加热对美拉德反应产物主要成分及其抗氧化活性的影响  

Effect of heating on the main components and antioxidant activities of Maillard reaction products

作　　者：刘晓丹 肖瀛 吴金鸿[3] 胡中志 周一鸣 朱程成 LIU Xiao-dan;XIAO Ying;WU Jin-hong;HU Zhong-zhi;ZHOU Yi-ming;ZHU Cheng-cheng(School of Food and Tourism,Shanghai Urban Construction Vocational College,Shanghai 201415,China;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]上海城建职业学院食品与旅游学院,上海201415 [2]上海应用技术大学香料香精技术与工程学院,上海201418 [3]上海交通大学农业与生物学院,上海200240

出　　处：《粮食与油脂》2024年第3期139-143,共5页Cereals & Oils

基　　金：上海城建职业学院校级科研项目(CJKY202301);“科技兴蒙”行动重点专项(NMKJXM202209-2)。

摘　　要：通过高压反应釜模拟烘焙产品中的酪蛋白与葡萄糖之间的美拉德反应,探究温度和时间对美拉德反应产物及其抗氧化活性的影响。结果表明:温度是影响美拉德反应产物及其抗氧化活性的重要因素,而时间影响较小。高温有利于生成更多的无色中间产物和类黑精产物,增加葡萄糖与蛋白质的消耗量,促进美拉德反应的进行,提高美拉德反应产物的抗氧化活性。但高温提高了5-羟甲基糠醛(5-HMF)含量。The Maillard reaction between casein and glucose in baked products was simulated using highpressure reactor,the effects of temperature and time on the Maillard reaction products and their antioxi-dant activity were explored.The results showed that temperature was important factor affecting the products and antioxidant activity of the Maillard reaction,while time had a relatively small impact.High temperature was conducive to generating more colorless intermediate products and melanoidin products,increasing the consumption of glucose and protein,promoting the progress of Maillard reaction,and impro-ving the antioxidant activity of Maillard reaction products.But high temperature increased the content of 5-hydroxymethylfurfural(5-HMF).

关 键 词：美拉德反应 产物 温度 抗氧化活 

分 类 号：TS201.2[轻工技术与工程—食品科学]