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摘要：本课题以葡萄糖和8种水溶性氨基酸为材料，研究芦丁对美拉德体系产物抗氧化性的影响。结果表明：美拉德体系于紫外420nm处的吸光值在加入芦丁后吸光值都增大，黄酮类物质对大多数氨基酸美拉德反应在不同温度下大多有促进作用，420nm时对L-精氨酸尤为明显,30℃时由原先0.1014升高到了1.3120，且随温度升高吸光值也增大，在90℃时最高可达2.8077。在激发波长为347nm、发射波长为415nm的荧光强度下测得，芦丁使所有美拉德反应体系荧光强度降低3-10倍不等，且普遍随温度升高荧光强度下降，随时间变化不明显。其中L-半胱氨酸和L-脯氨酸变化最明显，且随温度升高荧光强度降低。使用DPPH计算自由基清除率测其抗氧化性得，加入芦丁使美拉德体系产物抗氧化性提高明显，且随温度升高抗氧化性增强。其中对甘氨酸最为明显，清除率由原先15.76%升至86.13%，且随时间增加抗氧化性增强。但芦丁使L-赖氨酸产物抗氧化性降低，对L-半胱氨酸基本无影响。以上研究可为食品领域美拉德反应的调控提供参考数据。21050
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毕业论文关键词：美拉德反应；抗氧化性；黄酮类物质
Effects of flavonoids on antioxidative activity of Maillard reaction system model
Abstract：This topic intend to research the impact of rutin on Maillard products Antioxidant System which use 8 kinds of water-soluble glucose and amino acids as material. The research indicates that the absorbance of Maillard system will increase when added rutin and 420nm out of UV.Flavonoids can promote most of amino acids Maillard reaction at dfferent temperatures most of the time particularly towards L-arginine when at 420nm. It can also increase from 0.1014 to 1.3120 when at 30 degree. With the increase of temperature, the absorbance of it can also increase and can up to 2.8077 when at 90 degree.Which is also measured is that Rutin can decreases the fluorescence intensity of all the Maillard reaction system and gradually decrease with the increasing temperature but not change significantly with the time when the excitation wavelength is 347nm and emission wavelength is 415nm. Among them the L-cysteine and L-proline change most significantly and the fluorescence intensity decreases with increasing temperature. When used DPPH to calculate radical scavenging rate to test the anti-oxidation, the result has showed that the anti-oxidation of the product of Maillard system has significantly improved when added rutin and the anti-oxidation enhances with the increase of temperature. Among them the anti-oxidation towards glycine is most significant and the clearance rate rose to 86.13% from the original 15.76%. The anti-oxidation enhance with the passing time. However, the add of rutin can decrease the anti-oxidation of L-Lysine product but has no impact on L-cysteine. The above research can provide reference data for the Maillard reaction in the field of food regulation Maillard reaction.
Keywords：Maillard reaction；Antioxidant activity；Flavonoids
目录
1 简介 1
1.1 黄酮类物质 1
1.1.1 黄酮类物质概况 1
1.1.2 黄酮类物质的抗氧化及抗自由基作用 1
1.1.3黄酮类物质研究概况 2
1.2 美拉德反应 2
1.2.1 美拉德反应概况 2
1.2.2 美拉德反应研究发展概况 3
1.3 美拉德反应产物的毒理学活性 4
1.3.1 美拉德反应产物概述 4
1.3.2 美拉德反应产物的抗氧化性质 5
1.3.3 抗氧化性分析方法 5
1.3.4 美拉德反应体系的光谱特性 5