关键词: 美拉德反应, 光谱特性, 抗氧化性

Abstract:

Maillard reaction products (MRPs) were prepared using xylose and glycine by model Maillard reaction. The pH value, absorbance and color parameters of the MRPs were determined. Meanwhile, the antioxidant effect was evaluated in terms of DPPH free radical scavenging activity, ferrous ion-chelating activity and lipid peroxidation inhibitory activity. The results showed that the colorless reaction system became blue and finally showed brown color as the reaction proceeded. Moreover, the pH and L* value gradually decreased. The a* value increased, while the b* value revealed an opposite change. However, the two color parameters changed little during the later part of the reaction. The MRPs exhibited good ferrous ion-chelating activity, and resulted in a lower peroxide value, but possessed weak DPPH free radical scavenging activity. In general, the products had strong antioxidant properties.

Key words: Maillard reaction, spectroscopic characteristics, antioxidant properties