脯氨酸和葡萄糖美拉德反应模型产物抗氧化性研究.docVIP

中低pH值下脯氨酸与葡萄糖Maillard反应产物抗氧化性研究* 刘志华1,, 祝元元1,2, 董路3, 王昆淼1, 陈永宽1, 缪明明1# （1. 云南省烟草化学重点实验室，云南烟草科学研究院，云南 昆明 650106） (2. 云南大学化学与工程学院, 云南昆明 650031 ) (3. 成都军区昆明总医院药学部, 云南昆明 650032) 摘要:以脯氨酸与葡萄糖的Maillard反应为模型，研究了两种加热方式下，三种配比反应混合物在两种pH值环境下，反应温度和时间对反应产物的抗氧化性影响。实验通过比色法来检测Maillard反应产物对DPPH自由基的清除率，用以表征其抗氧化性。结果显示：pH=5和7时，反应产物中都有抗氧化物质形成，较高的pH值和和葡萄糖配比更有利于反应产物中抗氧化物质的形成；微波加热时间对抗氧化物质形成影响不大，而常规油浴加热时间越长抗氧化物质形成越多；微波加热比常规油浴加热更能促进反应产物中抗氧化物质的快速形成。 关键词：脯氨酸，葡萄糖，Maillard反应产物，抗氧化性，微波 Study on Antioxidant Activities of the Maillard Reaction Products between Proline and Glucose under lower pH LIU Zhi-hua1, ZHU Yuan-yuan2, DONG Lu3, WANG Kun-miao1, CHEN Yong-kuan1, MIAO Ming-ming1 (1. Key Lab of Tobacco Chemistry of Yunnan, Yunnan Academy of Tobacco Science, Kunming 650106, Yunnan China) (2.College of Chemistry and Chemical Engineering, Yunnan University, Kunming, 650091, Yunnan China） (3., Department of Pharmacy, Kunming General Hospital of Chengdu Military Command, Kunming, 650032, Yunnan China) Abstract: The antioxidant activities of the Maillard reaction products (MRPs) from a model reaction between proline and glucose under three ratios, two pH of 5 and 7, heated with oil bath or microwave, were reported in this paper. The antioxidation of the MRPs was character with the clearance rate of DPPH determinate by a UV-visible spectrophotometer. The results showed that the antioxidants were formed during the reaction under pH of 5 and 7. The higher pH and content of glucose would be preferable for the formation of antioxidants when heated with microwave or oil bath. The heat time has little effect on the antioxidation of MRPs when heated by microwave while longer heat time would be preferable for that heated by oil bath. Compared to oil bath, the microwave would short the time of antioxidants formation significantly. Key words: Proline and glucose; Maillard Reaction Products (MRPs); Antioxidation; Microwave Maillard反应是包括烟草在内的食品加工和储藏过程中一种重要的致香反应[1]，而Maillard反应产物(Maillard Reaction Products, MRPs)也可