Abstract:

The antioxidant components in a commercial meat flavor prepared by Maillard reaction were separated by ultrafiltration and silica column chromatographic fractionation and their antioxidant capacities were investigated by measuring their inhibitory effects on the oxidation induced by AAPH or Fe3+/VC and autooxidation of soybean phosphatidylcholine liposomes. The meat flavor was fractionized into three fractions with molecular weights separately varying in three ranges. Among them, the high-molecular weight fraction had the strongest antioxidant activity, and it was further separated into three subfractions, H-MA, H-MB and H-MC and their order of polarity was H-MA ＜ H-MB ＜ H-MC and their order of antioxidant activity was H-MA ＜ H-MB ＜ H-MC. As a conclusion, the major component in the meat flavor responsible for antioxidant activity is the high-molecular weight fraction and the weaker polarity, the stronger antioxidant activity.

Key words: meat flavor, antioxidant, Maillard reaction products (MRPs), liposome (LPS)