CAJ | 학술논문

　　以脯氨酸与葡萄糖的Maillard反应为模型，研究了两种加热方式下，三种配比反应混合物在两种pH环境下，反应温度和时间对反应产物的抗氧化性影响。实验通过比色法来检测Maillard反应产物对DPPH自由基的清除率，用以表征其抗氧化性。结果显示：pH=5和7时，反应产物中都有抗氧化物质形成，较高的pH和葡萄糖配比更有利于反应产物中抗氧化物质的形成；微波加热时间对抗氧化物质形成影响不大，而常规油浴加热时间越长抗氧化物质形成越多；微波加热比常规油浴加热更能促进反应产物中抗氧化物质的快速形成。
　　이포안산여포도당적Maillard반응위모형，연구료량충가열방식하，삼충배비반응혼합물재량충pH배경하，반응온도화시간대반응산물적항양화성영향。실험통과비색법래검측Maillard반응산물대DPPH자유기적청제솔，용이표정기항양화성。결과현시：pH=5화7시，반응산물중도유항양화물질형성，교고적pH화포도당배비경유리우반응산물중항양화물질적형성；미파가열시간대항양화물질형성영향불대，이상규유욕가열시간월장항양화물질형성월다；미파가열비상규유욕가열경능촉진반응산물중항양화물질적쾌속형성。
The antioxidant activities of the Maillard reaction products (MRPs) from a model reaction between proline and glucose under three ratios, two pH of 5 and 7, heated with oil bath or microwave, were reported in this paper. The antioxidation of the MRPs was character with the clearance rate of DPPH determinate by a UV-visible spectrophotometer. The results showed that the antioxidants were formed during the reaction under pH of 5 and 7. The higher pH and content of glucose would be preferable for the formation of antioxidants when heated with microwave or oil bath. The heat time has little effect on the antioxidation of MRPs when heated by microwave while longer heat time would be preferable for that heated by oil bath. Compared to oil bath , the microwave would short the time of antioxidants formation significantly.