Study on Antioxidant Activity of Maillard Reaction Products during the Processing of Polygonati Rhizoma by Orthogonal Test
- VernacularTitle:正交设计研究黄精炮制中美拉德反应产物的抗氧化活性
- Author:
Liangfa WU
;
Huohua NING
;
Hongyi YUE
;
Yi WU
- Publication Type:Journal Article
- Keywords:
Orthogonal test;
Polygonati Rhizoma;
Maillard reaction products;
Antioxidant activity
- From:
China Pharmacist
2015;(6):916-918,919
- CountryChina
- Language:Chinese
-
Abstract:
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.
