以葡萄糖-天冬酰胺为美拉德反应(Maillard reaction,MR)模型,在亚临界水不同处理时间、温度条件下发生反应,研究产物中类黑精、丙烯酰胺的生成量和产物抗氧化活性及其相关性。结果表明:120、140℃处理时,类黑精生成量及产物抗氧化活性均随处理时间的延长而增加,180℃长时间热处理类黑精生成量及抗氧化活性均有略微降低的趋势;120℃短时间(≤40 min)热处理无丙烯酰胺生成,140、160℃处理时,丙烯酰胺的生成量随处理时间的延长而增加,然而180℃处理时,丙烯酰胺的生成量随处理时间的延长而减少。类黑精生成量同产物的抗氧化活性有很好的相关性(相关系数R2>0.94),而丙烯酰胺的生成量同类黑精生成量和产物抗氧化活性的相关性稍差。

The relationships among melanoidins,acrylamide and antioxidant activity of reaction products from glucose and asparagine under various conditions of subcritical water were investigated.A steady increase of melanoidins and antioxidant activity was observed at 120 ℃ and140 ℃,while a slight reduction was observed after heating for a long time at 180 ℃.Acrylamide was not detected at 120 ℃ for a short heating time(≤40 min).At 140 ℃ and160 ℃,the acrylamide increased with the extend of heaating time.However,at 180℃,reduction was observed with the enhancement of heating time.There was close linear correlation between melanoidins and antioxidant activity(the correlation coefficients R2> 0.94),while there was some extent correlation between acrylamide formation and melanoidins or antioxidants activity of Maillard reaction products.