Zhongguo youzhi (Apr 2024)

磷脂酰乙醇胺-还原糖美拉德产物的制备 及抗氧化活性研究Preparation and antioxidant activity of Maillard reaction products derived from reducing sugar-phosphatidylethanolamine

  • 李可瑶1,2，杜玥1,2，熊倩1,2，张宁1,2，蔡子哲1,2，汪勇1,2LI Keyao1,2, DU Yue1,2, XIONG Qian1,2, ZHANG Ning1,2, CAI Zizhe1,2, WANG Yong1,2

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220838
Journal volume & issue
Vol. 49, no. 4
pp. 65 – 71，76

Abstract

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为研究亚麻籽炒籽过程中形成的美拉德产物（MRPs）以及提高低温压榨亚麻籽油的氧化稳定性，将3种还原糖（葡萄糖、果糖和木糖）与磷脂酰乙醇胺（PE）进行模拟反应，探究反应温度、反应时间和底物物质的量比对MRPs抗氧化活性的影响，利用质谱分析MRPs的主要成分，并考察MRPs对低温压榨亚麻籽油氧化稳定性和醛类化合物形成的影响。结果表明：PE-木糖体系的MRPs具有最高的体外抗氧化能力，其最适反应条件为PE与木糖物质的量比1∶ 1、反应温度160 ℃、反应时间60 min，在该条件下MRPs （2 mg/mL）DPPH自由基清除率达79.57%，铁离子还原抗氧化能力（FRAP）为43.65 μmol/g，铁离子螯合能力为13.34%；通过质谱分析发现由一分子木糖和一分子PE反应形成的PE-吡咯-2-甲醛为MRPs中的主要成分；在190 ℃加速氧化实验中，PE-木糖体系的MRPs对低温压榨亚麻籽油过氧化值和p-茴香胺值的增长表现出与TBHQ相似的抑制作用，同时核磁共振氢谱分析结果表明MRPs可以减缓单烯醛和二烯醛的生成。综上，MRPs可以有效提高油脂的氧化稳定性。In order to study the formation of Maillard reaction products（MRPs） during flaxseed frying and improve the oxidative stability of cold-pressed flaxseed oil, three reducing sugars (glucose, fructose and xylose) were simulated to react with phosphatidylethanolamine (PE), and the effects of reaction temperature, reaction time and molar ratio of substrate on the antioxidant activity of MRPs were investigated. The main components of the MRPs were analyzed by mass spectrometry, and the effects of the MRPs on the oxidative stability and formation of aldehydes of cold-pressed flaxseed oil were investigated.The results showed that the MRPs of PE-xylose system had the highest in vitro antioxidant capacity, and its optimal reaction conditions were molar ratio of xylose to PE 1∶ 1, reaction temperature 160 ℃, and reaction time 60 min. The DPPH radical scavenging rate of the MRPs (2 mg/mL) prepared under the optimal conditions reached 79.57%, the ferric reducing antioxidant capacity (FRAP) was 43.65 μmol/g, and the chelating capacity of iron ions was13.34%; the PE-pyrrole-2-carbaldehyde formed by the reaction of one molecule of xylose and one molecule of PE was found to be the main component in the MRPs by mass spectrometry analysis. In the accelerated oxidation experiment at 190 ℃, the MRPs of PE-xylose system showed similar inhibitory effects to TBHQ on the increase of peroxide value and p-anisidine value of cold-pressed flaxseed oil, while the 1H nuclear magnetic resonance results showed that the MRPs could slow down the generation of monoolefin and dienal. In conclusion, MRPs can effectively improve the oxidative stability of oil.

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