| 咸味香精中美拉德反应产物的抗氧化性研究 |
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| 引用本文： | 于汐洋,汪何雅,钱和. 咸味香精中美拉德反应产物的抗氧化性研究[J]. 食品工业科技, 2010, 0(3) |
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| 作者姓名： | 于汐洋 汪何雅 钱和 |
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| 作者单位： | 1. 江南大学食品学院,江苏,无锡,214122
2. 江南大学食品科学与技术国家重点实验室,江苏,无锡,214122 |
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| 摘 要： | 利用膜分离手段从肉味香基中分离得到不同分子量范围的美拉德反应产物(MRPs),考察咸味香精中的肉味香基以及不同分子量的MRPs对卵磷脂脂质体的抗氧化效果。结果表明,肉味香基对脂质体过氧化有抑制能力,其抗氧化能力随反应物浓度的增加而增强。高分子量MRPs的抗氧化能力最强,其次为中分子量MRPs,小分子量MRPs抗氧化能力最弱,并且MRPs的抗氧化能力与其褐色程度成正比。
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| 关 键 词： | 美拉德反应产物(MRPs) 卵磷脂脂质体(LPS) 抗氧化 褐色程度 |
Antioxidant activities of Maillard reaction products in savory flavors |
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| YU Xi-yang,WANG He-ya,QIAN He. Antioxidant activities of Maillard reaction products in savory flavors[J]. Science and Technology of Food Industry, 2010, 0(3) |
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| Authors: | YU Xi-yang WANG He-ya QIAN He |
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| Affiliation: | YU Xi-yang1,WANG He-ya1,QIAN He2,(1.Food College,Jiangnan University,Wuxi 214122,China,2.State Laboratory of Food Science , Technology,China) |
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| Abstract: | Three Maillard reaction products(MRPs) with different molecular weights were prepared by membrane separation from meat flavoring.The inhibition of meat flavoring and the three MRPs with different molecular weights against oxidation of lecithin liposome system were investigated.The results indicated that meat flavoring inhibited oxidation of lecithin liposome system,and its antioxidant capacity increased with the increase of its concentration. MRPs with highest molecular weight showed the highest antioxidant... |
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| Keywords: | Maillard reaction products(MRPs) liposome(LPS) antioxidant color |
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