摘要
用单因素法和正交实验法两种方法探索了木糖-甘氨酸美拉德反应蓝色产物的最佳制备条件,并检测了该产物的抗氧化性质。研究结果表明,最佳反应条件为:木糖1mol/L,甘氨酸0.2mol/L,NaHCO30.1mol/L,pH调至9.0,30℃加热48h。在该条件下生成的美拉德反应产物在630nm有吸收峰,且具有很好的ABTS自由基清除能力。
The optimal reaction conditions for the xylose-glycine blue Maillard reaction products（MRPs） were determined through single factor experimental design and orthogonal experimental design, and the antioxidative activity of the blue MRPs was assessed as we＇ll.The optimal reaction conditions for the blue color development in xylose-glycine Maillard reaction were： xylose 1mol/L, glycine 0.2mol/L and NaHCO3 0.1 mol/L, pH 9.0, heating at 30℃ for 48h.Under the optimal conditions,the blue MRPs had absorbance peak at 630nm and showed great ABTS radical-scavenging activity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期131-134,共4页
Science and Technology of Food Industry
关键词
木糖
甘氨酸
美拉德反应
抗氧化能力
xylose
glycine
Maillard reaction
antioxidant activity
