猪骨蛋白酶解液美拉德反应产物的抗氧化活性研究

以猪骨蛋白酶解液和葡萄糖（或木糖）为原料，100 ℃水浴加热120 min以制备美拉德反应产物，采用超滤分离产物获得不同分子量范围（<1、1～5、5～10、>10 ku）的组分，研究各分离组分的体外抗氧化活性。结果表明，不同组分均具有一定的抗氧化活性，其中分子量>10 ku的组分具有较高的DPPH自由基清除能力、还原能力以及Fe2+螯合活性，表明高分子量美拉德反应产物的抗氧化能力更强。葡萄糖、木糖组产物的自由基清除能力、还原能力以及Fe2+螯合活性差异均不显著（P＞005），说明还原糖结构对该研究制备的美拉德反应产物的抗氧化活性未产生明显影响。

Study on antioxidative activity of Maillard reaction products derived from porcine bone protein hydrolysates

Maillard reaction products （MRPs） were prepared by the reaction of porcine bone protein hydrolysates （PBPH） and glucose or xylose. MRPs were isolated to fractions with different molecular weights （＜1， 1-5， 5-10，>10 ku） by ultrafiltration. The antioxidative activity of the fractions was determined in vitro， respectively. The results showed that all fractions exhibited antioxidative activity， especially the fractions （MW>10 ku） had the highest DPPH radical scavenging ability， reducing power and Fe2+ chelating activity. It revealed that antioxidative activity of MRPs with high molecular weight were more efficient. The differences of radical scavenging ability， reducing power and Fe2+ chelating activity between MRPs derived from glucose and xylose were not significant （P＞005）， indicating that sugar structure showed no effect on antioxidative activity of MRPs prepared in this study.