膳食多酚对美拉德反应产物化学及生物活性的影响

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中图分类号：TS201.4 文献标识码：A DOI：10.7535/hbkd.2025yx03007

Effect of dietary polyphenols on chemical and biological activities of Maillard reaction products

YIN Ziru1，QINFangyuan²，HAN Xue²

（1.Technology Transfer Center，Hebei Universityof Science and Technology，Shijiazhuang，Hebei O5Ool8，China; Collge of Food Scienceand Biology，Hebei Universityof Science and Technology，Shijiazhuang，Hebei O5oo18，Chin

Abstract：Inorder toexplorethe interactionbetween Mailardreactionand polyphenoloxidationonbrowningandantioxidant capacityin foodsystems，basedondiferentsugar-aminoacidMailardreactionmodels，theeffectofapigenin，naringeninand quercetinonthebrowningintensity，antioxidantactivityandanti-tumorcellproliferativeactivityofMaillardreactionproducts （MRPs）were discussed. The results show that when heated at 120∘C for 60 minutes，fructose browns faster than glucose， and the MRPs inthe fructose amino acid model exhibit higher scavenging activity against DPPH and ABTS fre radicals comparedtotheglucoseaminoacid model，however，thereisnocorrelation betweentheirantioxidantactivityandbrowning intensity.Theadditionofdiferentpolyphenolshasdiferentantiproliferativeactivities，Apigeninhasthehighestanti proliferative activity ability of RKO at 62.57% ，while quercetin has the lowest anti proliferative activity evaluation ability at only 14.23% . The additionof dietary polyphenols can effctively control the Maillard reaction in the processing of heated food， which provides theretical reference for its application in food.

Keywords：food nutrition；Maillrd reaction；polyphenols；browning；antioxidant activity；anti proliferative activity

美拉德反应（Maillard reaction，MR）是指还原糖的羰基和氨基酸、多肽或蛋白质氨基之间的非酶促反应[1]，反应中会产生还原酮中间体、杂环化合物和类黑素等美拉德反应产物（Maillard reaction products，MRPs）。（剩余11924字）