蓝莓花色苷对美拉德有害产物形成的抑制作用

Inhibition of Vaccinium spp. anthocyanins on the formation of Maillard harmful products

中文关键词:  蓝莓花色苷  美拉德有害产物  抑制作用  微波加热

英文关键词:Vaccinium spp. anthocyanins  Maillard harmful products  inhibitory effect  microwave heating

中文摘要:

      目的 探究微波加热处理对美拉德有害产物积累情况的影响以及蓝莓花色苷对模拟体系中美拉德有害产物形成的抑制效果。方法 本研究通过构建牛血清蛋白-葡萄糖模拟体系, 对其进行不同时间微波加热处理, 以类黑精、晚期糖化终末产物、乙二醛、羧甲基赖氨酸、丙烯酰胺含量为指标, 探讨样液中相关美拉德有害产物与加热时间的关系以及不同浓度的蓝莓花色苷溶液对美拉德有害产物的抑制效果。结果 随着微波加热时间增加, 美拉德有害产物不断积累。在微波加热180 min的条件下, 不同浓度的蓝莓花色苷均表现出明显的抑制美拉德有害产物生成的能力, 并且0.030 mg/mL的蓝莓花色苷溶液对大部分物质抑制效果最好。结论 蓝莓花色苷在食品热加工过程中, 对美拉德有害物质生成有抑制作用, 对未来食品安全和生物健康都具有重要意义。

英文摘要:

      Objective To explore the effects of microwave heating on the accumulation of Maillard harmful products and the inhibitory effects of Vaccinium spp. anthocyanins on the formation of Maillard harmful products in the simulation system. Methods In this study, the bovine serum albumin glucose simulation system was constructed, and it was microwave heated at different times. The content of melanoid, advanced glycation end products, glyoxal, carboxymethyl lysine, and acrylamide were taken as indicators, the relationship between the relevant Maillard harmful products in the sample solution and the heating time, and the inhibitory effects of different concentrations of Vaccinium spp. anthocyanin solution on Maillard harmful products were discussed. Results The Maillard harmful products accumulated continuously with the increase of microwave heating time. Under microwave heating for 180 min, Vaccinium spp. anthocyanins inhibited significantly the formation of Maillard harmful products. The 0.030 mg/mL of Vaccinium spp. anthocyanin solution had the best inhibitory effect on most products. Conclusion Vaccinium spp. anthocyanins have inhibitory effects on the generation of Maillard harmful products in food thermal processing, which is of great significance to food safety and biological health in the future.