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投稿时间：2017-08-09
投稿时间：2017-08-09
中文摘要: 对花生粕酵解物及其美拉德反应产物的抗氧化性能进行研究，并采用气相色谱-质谱法（Gas chromatography-mass spectrometry，GC-MS）技术分析比较了花生粕酵解物及其美拉德反应产物的成分。结果表明，在试验给定的浓度范围内，随着浓度的增大，花生粕酵解物美拉德反应产物清除DPPH自由基、清除羟基自由基、清除超氧化阴离子自由基、抗脂质氧化的能力均逐渐增大，其中花生酵解物美拉德反应产物清除DPPH自由基能力最强，IC50值为1.93 mg/mL。GC-MS分析结果表明，花生粕酵解物美拉德反应产物具有抗氧化性的物质含量比花生粕酵解物高。
中文关键词: 花生粕酵解物 美拉德产物 抗氧化活性 气相色谱-质谱法（GC-MS）
Abstract:The characteristics on maillard reaction products made from fermented and peanut meal hydrolysates，including antioxidant activity，storage stability were studied.The constituents of its maillard reaction products wereevaluatedthroughGaschromatography-massspectrometry（GC-MS）.Asaresult，thecapacitiesofscavenging DPPH radicals，scavenging hydroxyl radicals，scavenging superoxide anion and anti-lipid peroxidation on its maillard reaction products were gradually increased after increasing the concentration.Especially，the scavenging ability of DPPH radical was the strongest by maillard reaction products from glycolysis of peanut，and the IC50value was 1.93 mg/mL.GC-MS analysis showed that antixidant content of maillard reaction products from peanut dregs was higher than antixidant content of glycolysis of peanut.
keywords: peanut meal hydrolysates maillard reaction products antioxidant activity gas chtomatographymass spectrometry（GC-MS）
文章编号：201804004 中图分类号： 文献标志码：
基金项目:广东省科技计划项目（2015A020209192）；国家自然科学基金（31601420）；广东省自然科学基金（2015A030310198）
| Author Name | Affiliation |
| CUI Yan-ling，ZHANG Hui-min，YUAN Yang，ZENG Qing-zhu* | Chemistry and Chemical Engineering，Guangzhou University，Guangzhou 510006，Guangdong，China |
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