摘要 美拉德反应广泛存在于食品热加工和储藏过程中,能够改变食物的色、香、味,赋予食物更好的口感和外观。虽然美拉德反应的具体机制尚未清晰,还会产生有害衍生物,但是许多研究已经表明美拉德反应产物(MRPs)具有很强的抗氧化活性。表没食子儿茶素没食子酸酯(EGCG)作为天然功能性成分,能有效阻碍美拉德反应有害产物的生成。以葡萄糖-半胱氨酸为模型,采用DPPH法、ABTS法、总还原能力等抗氧化性测定方法,考察了EGCG参与下,加热时间、反应温度、体系pH值、羰氨物质的量比对模型产物抗氧化能力的影响。结果表明:10 m L葡萄糖-半胱氨酸体系中,当反应温度130℃、加热时间1.0 h、p H 6.0、羰氨物质的量比1.5∶1(葡萄糖0.029 7 g)、EGCG添加量为1.5 mg时,所得MRPs的抗氧化能力最强,为大宗食品加工和抗氧化型功能性食品开发提供了技术参考。 Maillard reaction widely exists in the process of food hot processing and storage,which can change the color,aroma and taste of food,and endow food a better taste and appearance. Although the specific mechanism of Maillard reaction is not clear,and harmful derivatives will be produced,many studies have shown that Maillard reaction products have strong antioxidant activity. Epigallocatechin gallate( EGCG),as a natural functional component,can effectively inhibit the formation of harmful products in Maillard reaction. The Maillard reaction system was prepared with glucose cysteine( 0. 1 mmol) dissolved in phosphate buffer( PBS) at pH 7. 4,and the anti-oxidation tests such as DPPH method,ABTS method,and total reduction capacity were conducted. With the participation of EGCG,the effects of heating time( 0,0. 5,1,1. 5,2,2. 5 h),reaction temperature( 110,120,130,140,150,160 ℃),pH value( 2,4,6,7. 4,8,10),carbonyl ammonia molar ratio( 0. 25 ∶ 1,0. 5 ∶ 1,1 ∶ 1,1. 5 ∶ 1,2 ∶ 1,4 ∶ 1) on the antioxidant capacity of the model product were investigated. When DPPH index was used to determine the antioxidant activity of the sample,DPPH was dissolved in methanol to obtain the DPPH solution with a concentration of 0. 05 mmol/L·25 μL of the sample and 4 mL of DPPH solution were pipetted into a test tube,then mixed and reacted in darkness for 30 min at room temperature. The absorbance was measured at517 nm. When ABTS index was used to determine the antioxidant activity of the sample,ABTS working solution should be prepared first,that is,5 mL of ABTS solution( 7 mmol/L) and 5 mL of potassium persulfate solution( 2. 45 mmol/L) were mixed evenly,and then ABTS working solution was obtained by reaction in darkness at room temperature for 12-16 h,and then diluted with absolute ethanol to 0. 70±0. 02 at 734 nm. 10 μL of the sample and 12 mL of ABTS working solution were pipetted into a test tube,then mixed and reacted in darkness for 30 min at room temperature. When the total reduction capacity of the sample was measured,
机构地区 河南工业大学粮油食品学院
出处 《河南工业大学学报:自然科学版》 CAS 北大核心 2021年第1期22-26,55,共6页 Journal of Henan University of Technology:Natural Science Edition
基金 国家粮食和物资储备局粮油食品加工工程技术研究中心开放课题(GA2018008)。
关键词 美拉德反应 美拉德反应产物 表没食子儿茶素没食子酸酯 抗氧化 Maillard reaction Maillard reaction products epigallocatechin gallate antioxidant
