摘要
对麦麸中阿魏酸低聚糖酯组分(F3)进行结构表征及其对美拉德反应产物抑制作用研究。分别采用紫外可见光谱法、高效液相色谱法(HPLC)、气相色谱法(GC)、红外光谱法(IR)进行结构表征,结合平均相对分子质量法分析组分F3的组成;HPLC法检测组分F3对美拉德反应中间产物α-二羰基化合物的抑制作用。结构分析可知组分F3为阿魏酸通过酯键连接在阿拉伯木糖糖体上的糖酯结构;相对平均分子质量为(781.429±13.774)u,可能为阿魏酰阿拉伯糖基木三糖(FA-ara-(xly)_(3));组分F3可有效抑制美拉德反应中间产物丙酮醛(MGO)、乙二醛(GO)和2,3-丁二酮(2,3-BD)的生成,并呈浓度依赖关系。在50 mg/mL浓度时其抑制率分别为(81.46±4.69)%、(68.24±0.16)%和(54.89±2.25)%,均优于FA的抑制效果。因此,组分F3具有美拉德反应中间产物抑制作用。
The structure of the feruloylated oligosaccharides component(F3)in wheat bran and its inhibitory effect on Maillard reaction products were studied.Ultraviolet visible spectroscopy,high performance liquid chromatography(HPLC),gas chromatography(GC)and infrared spectroscopy(IR)were used for structural characterization,combined with relative average molecular weight method to analyze the composition of component F3;HPLC method detected the inhibiting effect of component F3 on the intermediate products of Maillard reaction.Structural analysis indaicted that component F3 was a sugar ester structure of ferulic acid connected to arabinose and xylose through ester bonds;the relative average molecular weight was(781.429±13.774)u,which may be the FA-ara-(xly)_(3));Component F3 can effectively inhibit the formation of Methylglyoxal(MGO),Glyoxal(GO)and 2,3-Butanedione(2,3-BD),which were the intermediate products of Maillard reaction,and indicated a concentration-dependent relationship.At a concentration of 50 mg/mL,the inhibition rates were(81.46±4.69)%,(68.24±0.16)%and(54.89±2.25)%,respectively,which were better than the inhibitory effect of FA.Therefore,component F3 has a good inhibitory effect on the intermediate products of Maillard reaction.
作者
赵文红
冯丽然
关二旗
Zhao Wenhong;Feng Liran;Guan Erqi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第7期33-39,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31701548)
小麦和玉米深加工国家工程实验室开放课题(NL2017005)。
关键词
麦麸阿魏酸糖酯
结构表征
α-二羰基化合物
feruloylated oligosaccharides(FOs)
structural characterization
α-dicarbonyl compounds
