摘要
采用葡萄糖和不同氨基酸 (赖氨酸和甘氨酸 )通过模式美拉德反应制备了美拉德反应产物。采用 β -胡萝卜素 -亚油酸模式体系以及亚油酸过氧化方法评价了美拉德反应产物的抗氧化能力 ,同时采用铁氰化钾还原法评价了美拉德反应产物的还原能力。制备时间长的美拉德反应产物表现出较强的抗氧化能力。
The Maillard reaction products (MRPs) was prepared using amino acids(glycine and lysine) and glucose by model Maillard reaction.The antioxidative activity of MRPs was evaluated by β carotene linoleic acid model system and linoleic acid peroxidation method.The reducing power of MRPs was determined by the potassium ferricyanide reduction method.MRPs at longer period of heating shows higher antioxidative activity.
出处
《中国油脂》
CAS
CSCD
北大核心
2002年第4期68-71,共4页
China Oils and Fats
