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›› 2010, Vol. 44 ›› Issue (2): 23-26.

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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

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

CLC Number: