麦麸阿魏酸低聚糖酯组分的结构表征及其对美拉德反应产物抑制作用研究

对麦麸中阿魏酸低聚糖酯组分（F3）进行结构表征及其对美拉德反应产物抑制作用研究。分别采用紫外可见光谱法、高效液相色谱法（HPLC）、气相色谱法（GC）、红外光谱法（IR）进行结构表征，结合平均相对分子质量法分析组分F3的组成；HPLC法检测组分F3对美拉德反应中间产物α-二羰基化合物的抑制作用。结构分析可知组分F3为阿魏酸通过酯键连接在阿拉伯木糖糖体上的糖酯结构；相对平均分子质量为781.429 ± 13.774 u，可能为阿魏酰阿拉伯糖基木三糖（FA-ara-(xly)3）；组分F3可有效抑制美拉德反应中间产物丙酮醛（MGO）、乙二醛（GO）和2, 3-丁二酮（2, 3-BD）的生成，并呈浓度依赖关系。在50 mg/mL浓度时其抑制率分别为（81.46 ± 4.69）%、（68.24 ± 0.16）%和（54.89 ± 2.25）%，均优于FA的抑制效果。因此，组分F3具有良好的抑制美拉德反应中间产物作用。

Structural characterization of feruloylated oligosaccharides from wheat bran and its inhibitory effects on Maillard reaction products

The structure of the feruloylated oligosaccharides component (F3) in wheat bran and its inhibitory effect on Maillard reaction products were studied. Ultraviolet visible spectroscopy, high performance liquid chromatography (HPLC), gas chromatography (GC) and infrared spectroscopy (IR) were used for structural characterization, combined with relative average molecular weight method to analyze the composition of component F3; HPLC method to detect components the inhibitory effect of F3 on the intermediate products of Maillard reaction. Structural analysis shows that component F3 is a sugar ester structure of ferulic acid connected to arabinose and xylose through ester bonds; the relative average molecular weight is 781.429 ± 13.774 u, which may be the FA-ara-(xly)3); Component F3 can effectively inhibit the formation of Methylglyoxal (MGO), Glyoxal (GO) and 2,3-Butanedione (2, 3-BD), which are the intermediate products of Maillard reaction, and shows a concentration-dependent relationship. At a concentration of 50 mg/mL, the inhibition rates were (81.46 ± 4.69) %, (68.24 ± 0.16) % and (54.89 ± 2.25) %, respectively, which were better than the inhibitory effect of FA. Therefore, component F3 has a good inhibitory effect on the intermediate products of Maillard reaction.