L-精氨酸-D-核糖的美拉德产物对花生油抗氧化活性的影响  

Effect of the Maillard Reaction Products of L-Arginine-D-Ribose on the Antioxidant Activity of Peanut Oil

作　　者：章银良 黄天琪 郭浩彬 赵宇 程梦梦 张丽 黄圆圆 ZHANG Yin-liang;HUANG Tian-qi;GUO Hao-bin;ZHAO Yu;CHENG Meng-meng;ZHANG Li;HUANG Yuan-yuan(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》2023年第2期35-40,共6页China Condiment

基　　金：河南省科技攻关项目(182102110094)。

摘　　要：运用电子顺磁共振波谱仪探究不同抗氧化剂对花生油自由基的影响。结果表明,随着温度的升高或反应时间的延长,花生油产生自由基的总量和种类不断增多。通过测定花生油的过氧化值、茴香胺值、2-硫代巴比妥酸值,得出TBHQ、BHA、茶多酚和MRPs对花生油均具有较好的保护作用,且MRPs对花生油的抗氧化能力与其添加量呈正相关。The effects of different antioxidants on free radicals in peanut oil are studied by electron paramagnetic resonance spectrometer. The results show that with the increase of temperature or the extension of reaction time, the total amount and types of free radicals produced by peanut oil are constantly increasing. By determining the peroxidation value, anisidine value and 2-thiobarbituric acid value, it is concluded that TBHQ, BHA, tea polyphenols and MRPs all have good protective effects on peanut oil, and the antioxidant capacity of MRPs on peanut oil is positively correlated with its addition amount.

关 键 词：电子顺磁共振波谱法 MRPS 抗氧化活性 花生油 自由基 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]