模式美拉德体系产物对油脂抗氧化性能的影响研究 |
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引用本文: | 陈海光,黄敏,于立梅.模式美拉德体系产物对油脂抗氧化性能的影响研究[J].安徽农业科学,2010,38(20):10898-10900. |
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作者姓名: | 陈海光 黄敏 于立梅 |
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作者单位: | 1. 仲恺农业工程学院轻工食品学院,广东广州,510225 2. 广东科贸职业学院,广东广州,510430 |
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摘 要: | 通过建立模式美拉德体系,研究不同反应条件下美拉德产物的抗氧化性差异。试验结果表明,将3%半胱氨酸,与1%葡萄糖,0.5%盐酸硫胺素分别混合于100g的甘油中,调其pH8,温度110℃,反应1.5h,制得的美拉德反应产物,以1%的浓度加入到油脂中,对油脂的抗氧化效果最佳。
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关 键 词: | 美拉德反应产物 影响 抗氧化 |
The Influence of Maillard Reaction on Oil's Antioxidative Activity |
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Institution: | CHEN Hai-guang et al(College of Light Industry and Food Science,Zhongkai University of Agricultural and Engineering,Guangzhou,Guangdong 510225) |
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Abstract: | The impacts on the antioxidative activity of the different conditions under Maillard System were researched.The results showed that the MRPs had the best antioxidative activity of reacting 1.5 h under the temperature 110 ℃,pH 8 for the mixture of 3% cysteine,1% glucose,0.5% thiamine and glycerin 100 g. |
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Keywords: | Maillard reaction products(MRPs) Influence Antioxidative activity |
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