食品科学2018，Vol.39Issue(7)：20-26,7.DOI:10.7506/spkx1002-6630-201807004
天冬氨酸降解人参二醇组皂苷及其美拉德反应产物的抗氧化活性
Degradation of Protopanaxadiol-Type Ginsenosides with Aspartic Acid and Antioxidant Activity of Maillard Reaction Products
摘要
Abstract
The effect of aspartic acid as a catalyst on the transformation of protopanaxadiol-type ginsenosides (PDG) and Maillard reaction in high temperature steam was investigated.The antioxidant activity of the reaction products in vitro was also determined. The results showed that PDG was transformed into 20S-Rg3, 20R-Rg3, Rk1 and Rg5; the transformation pathway was as follows: PDG → 20S-Rg3/20R-Rg3 → Rk1/Rg5. The contents of 20R-Rg3 and Rg5 showed a gradual increase with increasing heating temperature, while the contents of 20S-Rg3 and Rk1 decreased. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity of the reaction products increased with increasing heating temperature, which was mainly attributed to the Maillard reaction products from aspartic acid and saccharides produced from PDG hydrolysis. This study can provide a basis for the development of green and environmental-friendly rare ginsenosides into health foods.关键词
天冬氨酸/人参二醇组皂苷/稀有人参皂苷/抗氧化活性/美拉德反应Key words
aspartic acid/protopanaxadiol-type ginsenosides/rare ginsenoside/antioxidant activity/Maillard reaction分类
医药卫生引用本文复制引用
刘志,夏娟,李伟,张晶,孙光芝,阮长春..天冬氨酸降解人参二醇组皂苷及其美拉德反应产物的抗氧化活性[J].食品科学,2018,39(7):20-26,7.基金项目
国家自然科学基金面上项目(31770378) （31770378）
吉林省高校优秀青年科研人才春苗培育计划项目(201448) （201448）
