【摘要】 通过对脯氨酸与葡萄糖的美拉德反应模型研究,对比常规加热条件与微波条件下,美拉德反应在碱性环境中,不同配比、温度、时间的反应产物的抗氧化性,实验通过比色法来检测美拉德反应产物对DPPH自由基的清除率,用以表征其抗氧化性。结果显示,在碱性条件下,当脯氨酸与葡萄糖的摩尔比为1∶2,加热时间在4h以上,加热温度为140℃时,美拉德反应产物的抗氧化性较好。而微波加热条件下的美拉德反应产物的抗氧化性受时间的影响较大,当加热时间达4min以上时,美拉德反应产物的抗氧化性就能相当于油浴4h以上的水平。试验结论为美拉德反应产物抗氧化性在烟草及其它行业中的应用提供依据。更多还原

【Abstract】 Based on a model reaction between proline and glucose commonly existed in tobacco production,the antioxidant activities of the Maillard reaction products(MRPs) from different ratios,temperatures and reaction time at the pH9,heated with oil bath or microwave,were studied in this paper.The antioxidation of the MRPs was character with the clearance rate of DPPH determinate by a UV-visible spectrophotometer.The results showed that under alkaline conditions,with the temperature and time increasing,the capacity that MRPs clean the free radical increased,so did the antioxidation activities of them.On the contrary,under the microwave heating conditions,time is the most significant factor for activities of MRPs.The MRPs under he microwave heating conditions are more variable than the MRPs under the conventional heating conditions,which maybe dependent on the heating character of microwave.However,we still hope this study can provide a reference to the application of antioxidation of MRPs in tobacco industry.更多还原