甜菊苷对葡萄糖-氨基酸美拉德反应模型褐变强度及抗氧化活性的影响研究

作为低热高甜的新型糖源甜菊苷在食品工业中使用范围日益广泛,甜菊苷赋予食品甜感的同时也影响食品的加工品质,为探讨甜菊苷对美拉德反应的影响及在食品工业中的应用提供理论参考。通过建立葡萄糖与氨基酸之间的美拉德反应模型体系,考察甜菊苷添加量、反应温度、反应时长和初始pH条件对葡萄糖-甘氨酸、组氨酸、谷氨酸、半胱氨酸、苯丙氨酸美拉德反应褐变强度、抗自由基能力及总还原能力的影响。结果表明:在12mL 50mmol/L葡萄糖-氨基酸磷酸缓冲溶液反应体系中,甜菊苷添加量0.100g,加热温度为120℃、反应时间为90min、体系初始pH为8时,甜菊苷能够有效抑制褐变强度,抗氧化能力和反应历程因氨基酸类别而不同。为进一步研究甜菊苷在食品工业生产中与食品组分之间发生化学反应,以及在甜菊苷作用下美拉德反应机制奠定了初步理论基础。

Effect of stevioside on browning intensity and antioxidant activity of glucose-amino acid Maillard reaction model

As a new sugar source with low heat and high sweetness,stevioside is used in the food industry,increasingly.Stevioside endows food with sweet feeling,it also affects the processing quality of food,which provides a theoretical reference for studying the effect of stevioside on Maillard reaction and its application in the food industry.To establish the Maillard reaction model system between glucose and amino acids,it was investigated in addition amount of stevioside,reaction temperature,reaction time and initial pH value on Maillard reaction browning intensity,anti-free radical ability and total reduction ability of Maillard reaction of glucose-glycine,histidine,glutamate,cysteine and phenylalanine.The results showed that stevioside can effectively inhibit browning intensity,and its anti-oxidation ability and reaction process vary with the type of amino acids,with the understanding that was added 0.100g in 12mL 50mmol/L glucose amino acid phosphate buffer solution reaction system,heating temperature was 120℃,reaction time was 90min and initial pH value of the system was 8.It provides a preliminary theoretical basis for further study on the chemical reaction between stevioside and food components in food industry,the mechanism of Maillard reaction in stevioside.