Fru-Gly化合物的合成条件优化及其抗氧化活性

在单因素的基础上,利用响应面法对葡萄糖和甘氨酸反应体系合成1-脱氧-1-L-甘氨酸-D-果糖(Fru-Gly)的合成条件进行优化,并对其抗氧化活性进行研究。在不同反应时间、反应温度及葡萄糖与氨基酸不同物质的量比的条件下合成Fru-Gly化合物,比较不同反应条件对反应体系生成Fru-Gly化合物的浓度及其褐变程度的影响,并检测其浓度与清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基能力、清除2,2'-联氮-二(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基能力、还原能力的相关性。结果表明,合成Fru-Gly化合物的最优条件为:反应时间0.9 h,反应温度79℃,葡萄糖和甘氨酸物质的量比3.25∶1,此时样品的3种抗氧化活性均最强。相关性分析表明,Fru-Gly化合物的浓度与DPPH自由基清除力、ABTS自由基清除力以及还原力互为极显著正相关,且相关性系数均大于0.96。

Optimization of Synthesis Conditions and Antioxidant Activity of Fru-Gly Compounds

On the basis of single factor experiments,the paper deals with the optimization of the synthesis conditions for the fructose glucose and glycine reaction synthesis of 1-deoxy-1-L-glycine-D-(Fructosyl-Glycine,Fru-Gly)using response surface methodology.Fru-Gly compounds were synthesized under different reaction time,reaction temperature and molar ratio of glucose to amino acid.The antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS)radical scavenging capacity,and reducing power.The results showed that,the concentration of Fru-Gly compound in the condition which was reacting for 0.9 h at the reaction temperature 79℃after the molar ratio of glucose to glycine controlled to 3.25∶1 was the highest.And at this time the antioxidant activity of the sample was the strongest.The correlation analysis showed that the concentration of Fru-Gly compounds was significantly correlated with DPPH radical scavenging force,ABTS radical scavenging force and reduction force,and the correlation coefficient was greater than 0.96.