葡萄糖-牡蛎酶解液美拉德反应体系的抗氧化活性

以牡蛎酶解液与葡萄糖建立美拉德反应体系，以1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl， DPPH）自由基清除率、金属离子螯合能力和还原能力为指标，通过葡萄糖质量分数、反应温度、pH值以及反应时 间4 个因素的单因素试验和正交试验优化得到具有强抗氧化活性的美拉德反应产物适宜反应条件。结果表明，葡萄 糖-牡蛎酶解液美拉德反应产物具有较强抗氧化活性的反应条件为葡萄糖质量分数4%、反应温度120 ℃、pH 7.0、 反应时间120 min。在此组合条件下，牡蛎酶解液美拉德反应得到的反应液的DPPH自由基清除率为93.2%，金属离 子螯合能力为22.5%，还原能力为1.436。

Antioxidant Activity of Maillard Reaction Products from Glucose and Oyster Enzymatic Hydrolysate

Maillard reaction products (MRPs) were prepared from oyster enzymatic hydrolysate and glucose. To optimize reaction conditions for the production of MRPs with strong antioxidant activity, the effects of glucose addition, temperature, pH and reaction time on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, metal chelating ability and reducing power of MRPs were studied by one-factor-at-a-time and orthogonal array design methods. The results showed that the best reaction conditions were determined as addition of 4% glucose, reaction temperature of 120 ℃, pH 7.0, and reaction time of 120 min. The antioxidant activity of MRPs prepared under the optimized conditions was 93.2%, 22.5% and 1.436 in DPPH radical scavenging capacity, metal chelating ability and reducing power assays, respectively.