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生物质化学工程

生物质化学工程 ›› 2010, Vol. 44 ›› Issue (2): 23-26.

• 论文 • 上一篇    下一篇

葡萄糖与松香胺美拉德反应产物抗氧化性能研究

黄荣文1, 刘国成1,2, 张加研2   

  1. 1. 云南林业职业技术学院, 林产工业系, 云南 昆明 650224;2. 西南林学院, 木质科学与装饰工程学院, 云南 昆明 650224
  • 收稿日期:2009-11-09 修回日期:1900-01-01 出版日期:2010-03-30 发布日期:2010-03-30
  • 通讯作者: 张加研,四川乐山人,教授,硕士生导师,主要从事林产化工研究;E-mail:kmzhjy@tom.com。

Study on Antioxidative Activity of Maillard Reaction Products between Rosin Amine and Glucose

HUANG Rong-wen1, LIU Guo-cheng1,2, ZHANG Jia-yan2   

  1. 1. Department of Forest Products Industry, Yunnan Forestry Vocational and Technical College, Ku nming 650224, China;2. Faculty of Wood Science and Decoration Engineering, Southwest Forestry College, Ku nming 650224, China
  • Received:2009-11-09 Revised:1900-01-01 Online:2010-03-30 Published:2010-03-30

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摘要： 通过葡萄糖与松香胺的美拉德反应可制备具有抗氧化活性的产物。研究了不同反应条件对美拉德反应产物MRPs的抗氧化性能的影响,并与常用食品抗氧化剂特丁基对苯二酚(TBHQ)进行了对比。研究表明:抗氧化能力最佳的条件是反应时间为4.5 h、温度为65℃、pH值8和葡萄糖与松香胺的物质的量之比为1:1;该条件下的产物MRPs与TBHQ的抗氧化能力接近,有望作为一种新的天然抗氧化剂。

关键词: 葡萄糖, 松香胺, 美拉德反应, 抗氧化能力

Abstract: The antioxidation product could be prepared by Maillard reaction from glucose and rosin amine. The effects of different reaction conditions on antioxidant properties of Maillard reaction products were studied, and the activity of MRPs were compared with common food antioxidant TBHQ. Studies had shown that the best conditions for antioxidant capacity was reaction time 4.5h, temperature 65℃, pH value 8, the molar ratio of glucose to rosin amine 1:1,and there was quite the same between the MRPs and TBHQ in the anti-oxidativity measurements, probably developing a new kind of food antioxidative additives.

Key words: glucose, rosin amine, Maillard reaction products (MRPs), antioxidative activity

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