基于电子顺磁共振波谱法的美拉德反应产物抗氧化活性研究  

Study on Antioxidant Activity of Maillard Reaction Products by Electron Spin Resonance Spectroscopy

作　　者：章银良 黄天琪 张陆燕 王明雷 王悦 陈科宇 李振城 ZHANG Yin-liang;HUANG Tian-qi;ZHANG Lu-yan;WANG Ming-lei;WANG Yue;CHEN Ke-yu;LI Zhen-cheng(School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001

出　　处：《中国调味品》2022年第5期55-59,74,共6页China Condiment

基　　金：河南省科技攻关项目(182102110094)。

摘　　要：运用电子顺磁共振波谱法(ESR),通过单因素pH、反应时间、反应温度、料液比和均匀试验研究了L-精氨酸-D-核糖反应生成的MRPs抗氧化能力(DPPH·清除率)。单因素和均匀试验结果表明反应时间200 min、pH 12、反应温度160℃、料液比1∶1时理论最佳清除率为63.04%。经试验验证,在此优化条件下得到的DPPH·清除率为64.34%,理论值与实际值的相对误差为2.02%,优化结果可靠。Electron spin resonance spectroscopy(ESR)is used to study the antioxidant capacity(DPPH·scavenging rate)of MRPs produced by L-arginine-D-ribose reaction by single factor such as pH,reaction time,reaction temperature,solid-liquid ratio and uniform test.The results of single factor test and uniform test show that the optimal theoretical scavenging rate is 63.04%when reaction time is 200 min,pH is 12,reaction temperature is 160℃and solid-liquid ratio is 1∶1.After experimental verification,the DPPH·scavenging rate is 64.34%under the optimized conditions,and the relative error between the theoretical value and the actual value is 2.02%.The optimized results are reliable.

关 键 词：电子顺磁共振波谱法 MRPS 抗氧化活性 均匀试验 

分 类 号：TS264.2[轻工技术与工程—发酵工程]