中国食品添加剂2025，Vol.36Issue(4)：1-11,11.DOI:10.19804/j.issn1006-2513.2025.4.001
微波辅助薄荷多糖-β-苯丙氨酸美拉德反应体系优化及其产物的抗氧化活性研究
Optimization of microwave-assisted Mentha haplocalyx polysaccharide-β-phenylalanine Maillard reaction system and the antioxidant activity of the Maillard reaction products
摘要
Abstract
To investigate the antioxidant activity of Maillard reaction products formed from natural plant polysaccharides and β-amino acids,a Mentha haplocalyx polysaccharide-β-phenylalanine Maillard reaction system was established.Microwave-assisted reactions were employed,using DPPH as a detection indicator,and Response Surface Methodology(RSM)was utilized to optimize the Maillard reaction conditions.The effects of Maillard reaction temperature,reaction time,initial pH,and the mass ratio of reactants on the antioxidant activity of Maillard reaction products were explored to determine the optimal reaction conditions.The antioxidant activity of the reaction products was examined through DPPH,FRAP,and reducing power assays.The results indicated that the optimal preparation conditions for the Maillard reaction products exhibiting maximal antioxidant activity were as follows:a reaction temperature of 146℃,a reaction time of 25 minutes,a pH of 8.9,and a mass ratio of peppermint polysaccharide to β-phenylalanine of 2.1:1,under which the DPPH radical scavenging rate reached 88.13%.Increasing the reaction temperature,prolonging the reaction time,and conducting the reaction under alkaline pH conditions contributed to enhancing the antioxidant activity of the Mentha haplocalyx polysaccharide-β-phenylalanine Maillard reaction products.This research provides theoretical guidance for the preparation of natural food antioxidants from natural plant polysaccharides.关键词
薄荷多糖/β-苯丙氨酸/美拉德反应/抗氧化反应/微波加热Key words
Mentha haplocalyx polysaccharide/β-phenylalanine/Maillard reaction/antioxidant activity/microwave heating分类
轻工业引用本文复制引用
朱笛恺,凌杰,王益明,张学建,鲁军,任波,葛贤,陶飞燕..微波辅助薄荷多糖-β-苯丙氨酸美拉德反应体系优化及其产物的抗氧化活性研究[J].中国食品添加剂,2025,36(4):1-11,11.基金项目
四川省杰出青年基金项目(23NSFJQ0099) （23NSFJQ0099）
