pH对模型体系Maillard反应产物抗氧化性的影响
Influence of pH on the antioxidant activity of model Maillard reaction products
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摘要: 以ABTS（2,2’-联氮-二-（3-乙基-苯并噻唑啉-6-磺酸））自由基清除能力和还原能力为抗氧化性评价指标,研究了葡萄糖-酪氨酸和葡萄糖-组氨酸两种模型体系在不同初始pH下（pH=5、7、9）反应生成的Maillard反应产物（MRPs）的抗氧化性。结果表明:对于葡萄糖-酪氨酸体系,MRPs的ABTS自由基清除能力和还原能力均在碱性条件下最大;对于葡萄糖-组氨酸体系,MRPs的ABTS自由基清除能力在碱性条件下最大,还原能力在酸性条件下最大;相关性分析显示来自两种体系的MRPs的抗氧化性与紫外吸收（A280nm）和棕色化程度（A420nm）均呈一定的线性相关性,表明紫外可见吸收可用来指示葡萄糖-酪氨酸/组氨酸体系MRPs的抗氧化能力的变化规律。Abstract: The antioxidant activity (including ABTS radical scavenging activity and reducing power) of Maillard reaction products (MRPs) prepared by heating glucose with tyrosine and histidine under different initial pH levels were studied.The results showed that MRPs from glucose-tyrosine system showed the highest ABTS radical scavenging activity and the highest reducing power under alkaline condition;while MRPs from glucose-histidine system showed the highest ABTS radical scavenging activity under alkaline condition and the highest reducing power under acidic condition.Besides, for both glucose-tyrosine and glucose-histidine systems, the antioxidant activity of MRPs showed a good correlation with UV absorbance (A280nm) and browning intensity (A420nm) .
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