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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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Full text: Available Index: WPRIM (Western Pacific) Language: Chinese Journal: China Pharmacist Year: 2015 Type: Article