L-赖氨酸-D-阿拉伯糖美拉德反应产物抗氧化活性研究

摘要

以DPPH自由基清除率和还原力作为美拉德反应产物(MRPs)抗氧化活性指标分析模拟体系L-赖氨酸-D-阿拉伯糖MRPs的抗氧化活性.考察了不同影响因素(反应温度、反应时间、反应初始pH和反应底物物质的量之比)对MRPs抗氧化活性的影响,再通过均匀试验得到最佳工艺条件.通过单因素和均匀试验分析,确定了该模拟体系在温度110℃、反应时间68 min、反应初始pH为8、反应底物物质的量之比为1∶2的条件下,MRPs对DPPH自由基的清除率由原来的80.69％提高到89.81％,其抗氧化活性增强.%The purpose of this paper was to study the antioxidant activity of Maillard reaction products (MRPs) derived from L-lysine and D-arabinose.In this experiment,DPPH radical scavenging rate and reducing power were used as the antioxidant activity index of MRPs.First,we studied the influences of different factors (reaction temperature,reaction time,initial pH and substrate molar ratio) on the antioxidant activity of MRPs,then detemrined the optimum conditions through uniform experiments.Results showed that the optimum conditions were as follows:temperature 110 ℃,reaction time 68 min,initial pH 8,substrate molar ratio (L-lysine:D-Arabinose) 1∶ 2.Under the optimum conditions,DPPH radical scavenging rate of MRPs was improved from 80.69％ to 89.81％,therefore,the antioxidant activity was enhanced.