| 胡卫庆，姚凌，徐宇，黄健花.紫苏籽红外预处理过程美拉德反应底物变化
及其模拟体系产物的抗氧化活性[J].中国油脂,2026,51(4):.[HU Weiqing, YAO Ling, XU Yu, HUANG Jianhua.Changes in substrates of Maillard reaction during infrared pretreatment of perilla seeds and antioxidant activity of the simulated products[J].China Oils and Fats,2026,51(4):.] |
| 紫苏籽红外预处理过程美拉德反应底物变化
及其模拟体系产物的抗氧化活性 |
| Changes in substrates of Maillard reaction during infrared pretreatment of perilla seeds and antioxidant activity of the simulated products |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240667 |
| 中文关键词: 紫苏籽油 红外预处理 美拉德反应 模拟体系 氧化稳定性 |
| 英文关键词:perilla seed oil infrared pretreatment Maillard reaction simulation system oxidative stability |
| 基金项目:2021年江苏省高等教育教改研究立项项目——“三全育人”培养食品一流本科人才的探索与实践（2021JSJG058） |
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| 中文摘要: |
| 旨在为紫苏籽加工条件优化提供相关数据支持，以紫苏籽为原料，在140 ℃下分别红外预处理10、15、20 min后，压榨、脱脂后得到紫苏籽粕。根据不同红外预处理条件下紫苏籽粕中游离氨基酸和还原糖含量的变化，推断出紫苏籽红外预处理过程中发生美拉德反应的主要前体物质，然后构建不同的氨基酸-还原糖反应体系，模拟紫苏籽的美拉德反应，测定模拟反应过程中底物、中间产物和终产物含量的变化，并评估所生成的美拉德反应产物（MRPs）的抗氧化活性。结果表明：紫苏籽红外预处理过程中发生美拉德反应的主要前体物质为精氨酸、赖氨酸、丙氨酸和木糖、葡萄糖，以此为底物两两组合构成6个不同的氨基酸-还原糖反应体系；随着反应的进行，6个模拟反应体系中氨基酸含量先显著下降后趋于稳定，除丙氨酸-还原糖反应体系中还原糖含量总体上变化不大外，其他反应体系中还原糖含量亦是先下降后趋于稳定；丙氨酸几乎未发生美拉德反应，而精氨酸、赖氨酸与还原糖体系中美拉德中间产物和终产物的生成量较多；MRPs的生成量和DPPH自由基清除能力呈正相关，且精氨酸-木糖和赖氨酸-木糖反应体系的MRPs DPPH自由基清除能力较强，DDPH自由基清除率分别达到了65.16%和76.94%。综上，推测红外预处理过程中精氨酸、赖氨酸与木糖的美拉德反应有利于提高热榨紫苏籽油的氧化稳定性。 |
| 英文摘要: |
| In order to provide relevant data support for optimizing the processing conditions of perilla seeds, the seeds were subjected to infrared pretreatment at 140 ℃ for 10, 15,20 min respectively, followed by oil pressing and defatting to obtain perilla meal. Based on changes in free amino acids and reducing sugar contents in perilla meal under different infrared pretreatment conditions, the main precursors of the Maillard reaction during the infrared pretreatment of perilla seeds were inferred. Then, different amino acid-reducing sugar reaction systems were constructed to simulate the Maillard reaction of perilla seeds, and the changes in the contents of substrates, intermediate products, and end products during the reaction were determined. The antioxidant activity of the generated Maillard reaction products (MRPs) was also evaluated. The results showed that the main precursors of the Maillard reaction during the infrared pretreatment of perilla seeds were arginine, lysine, alanine, and xylose, glucose, which were combined in pairs to form six different amino acid-reducing sugar reaction systems. As the reaction proceeded, the amino acid content in the six simulated reaction systems decreased significantly at first and then tended to stabilize. Except for the alanine-reducing sugar reaction system, in which the reducing sugar content changed little overall, the reducing sugar content in the other reaction systems also decreased initially and then tended to stabilize. Alanine hardly underwent the Maillard reaction, while the arginine-reducing sugar and lysine-reducing sugar systems produced more Maillard reaction intermediate products and end products. The generation amount of MRPs was directly proportional to the DPPH radical scavenging capacity, and the MRPs from the arginine-xylose and lysine-xylose reaction systems had stronger DPPH radical scavenging capacity, reaching 65.16% and 76.94%, respectively. In conclusion, it is speculated that the Maillard reaction between arginine/lysine and xylose during infrared pretreatment is beneficial for improving the oxidative stability of hot-pressed perilla seed oil. |
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