甲醇体系中美拉德反应产物抗氧化活性的研究
Study on antioxidant activity of Maillard reaction products in the methanol solvent system
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摘要: 为考察美拉德反应产物(MRPs)在甲醇溶剂中的抗氧化活性,采用甘氨酸-葡萄糖模拟体系,以DPPH自由基清除率作为MRPs抗氧化活性指标,通过与纯水体系中MRPs抗氧化活性的对比,确定最佳甲醇体积分数;在此甲醇体积分数下考察了反应温度、时间、pH和反应物浓度4个因素对MRPs抗氧化性的影响,并通过均匀试验得到最佳工艺条件.结果表明:以甲醇水溶液为溶剂的甘氨酸-葡萄糖模拟体系中,在40%甲醇体积分数下MRPs对DPPH自由基清除率最高,抗氧化活性最优.其最佳工艺条件为:温度127℃,反应时间60 min,反应初始pH=8.0,甘氨酸与葡萄糖质量比2.5:1.Abstract: In order to investigate the antioxidant activity of Maillard reaction products (MRPs) in the methanol solvent,the glycine-glucose simulation system was adopted,with DPPH free radical scavenging as antioxidant activity index of MRPs and pure water system of MRPs antioxidant activity as the contrast.The optimum concentration of methanol was investigated.Under this methanol concentration,the effect of reaction temperature,reaction time,pH and concentration of reactants on MRPs oxidation activity were studied,and optimum technological conditions were obtained by uniform test.The results showed that under the 40% methanol concentration as the solvent of glycine-glucose simulation system,the DPPH free radical scavenging rate of MRPs was the highest,the antioxidant activity was the optimal.The optimum technological conditions were as follows:temperature 127℃,60 min reaction time,initial pH=8.0,the ratio of glycine and glucose 2.5:1.
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