低温等离子体处理对L-精氨酸-D-核糖的美拉德产物抗氧化活性的影响  

Effect of Low-Temperature Plasma Treatment on the Antioxidant Activity of Maillard Products of L-Arginine-D-Ribose

作　　者：章银良 郭浩彬 黄天琪 赵宇 张丽 程梦梦 黄圆圆 ZHANG Yin-liang;GUO Hao-bin;HUANG Tian-qi;ZHAO Yu;ZHANG Li;CHENG Meng-meng;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3期26-31,共6页China Condiment

基　　金：河南省科技攻关项目(182102110094)。

摘　　要：低温等离子体处理L-精氨酸-D-核糖的美拉德反应产物(MRPs)会使其抗氧化活性降低,处理时间、电压、处理量对DPPH自由基清除率具有显著的影响。MRPs对DPPH自由基清除能力和末期产物含量与处理量呈正相关,与处理时间和电压呈负相关。等离子体处理过程中产生的羟基自由基和超氧阴离子自由基可能是导致MRPs抗氧化活性降低的原因之一。Maillard reaction products(MRPs)of L-arginine-D-ribose treated with low-temperature plasma can reduce their antioxidant activity,and treatment time,voltage and treatment capacity have a significant effect on the DPPH radical scavenging rate.The scavenging ability of MRPs on DPPH radical and end-stage product content are positively correlated with treatment capacity and negatively correlated with treatment time and voltage.The hydroxyl radical and superoxide anion radical produced during plasma treatment may be one of the reasons for the decrease of antioxidant activity of MRPs.

关 键 词：低温等离子体 MRPS 抗氧化活性 电子顺磁共振波谱仪 自由基 

分 类 号：TS201.2[轻工技术与工程—食品科学]