论文部分内容阅读
美拉德反应(Maillard reaction,MR)可以产生具有特征颜色并具有自由基清除活性的物质。以木糖-甘氨酸、木糖-丙氨酸、木糖-天冬氨酸、葡萄糖-甘氨酸为四个反应体系,在30℃和60℃条件下研究比较其美拉德反应产物(Maillard reaction products,MRPs)的颜色、吸收光谱特征及自由基清除活性。结果表明,木糖-甘氨酸MRPs有特征性颜色出现,对大约570nm和630nm波长的可见光有较强吸收,并且这一特征在30℃加热条件下更为明显,而其他三组MRPs无此特征。四个反应体系的60℃MRPs较30℃MRPs有更强ABTS自由基清除活性,且在两个加热条件下,木糖-甘氨酸和木糖-丙氨酸MRPs均比另外两组体系的活性更强。
The Maillard reaction (MR) produces substances with characteristic colors and free radical scavenging activity. The Maillard reaction products (Maillard reaction products) were compared under the conditions of 30 ℃ and 60 ℃ with four systems of xylose-glycine, xylose-alanine, xylose-aspartic acid and glucose-glycine , MRPs), absorption spectra and free radical scavenging activity. The results showed that xylose-glycine MRPs have characteristic color appearance, strong absorption at visible wavelengths of about 570nm and 630nm, and this feature is more obvious when heated at 30 ℃, while the other three MRPs have no such features. The 60 ℃ MRPs of the four reaction systems had stronger abscisic acid scavenging activity than the 30 ℃ MRPs, and the xylose-glycine and xylose-alanine MRPs were more active than the other two systems under the two heating conditions Strong.