L-赖氨酸与葡萄糖美拉德反应及其产物的抗氧化性能研究

研究L-赖氧酸与葡萄糖氨基和羰基不同比例的3个体系的美拉德反应(L-赖氨酸的氨基与葡萄糖的羰基的物质量之比分别为1:1、1:2和2:1),并以对超氧阴离子O_2,清除能力为指标,评价了美拉德反应产物(MRPs)的抗氧化能力。结果表明:美拉德反应是个酸度和褐变不断增强的反应;MRPs的最大吸收波长在460 nm左右;达到相同的褐变程度,即吸光度A为2.0时,3个体系的反应速率:1:2>1:1>2:1;不同体系得到的MRPs对O_2~-,都具有较好的清除效果,并且MRPs的抗氧化能力不完全依赖于产物的褐变程度。

Reaction on the Maillard Reaction of L-lysine and Glucose and the Antioxidant Activity of Its Products

The Maillard reaction products(MRPs)were prepared by Mallard reaction using L-lysine and glucose at the ratio of 1:1,1:2,2:1,respectively.The antioxidative activity of MRPs was evaluated by scavenging effect on superoxide anion radical.The results showed:browning and acidity increased with the heating time;the biggest absorbance wavelength was about 460 nm;When reaching the same browning de- gree at absorbency 2.0,their reaction speed were shown as follows:1:2>1:1>2:1;three kinds of MRPs with different proportions of amino and carbonyl all exhibited good scavenging activities to superoxide anion radical,the antioxidant activities of MRPs were independent of the browning.