【摘要】 以美拉德反应产物(MRPs)的吸光度和抗氧化值为指标优化糖和氨基酸的最佳反应组合,同时采用均匀试验考察配比、温度、时间、pH对MRPs抗氧化值的影响。试验结果表明,最佳反应组合为果糖与天冬氨酸,抗氧化活性最佳的MRPs的制备条件为pH6、温度105℃、反应时间8h、果糖与天冬氨酸的配比1.5∶1。MRPs在油脂抗氧化的应用中效果明显。更多还原

【Abstract】 The optimization of carbohydrate and amino acid was fit together by the maillard reaction products’s absorbency and antioxidation value. At the same time, the effect of reaction temperature, time, pH and molar ration on antioxidation value were investigated by uniform design. The result showed that the reaction substance were fructose and aspartic acid. The optimization MRPs prepared condition were: pH6, temperature 105 ℃, reaction time 8 h, the ration of fructose and aspartic acid 1.5∶1. The antioxidation of MRPs was very effective on the oil experiment.更多还原