| 摘要: |
| 首次使用虾蟹壳提取物氨基葡萄糖单一物质制备美拉德反应产物(MRPs)。结果表明, MRPs清除DPPH·能力随反应物浓度、温度和时间的增加而增强; 还原能力、清除·OH 能力随反应物浓度增加而增强, 还原能力随温度、时间增加先增后降, 清除·OH 能力随温度升高先增后降, 随反应时间下降。115℃、0.5mg/ml、90min条件下制备的MRPs清除DPPH·的能力最强为88.73%; 65℃、0.6mg/ml、40min的MRPs还原能力最强为A700nm = 1.684; 65℃、0.6mg/ml、10min的MRPs清除·OH 的能力最强为98.72%。MRPs具有很强的抗氧化活性, 比Vc和TBHQ抗氧化效果更好, 但其抗氧化能力并不完全依赖于产物的褐变程度。氨基葡萄糖MRPs是优良的新型保鲜剂材料 |
| 关键词: 虾蟹壳氨基葡萄糖, 美拉德反应, 美拉德反应产物, 抗氧化性, 清除自由基 |
| DOI：10.11693/hyhz201204009009 |
| 分类号: |
| 基金项目:浙江省重大科研社会发展资助项目, 2004C13037 号; 宁波市科技计划项目, 2006B100069 号 |
附件 |
|
| MAILLARD REACTION OF SHRIMP CRAB GLUCOSAMINE AND ANTIOXIDANT ACTIVITIES OF ITS MRPs (MAILLARD REACTION PRODUCTS) |
|
TANG Jie, LIU Bi-Qian, ZHOU Xiang-Chi, ZHUANG Yi, LIN Xiao-Zhang
|
|
Key Laboratory of Applied Marine Biotechnology of Ministry of Education, School of Marine Sciences, Ningbo University
|
| Abstract: |
| For the first time preparation of the MRPs which is base on single material glucosamine originated from shrimp crab chitosan. The result suggested that MRPs’ ability to scavenge the DPPH· free radicals increased as the reactant concentration, reaction temperature and reaction time did. Its reducing power and ability to scavenge the ·OH free radicals as the reactant concentration increased. Meanwhile, the reducing power of MRPs first increased and then decreased as the increase of the reaction temperature and reaction time. Its abilityof scavenging the ·OH free radicals first increased then decreased with the increase of the reaction temperature and decreased with the increase of reaction time. The results of the orthogonal experiments indicated that the highest ability of MRPs, which was prepared with the concentration of 0.5mg/ml for 90min at 115℃, scavenging DPPH· free radicals was 88.73%, its highest reducing power prepared with the concentration of 0.6mg/ml for 40min at 65℃was A700nm = 1.684, and its highest ability to scavenge ·OH free radicals with the con-centration of 0.6mg/ml for 10min at 65℃was 98.72%. These results presented that there was always a high antioxidant activity of MRPs in spite of different reaction conditions. With the same concentration, MRPs had got better antioxidant effect than that of Vc and TBHQ. Nevertheless, the antioxidant capacity of MRPs did not entirely depend on the browning degree of the products. The MRPs of glucosamine isan excellent substances for antistaling agent. |
| Key words: Shrimp crab glucosamine, Maillard reaction, MRPs, Oxidative stability, Radical scavenging |
