| 美拉德反应产物的褐变、荧光吸收及抗氧化性的研究 |
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| 引用本文： | 张严,汪何雅,钱和. 美拉德反应产物的褐变、荧光吸收及抗氧化性的研究[J]. 食品工业科技, 2012, 33(6): 193-196 |
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| 作者姓名： | 张严 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： | 采用以还原糖-氨基酸(木糖/葡萄糖分别与甘氨酸、赖氨酸、谷氨酰胺、半胱氨酸)模式美拉德反应(Maillard Reaction,MR)制备得到美拉德反应产物(MRPs),研究反应条件对MRPs的褐变程度、荧光吸收强度以及其抗氧化活性的影响,并分析MRPs的光学特征与抗氧化活性之间的联系。结果表明,还原糖和氨基酸的种类对MR的褐变强度有很大影响,其影响程度由强到弱分别为:Xly>Glc,Lys>Gly>Glu>Cys。随着反应时间的延长,各体系MRPs的褐变程度逐渐变强;而荧光吸收强度随着加热时间的延长而增强,然后在出现最大值后趋于平缓或者表现出下降的趋势。MRPs的抗氧化能力也随反应时间的延长而增强,抗氧化活性与褐变强度呈正相关,与荧光吸收特性没有表现出明显的关联。
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| 关 键 词： | 美拉德反应产物 褐变 荧光吸收 抗氧化活性 |
Research of the browning,fluorescence characteristics and antioxidant activity of the Maillard reaction products |
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| ZHANG Yan,WANG He - ya,QIAN He. Research of the browning,fluorescence characteristics and antioxidant activity of the Maillard reaction products[J]. Science and Technology of Food Industry, 2012, 33(6): 193-196 |
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| Authors: | ZHANG Yan WANG He - ya QIAN He |
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| Affiliation: | 2,* (1. School of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2. State Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | The Maillard reaction products(MRPs)were prepared by using xylose(pentose),glucose(hexose)and different amino acids(glycine,lyscine,glutamine,cysteine)by model Maillard reaction. The influence of reaction conditions on browning,fluorescence characteristics and antioxidant activity was surveyed. Then the connection of the three aspects were analyzed. The results indicated that the sugars and amino acids had different reaction power:Xly>Glc,Lys>Gly>Glu>Cys. The browning of every systems increased and the fluorescence intensity had a maximum value and then became smooth or decreased. The antioxidant capacity was proportional to browning,but did not show significant association with the fluorescence intensity changes. |
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| Keywords: | Maillard reaction products(MRPs) browning fluorescence antioxidant activity |
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