建立天冬酰胺/葡萄糖模式反应体系,运用高效液相色谱法、自由基清除法等手段研究赖氨酸/葡萄糖美拉德反应产物对该模式体系中丙烯酰胺生成量及体系抗氧化性的影响。结果显示:高、低分子量的赖氨酸/葡萄糖美拉德反应产物(H-LGP和L-LGP)均能显著降低模式反应体系中的丙烯酰胺生成量,其中H-LGP和L-LGP的添加量为10 mg/mL时,对丙烯酰胺生成的抑制率最大,分别为32.0%和31.4%。H-LGP和L-LGP(均为10mg/mL)的添加还可显著提高反应体系清除自由基DPPH和ABTS的能力。结论:赖氨酸/葡萄糖美拉德反应产物(LGP)能够显著抑制天冬酰胺/葡萄糖模式反应体系中丙烯酰胺的生成,且高浓度的LGP能够显著提高反应体系的抗氧化性。

We established an asparagine /glucose( asn /glc) model reaction system and studied inhibitory effect of high and low molecular weight-lysine /glucose Maillard reaction products( H-LGP and L-LGP) on acrylamide formation and its antioxidant activity in the model reaction system. High performance liquid chromatography and radical scavenging rate method were applied. The results showed that H-LGP and L-LGP inhibited acrylamide contents effectively in the asn /glc model system at 150 ℃,with the maximum inhibition rate of 32. 0 % and 31. 4 % at 10 mg /mL,respectively. Moreover,H-LGP and L-LGP at 10 mg /mL could also increase DPPH and ABTS radical scavenging rate in asn /glc model system. In conclusion: lysine /glucose Maillard reaction products could effectively inhibit acrylamide formation and increase antioxidant activity in asn /glc model system.