食品工业科技2013，Vol.34Issue(5)：85-88,92,5.
2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究
Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid
摘要
Abstract
The Maillard reaction products(MRPs) were prepared using glucose and amino acid(proline and L-arginine)by microwave heating.To study antioxidant activity of MRPs,the effects of four factors on DPPH radical scavenging activity of MRPs were investigated,including microwave heating time,microwave power,pH value and molar ratios of amine group to carbonyl group.Orthogonal L9 (34) test design were adopted to optimize the preparation technology of MRPs with DPPH radical scavenging activity as evaluation value.The results showed that the optimum conditions of glucose-proline MRPs was microwave heating time of 5min, microwave power of 800W, initial pH of 5,molar ratios of 1:2.5,DPPH radical scavenging activity was 98.94%.That of glucose-arginine MRPs was microwave heating time of 5min, microwave power of 800W, initial pH of 8, molar ratios of 2:1, DPPH radical scavenging activity was 96.81%.Effects of four factors on DPPH radical scavenging activity of MRPs were very significant.关键词
微波加热/美拉德反应产物/抗氧化活性Key words
microwave heating/Maillard reaction products(MRPs) /antioxidant activities分类
轻工纺织引用本文复制引用
董乐..2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究[J].食品工业科技,2013,34(5):85-88,92,5.基金项目
福建省高校服务海西建设重点项目(A101) （A101）
泉州师范学院重点学科建设经费(ZDXK). （ZDXK）
