CAJ | 학술논문

目的：：优选出缬氨酸与葡萄糖/果糖美拉德反应的最佳影响因素。方法：采用L9(34)正交设计试验,以反应时间、反应温度、反应初始pH、氨基与羰基摩尔比为考察因素,黄精炮制中MRPs对DPPH·的清除率为考察指标,确定美拉德反应的最佳影响因素。结果：缬氨酸与葡萄糖的最佳影响因素为加热时间为24 h,加热温度110℃,pH为7,氨基与羰基摩尔比为1∶3；缬氨酸与果糖的最佳影响因素为加热时间为8 h,加热温度120℃,pH为9,氨基与羰基摩尔比为1∶2。结论：该试验为黄精炮制的进一步研究提供了理论依据。
목적：：우선출힐안산여포도당/과당미랍덕반응적최가영향인소。방법：채용L9(34)정교설계시험,이반응시간、반응온도、반응초시pH、안기여탄기마이비위고찰인소,황정포제중MRPs대DPPH·적청제솔위고찰지표,학정미랍덕반응적최가영향인소。결과：힐안산여포도당적최가영향인소위가열시간위24 h,가열온도110℃,pH위7,안기여탄기마이비위1∶3；힐안산여과당적최가영향인소위가열시간위8 h,가열온도120℃,pH위9,안기여탄기마이비위1∶2。결론：해시험위황정포제적진일보연구제공료이론의거。
Objective:To optimize the influencing factors in Maillard reaction products ( MRPs) between valine and glucose/fruc-tose. Methods:The heating time, heating temperature, initial pH value and the molar ratio of amino to carbonyl as the evaluation fac-tors,and the activity of MRPs during the processing of Polygonati Rhizoma on DPPH radical scavenging as the evaluation index,the in-fluencing factors were optimized by L9 (34 ) orthogonal design. Results:The optimal reaction conditions for valine and glucose were as follows:the heating time was 24 h, the heating temperature was 110℃, the initial pH value was 7 and the molar ratio was 1∶3. The optimal reaction conditions for valine and fructose were as follows:the heating time was 8 h, the heating temperature was 120℃, the initial pH value was 9 and the molar ratio was 1∶2. Conclusion:The study provides theoretical basis for the further study on the pro-cessing of Polygonati Rhizoma.