning degrees of CFH-MRP before and after the reaction were measured and the structure of CFH-MRP was analyzed.The results showed that the antioxidant capacity of CFH-MRP was enhanced through Maillard reaction.The CFH-MRP with the molecular weights range from 5 ku to 10 ku had the highest scavenging rate of hydroxyl(an increase of 31%),superoxide free radical scavenging capacity(an increase of 33%)and total reducibility(an increase of 152%),and the CFH-MRP with the molecular weights more than 10 ku had the highest DPPH scavenging ability(an increase of 106%).At the same time,Maillard reaction reduced the pH value and increased the browning degree of CFH.Fourier transform infrared spectra(FT-IR)indicated that covalent crosslinking between CFH and D-xylose occurred,and the amino content of reaction products reduced.GC-MS analysis showed that some new compounds generated from Maillard reaction including ketones,esters,alcohols,olefins,phenols and heterocyclic substances,which could increase the antioxidant activity of CFH-MRP in some cases.

关 键 词：河蚬酶解液 超滤分离 美拉德反应 抗氧化 结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]