热处理对太子参抗氧化活性的影响
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- 英文论文题名：Increase in the antioxidant activity of radix pseudostellariae by a heat-drying process
- 论文作者：谢晓丽 ; 蔡茜茜 ; 汪少芸
- 英文论文作者：Xie Xiaoli ; Cai Xixi ; Wang Shaoyun ; College of Biological Science and Technology ; Fuzhou University
- 年：2016
- 作者机构：福州大学生物科学与工程学院;
- 论文关键词：太子参 ; 热处理 ; 美拉德反应 ; 抗氧化活性
- 英文论文关键词：radix pseudostellariae heat-drying maillard reaction antioxidant activity
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：91k
- 原文格式：O
- 会议级别：全国
摘要
热处理是最常见的食品加工方式,在改变食品理化性质的同时可对其生理功效产生影响。本研究旨在探究太子参热干燥处理前后美拉德反应程度及抗氧化活性变化。新鲜太子参在40℃、50℃和60℃条件下烘干不同时间,其水提物的褐变程度随温度升高和时间延长而提高。在不同温度下处理12h后,游离氨基酸和还原糖的含量均减少,表明在加热过程中该组分发生美拉德反应。60℃下烘干12h后,新鲜太子参中主要游离氨基酸精氨酸的含量从1.24%减少至0.24%,导致游离氨基酸总量下降。将热处理后的太子参水提物进行SDS PAGE,高碘酸-席夫染色后发现新的高分子量糖基化条带,表明加热处理使太子参中蛋白质和糖发生交联反应,即发生了美拉德反应。抗氧化试验表明,经热处理后,太子参水提物的DPPH自由基清除能力、羟基自由基清除能力和还原力均得到提高,其变化趋势与褐变程度一致,表明抗氧化活性的提高可能与美拉德产物的生成有关。
Heating is the most common process in food materials and it could impact not only on the physical properties of raw materials but also on the biological activities.The objectives of this research are to determine the browning degrees and antioxidant activities of Radix pseudostellariae(RP) induced by heat-drying.The raw materials were heat-dried at 40℃、 50℃ and60℃ for different time.Increased browning degrees of the extracts were observed temperature- and time-dependently.The contents of free amino acids and reducing sugar decreased after heat-dried for 12 h at different temperature,indicating the occurring of Maillard reaction.Arginine,the predominant free amino acids of raw RP,decreased from 1.24%to 0.24%solid content by heat-dried at 60℃ for 12 h,which contributed to the significant reduction of total free amino acids contents.The smeared bands with high molecular weight in SDS PAGE indicated the conjugation of proteins and saccharides in the Maillard reaction.Various antioxidant evaluation systems were used to evaluate the antioxidant activity of RP extracts.The DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducing power all increased with thermal treatment,which was accordance with the changes of browning degree,suggesting that Maillard reaction products are contributors to antioxidant activities enhanced by heat-drying.
Heating is the most common process in food materials and it could impact not only on the physical properties of raw materials but also on the biological activities.The objectives of this research are to determine the browning degrees and antioxidant activities of Radix pseudostellariae(RP) induced by heat-drying.The raw materials were heat-dried at 40℃、 50℃ and60℃ for different time.Increased browning degrees of the extracts were observed temperature- and time-dependently.The contents of free amino acids and reducing sugar decreased after heat-dried for 12 h at different temperature,indicating the occurring of Maillard reaction.Arginine,the predominant free amino acids of raw RP,decreased from 1.24%to 0.24%solid content by heat-dried at 60℃ for 12 h,which contributed to the significant reduction of total free amino acids contents.The smeared bands with high molecular weight in SDS PAGE indicated the conjugation of proteins and saccharides in the Maillard reaction.Various antioxidant evaluation systems were used to evaluate the antioxidant activity of RP extracts.The DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducing power all increased with thermal treatment,which was accordance with the changes of browning degree,suggesting that Maillard reaction products are contributors to antioxidant activities enhanced by heat-drying.
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