食品工业科技2012，Vol.33Issue(7)：79-81,3.
木糖与甘氨酸美拉德反应产物抗氧化性能的研究
Study on antioxidant ability of Maillard reaction products of xylose and glycine
摘要
Abstract
The Maillard reaction products（MRPs）were prepared using xylose and glycine（the molar ratio of xylose to glycine was 1∶0.1,1∶0.2,1∶0.4）by Maillard reaction.The antioxidant ability of MRPs were studied by reducing ability,scavenging effect on the H2O2,hydroxyl radical,thydrogen peroxide and the nitrite.The results showed that three kinds of MRPs exhibited good antioxidant abilities.The reducing power and scavenging effect on O2-· of the three kinds of MRPs were equal.The scavenging effects on H2O2,·OH and NO2-of the molar ratio of xylose to glycine was 1∶0.2 were stronger than others.关键词
木糖/甘氨酸/美拉德反应/抗氧化性能Key words
xylose/glycine/Maillard reaction/antioxidant ability分类
轻工纺织引用本文复制引用
郭丽萍,王凤舞,刘翠翠..木糖与甘氨酸美拉德反应产物抗氧化性能的研究[J].食品工业科技,2012,33(7):79-81,3.基金项目
国家教育部高等学校特色专业建设项目 （）
