2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究

董乐

doi:10.13386/j.issn1002-0306.2013.05.049

2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究

董乐

泉州师范学院化学与生命科学学院

基金项目:

福建省高校服务海西建设重点项目(A101)；泉州师范学院重点学科建设经费(ZDXK)；

详细信息

中图分类号: TS201.2
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出版历程
- 收稿日期: 2012-08-05

Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid

摘要

摘要: 以对DPPH自由基（DPPH·）的清除能力为抗氧化指标,研究脯氨酸、L-精氨酸分别与葡萄糖在不同反应条件下微波加热美拉德反应产物的抗氧化活性。探究了加热时间、微波功率、pH、氨基与羰基比4个因素对美拉德反应产物抗氧化性的影响,并通过正交实验得到最佳工艺条件。脯氨酸为:加热时间5min,微波功率800W,pH5,氨基与羰基比1∶2.5,对DPPH·清除率为98.94%。L-精氨酸为:加热时间5min,微波功率800W,pH8,氨基与羰基比为2∶1,对DPPH·清除率为96.81%。4个因素对美拉德反应产物的DPPH·清除率的影响均极显著。
- 微波加热; /
- 美拉德反应产物; /
- 抗氧化活性;
Abstract: The Maillard reaction products (MRPs) were prepared using glucose and amino acid (proline and L-arginine) by microwave heating. To study antioxidant activity of MRPs, the effects of four factors on DPPH radical scavenging activity of MRPs were investigated, including microwave heating time, microwave power, pH value and molar ratios of amine group to carbonyl group. Orthogonal L9 (34) test design were adopted to optimize the preparation technology of MRPs with DPPH radical scavenging activity as evaluation value. The results showed that the optimum conditions of glucose-proline MRPs was microwave heating time of 5min, microwave power of 800W, initial pH of 5, molar ratios of 1∶2.5, DPPH radical scavenging activity was 98.94%. That of glucose-arginine MRPs was microwave heating time of 5min, microwave power of 800W, initial pH of 8, molar ratios of 2∶1, DPPH radical scavenging activity was 96.81%. Effects of four factors on DPPH radical scavenging activity of MRPs were very significant.
- microwave heating;Maillard reaction products (MRPs) ;antioxidant activities; /
- undefined /
- undefined

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参考文献(14)

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