猪骨粉酶解液的美拉德反应产物清除DPPH·的研究

Antioxidant activity of Maillard reaction products of pig bone meal hydrolysate

摘要: 以猪骨粉酶解液为原料,与还原糖（葡萄糖或木糖）反应制备美拉德反应产物（MRPs）,研究其对DPPH·清除率的影响。结果表明:当起始pH为6.5,时间为4h,温度为120℃,葡萄糖添加量为1.5%时,获得的葡萄糖-MRPs的DPPH·清除率为82.53%;当起始pH为7.5,时间3h,温度为120℃,木糖添加量为1.5%时,木糖-MRPs的DPPH·清除率为88.58%;木糖-MRPs的清除DPPH·的能力较葡萄糖-MRPs的高。

Abstract: With enzymatic hydrolyzate of pig bone meal as raw material, Maillard reaction products (MRPs) was prepared by the reaction with reducing sugars (glucose or xylose) .The impact of Maillard reaction products on DPPH radical scavenging rate were studied .The results showed that: when initial pH was 6.5, the time was 4h, temperature was 120℃ and the amount of glucose was 1.5% , DPPH radical scavenging rate of glucose-MRPs could reach to 82.53%.When initial pH was 7.5, the time was 3h, temperature was 120℃ and the amount of xylose was 1.5%, DPPH radical scavenging rate of xylose-MRPs was 88.58%. DPPH radical scavenging capacity of xylose-MRPs was higher than glucose-MRPs’.