利用电子顺磁共振技术研究美拉德产物对不同自由基清除活性的影响  

Study on Effects of MRPs on Different Free Radical Scavenging Activities by Electron Spin Resonance

作　　者：章银良 黄天琪 王悦 王明雷 李振城 陈科宇 ZHANG Yin-liang;HUANG Tian-qi;WANG Yue;WANG Ming-lei;LI Zhen-cheng;CHEN Ke-yu(College of Food and Bioengineering,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8期35-40,共6页China Condiment

基　　金：河南省科技攻关项目(182102110094)。

摘　　要：运用电子自旋共振(ESR)技术探究美拉德反应产物(MRPs)对清除超氧阴离子自由基、羧基自由基、羟基自由基的影响。结果表明,MRPs能很好清除上述3种自由基且随着MRPs浓度增加其抗氧化能力增强。上述3种自由基与DMPO结合后最佳反应时间分别是2.5,8,40 min。MRPs对上述3种自由基的清除能力与氨基酸的种类密切相关,不同种类的MRPs对相同或不同自由基的清除能力不同,MRPs对上述3种自由基的最大清除率分别为:核糖与精氨酸25%、阿拉伯糖与赖氨酸70.97%、核糖与甘氨酸77.70%。The effects of Maillard reaction products(MRPs)on scavenging superoxide anion radical,carboxyl radical and hydroxyl radical are explored by using electron spin resonance(ESR).The results show that MRPs can scavenge the three kinds of free radicals above well and the antioxidant capacity increases with the increase of MRPs concentration.The optimal reaction time of the three kinds of free radicals above combined with DMPO is 2.5,8,40 min respectively.The scavenging abilities of MRPs on the three kinds of free radicals above are closely related to the types of amino acids,and different types of MRPs have different scavenging abilities on the same or different free radicals.The maximum scavenging rates of MRPs on the three kinds of free radicals above are ribose and arginine of 25%,arabinese and lysine of 70.97%,ribose and glycine of 77.70%.

关 键 词：电子自旋共振(ESR) 美拉德反应产物(MRPs) 羧基自由基 超氧阴离子自由基 羟基自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]