论文部分内容阅读
目的:优选出缬氨酸与葡萄糖/果糖美拉德反应的最佳影响因素。方法:采用L9(34)正交设计试验,以反应时间、反应温度、反应初始pH、氨基与羰基摩尔比为考察因素,黄精炮制中MRPs对DPPH·的清除率为考察指标,确定美拉德反应的最佳影响因素。结果:缬氨酸与葡萄糖的最佳影响因素为加热时间为24 h,加热温度110℃,pH为7,氨基与羰基摩尔比为1∶3;缬氨酸与果糖的最佳影响因素为加热时间为8 h,加热温度120℃,pH为9,氨基与羰基摩尔比为1∶2。结论:该试验为黄精炮制的进一步研究提供了理论依据。
Objective: To optimize the effect of valine on the Maillard reaction between glucose and fructose. Methods: L9 (34) orthogonal design was used to investigate the effect of MRP on the clearance rate of DPPH · in MRPs of Polygonatum rhamnoides L., taking reaction time, reaction temperature, reaction initial pH and molar ratio of amino to carbonyl as the investigation factors. The best response to the factors. Results: The best influencing factors of valine and glucose were heating time 24 h, heating temperature 110 ℃, pH 7, molar ratio of amino group to carbonyl group 1: 3, and the best influencing factors of valine and fructose were heating Time 8 h, heating temperature 120 ℃, pH 9, molar ratio of amino to carbonyl 1: 2. Conclusion: This experiment provides a theoretical basis for the further study of Polygonatum.