Study on Antioxidant Activity of Maillard Reaction Products during the Processing of Polygonati Rhizoma by Orthogonal Test / 中国药师
China Pharmacist
;
(12): 916-918,919, 2015.
Article
in Chinese
| WPRIM
| ID: wpr-671116
ABSTRACT
Objective:
To optimize the influencing factors in Maillard reaction products ( MRPs) between valine and glucose/fruc-tose.Methods:
The heating time, heating temperature, initial pH value and the molar ratio of amino to carbonyl as the evaluation fac-tors,and the activity of MRPs during the processing of Polygonati Rhizoma on DPPH radical scavenging as the evaluation index,the in-fluencing factors were optimized by L9 (34 ) orthogonal design.Results:
The optimal reaction conditions for valine and glucose were as followsthe heating time was 24 h, the heating temperature was 110℃, the initial pH value was 7 and the molar ratio was 1∶3. The optimal reaction conditions for valine and fructose were as followsthe heating time was 8 h, the heating temperature was 120℃, the initial pH value was 9 and the molar ratio was 1∶2.Conclusion:
The study provides theoretical basis for the further study on the pro-cessing of Polygonati Rhizoma.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
China Pharmacist
Year:
2015
Type:
Article
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