【作者】 张凌燕； 李倩； 景浩；

【Author】 Lingyan Zhang Hao Jing~* (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

【机构】 中国农业大学食品科学与营养工程学院；

【摘要】 美拉德反应产物(MRPs)被证明具有较好的抗氧化活性。本研究用葡萄糖和单种氨基酸进行模式美拉德反应,分析其物理化学特性,并通过 ABTS 实验测定产物抗氧化能力。实验条件为：把葡萄糖分别与天冬酰胺(As)、甘氨酸(G)和精氨酸(Ar)配成摩尔比为1：1 (0．8mol/L：0．8mol/L)的溶液,在高压灭菌釜12l℃下,反应15min(MRPs-1),30min(MRPs-2), 60min(MRPs-3)和90min(MRPs-4),制得三种反应物组合、4个反应时间的共12种美拉德产物(GAs-1-4,GG-1-4,GAr-1-4))。由于不同分子量的关拉德产物有不同的抗氧化能力,实验中用无水乙醇醇析,将产物分为高分子量和中低分子量的两组。用色差计和紫外-可见分光光度计测定产物的色度发展和光谱吸收等物化性质,反映反应速率和程度,并通过测定各产物对 ABTS 自由基的清除能力,衡量其抗氧化活性。研究发现,加热时间为60min 的葡萄糖- 精氨酸美拉德产物(GAr-3)在0．4mg/ml 的浓度下有较高的清除 ABTS 自由基的能力。更多还原

【Abstract】 Maillard reaction products(MRPs)are proved to be of excellent antioxidant activities. In this study,glucose reacted with three amino-acids,asparagine(As),glycine(G)and arginine (Ar),respectively,in aqueous solution in a molar ratio of 1:1(0.8mol/L:0.8mol/L),by heating at 121℃ in antoclave for 15min(MRPs-1),30min(MRPs-2),60rain(MRPs-3),90rain(MRPs-4),to form twelve samples of MRPs(three types of reactants four reacting times:GAs-1-4,GG-1-4, GAr-1-4.The MRPs samples were fractionated with absolute ethanol into two groups:the high-molecular-weight MRPs and low-molecular-weight MRPs.Use colorimeter and UV-visible spectrophotometer to analyze physical-chemical properties of the MRPs,providing reference of extent and velocity of MR.The radical scavenging activity of the samples was measured with ABTS assay.The glucose-arginine MRPs heating for 60min at a concentration of 0.4 mg/ml showed the highest ABTS scavenging activity in this study.更多还原