The Maillard reaction of inulin with arginine and the antioxidant activity of inulin derivatives
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摘要: 菊糖与精氨酸（菊糖与精氨酸的羰氨比为1∶5）在100℃的条件下发生美拉德反应,制备反应10、40和70 h的美拉德反应产物,分别标记为IR10、IR40以及IR70,考察其美拉德反应过程中的进程指标（p H、紫外-可见吸光光度值、荧光值）并对产物进行红外表征,然后对其抗氧化能力进行测定。结果表明:随着反应的进行,反应体系的p H呈现下降的趋势;紫外-可见光谱在296 nm处的吸收峰随着反应时间的增加而增强;在323 nm的激发波长和408 nm的发射波长下的荧光值随着反应时间的增加而增强;各衍生物均保留有菊糖本身的特征吸收峰;衍生物对DPPH、O2·-的清除能力以及还原能力均低于茶多酚对照组,但较之于菊糖（对DPPH清除能力以及还原能力几乎为0）均有提高,且抗氧化性能随着反应时间的增加而增强。Abstract: The Maillard reaction was occurred by heating inulin and arginine(the ratio of amine group in inulin and carbonyl group in arginine was 1∶5) at 100 ℃. The products of 10,40 and 70 h were prepared and named IR10,IR40 and IR70,respectively. p H,UV-vis absorbance and fluorescence were determined during Maillard reaction and the derivatives were characterized by FTIR. Their antioxidant activities were evaluated. The results revealed that the p H of the reaction system decreased during Maillard reaction. The UV-vis absorbance at 296 nm increased during the reaction. With 323 nm excited wavelength and 408 nm emission wavelength,the fluorescence intensity increased with the increase of reaction time. Infrared spectrum analysis showed that the Maillard derivatives retained the characteristic absorption peaks of inulin. Three kinds of inulin derivatives had weaker antioxidant activity compared with tea polyphenol,but it was stronger than inulin(its abilities to scavenge DPPH and reducing capacity were almost zero) and the antioxidant activity increased with the increase of reaction time.
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Keywords:
- inulin /
- process indicators /
- Maillard reaction /
- antioxidant activity
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