能量棒贮藏过程中美拉德反应对油脂氧化的影响

摘要

能量棒富含蛋白质、糖和油脂.为探究能量棒中美拉德反应和油脂氧化之间的相互作用,检测了常温(25℃)贮藏过程中产品色差及过氧化值的变化,在此基础上选取45、65℃2个温度进行加速试验,测定了加速贮藏过程中产品色差、还原糖含量的变化,同时检测能量棒和其提取油脂在相同加速条件下的过氧化值,并对能量棒与对照油脂相比过氧化值的降低量和能量棒还原糖的减少量进行相关性分析.结果表明:能量棒贮藏过程中会发生显著的褐变反应以及一定的油脂氧化.45和65℃2个加速温度一定时间内,过氧化值的降低量与还原糖减少量均呈正相关,相关系数R2分别为0.973和0.967,说明在此条件下,能量棒中美拉德反应对能量棒油脂氧化有显著的抑制作用.而65℃条件下贮存15 d后,油脂过氧化物的积累表现出加速美拉德反应的作用.因此,油脂的氧化和美拉德反应之间的影响是相互制约的.%Energy bar is rich in protein,carbohydrate and lipid.In order to study the interaction of the Maillard reaction and lipid oxidation,the variation of chromatics and peroxide value in the room temperature (25 ℃) were measured.The accelerated experiments were carried out under 45 and 65 ℃.The variation of chromatics and reducing sugar content were measured.Peroxide value of energy bar and pure oil was compared during the accelerated experiments.The amount of peroxide value and reducing sugar content were compared for correlation analysis.The results showed that significant browning and slight lipid oxidation were occurred in the energy bar during the storage.The reduced amount of peroxide value and reducing sugar were positive correlated during the accelerated experiments of 45 ℃ and 65 ℃.Pearson Correlation Coefficient R2 was 0.973 and 0.967 respectively.The results provided that the products of Maillard reaction can significantly inhibit the lipid oxidation in energy bar.After 15 days of accelerated experiment at 65 ℃,lipid oxidation accelerated Maillard reaction.As a result,the oxidation of oil and Maillard reaction were mutually restricted.