摘要
美拉德反应产物不仅在许多种类食品的颜色、风味、稳定性和货架期等方面发挥着重要作用,且具有多种多样的生物活性如抗氧化、抗诱变、抗病毒、抗增殖、降血压等,其中某些产物的抗氧化活性甚至可与常用的食品抗氧化剂相媲美。目前对美拉德反应产物抗氧化活性的研究已经成为热点。综述了在实际体系、模拟体系下不同反应底物、溶剂、加工技术等条件下美拉德反应产物的抗氧化活性,分别通过自由基(DPPH自由基、羟基自由基、ABTS自由基、超氧阴离子自由基)清除能力、还原能力、金属离子(Fe2+,Cu2+)螯合能力等考察其抗氧化活性。并且指出深入研究美拉德反应产物具有抗氧化活性的关键物质是什么?其作用机制如何?是研究美拉德反应产物抗氧化性的未来发展方向。
Not only Maillard reaction products play an important role in many kinds of food color, flavor,stability and shelf life,but also have a wide variety of biological activity such as antioxidant, antimutagenesis,antivirus,antiproliferative,and reducing blood pressure,etc.The antioxidant activity of the products can be equivalent to that of the commonly used food antioxidants.Now it is important for the research on antioxidant activity of Maillard reaction products. Review the antioxidant activity of Maillard reaction products in the actual system,the simulation system under different reaction substrate,solvent,processing technology conditions,investigate its antioxidant activity by free radical （DPPH free radical,hydroxyl free radical,ABTS free radical,superoxide anion free radical）removal ability,reducing power,metal ions （Fe^2＋,Cu^2＋）chelating ability.At the same time,point out the further study on Maillard reaction products with what is the key material of antioxidant activity？What is the action mechanism？The study on Maillard reaction products is the future development direction.
出处
《中国调味品》
CAS
北大核心
2015年第11期120-127,共8页
China Condiment
