摘要
为研究天然植物多糖与β-氨基酸的美拉德反应产物的抗氧化能力,本研究构建了薄荷多糖-β-苯丙氨酸美拉德反应体系,采用微波辅助反应,以DPPH为检测指标,采用响应曲面法(RSM)优化反应条件,探究反应温度、反应时间、初始pH和反应物质量比对美拉德反应体系产物的抗氧化活性影响,获取美拉德产物的最佳制备条件。通过DPPH、FRAP和还原力实验对反应体系的抗氧化能力进行研究。结果显示:薄荷多糖和β-苯丙氨酸美拉德反应产物具备最优抗氧化活性的美拉德产物制备条件为:反应温度146℃,反应时间25 min,pH 8.9,薄荷多糖和β-苯丙氨酸的质量比为2.1∶1,此时产物对DPPH自由基清除率高达88.13%。提高反应温度、延长反应时间以及在碱性pH条件下,有助于提高薄荷多糖-β-苯丙氨酸美拉德反应体系产物的抗氧化活性。本研究为天然植物多糖制备天然食品抗氧化剂的研究提供一定的理论指导。
To investigate the antioxidant activity of Maillard reaction products formed from natural plant polysaccharides andβ-amino acids,a Mentha haplocalyx polysaccharide-β-phenylalanine Maillard reaction system was established.Microwave-assisted reactions were employed,using DPPH as a detection indicator,and Response Surface Methodology(RSM)was utilized to optimize the Maillard reaction conditions.The effects of Maillard reaction temperature,reaction time,initial pH,and the mass ratio of reactants on the antioxidant activity of Maillard reaction products were explored to determine the optimal reaction conditions.The antioxidant activity of the reaction products was examined through DPPH,FRAP,and reducing power assays.The results indicated that the optimal preparation conditions for the Maillard reaction products exhibiting maximal antioxidant activity were as follows:a reaction temperature of 146℃,a reaction time of 25 minutes,a pH of 8.9,and a mass ratio of peppermint polysaccharide toβ-phenylalanine of 2.1:1,under which the DPPH radical scavenging rate reached 88.13%.Increasing the reaction temperature,prolonging the reaction time,and conducting the reaction under alkaline pH conditions contributed to enhancing the antioxidant activity of the Mentha haplocalyx polysaccharide-β-phenylalanine Maillard reaction products.This research provides theoretical guidance for the preparation of natural food antioxidants from natural plant polysaccharides.
作者
朱笛恺
凌杰
王益明
张学建
鲁军
任波
葛贤
陶飞燕
ZHU Dikai;LING Jie;WANG Yiming;ZHANG Xuejian;LU Jun;REN Bo;GE Xian;TAO Feiyan(Sichuan Sanlian New Material Co.,Ltd.,Chengdu 610000;China Tobacco Sichuan Industrial Co.,Ltd.,Chengdu 610000;Sichuan Key Laboratory of Harmful Components and Tar Reduction in Cigarette,Chengdu 610000;Department of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 610000;School of Marxism,Chengdu University of Traditional Chinese Medicine,Chengdu 610000)
出处
《中国食品添加剂》
2025年第4期1-11,共11页
China Food Additives
基金
四川省杰出青年基金项目(23NSFJQ0099)。
关键词
薄荷多糖
β-苯丙氨酸
美拉德反应
抗氧化反应
微波加热
Mentha haplocalyx polysaccharide
β-phenylalanine
Maillard reaction
antioxidant activity
microwave heating
