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美拉德反应抑制剂的筛选及其抑制动力学研究

时间:2018-06-21 16:01来源:毕业论文
人参水提液的抑制阶段在前期,人参醇提液的抑制阶段在后期。黑芝麻水提液和醇提液,姜水提液和醇提液的抑制阶段均在美拉德反应前期。本研究结论可为食品加工、中药炮制和人体

摘要:本课题研究不同种类药食两用中药提取液对美拉德反应的抑制作用,筛选出有较好抑制作用的中药。结果表明:人参、黑芝麻、姜醇提液对美拉德反应在284nm处的抑制效果最好,抑制率分别为19.4%、40.2%、47.9%。人参、黑芝麻、姜水提液对美拉德反应在420nm处的抑制效果最好,抑制率分别为89.5%、70.7%、50.7%。对六种提取物进行抑制动力学研究表明:在420nm处,中药水提液的最佳添加量为10mL。中药醇提液的最佳添加量为20mL。且抑制效果从反应15min-30min后便表现出。阶段抑制实验发现不同中药采用不同提取方式和中药提取液的添加量,其抑制阶段略有不同。结果表明:人参水提液的抑制阶段在前期,人参醇提液的抑制阶段在后期。黑芝麻水提液和醇提液,姜水提液和醇提液的抑制阶段均在美拉德反应前期。本研究结论可为食品加工、中药炮制和人体内美拉德反应的调控技术提供参考。24522
毕业论文关键词:美拉德反应的抑制剂;动力学研究;药食两用中药的提取
Maillard reaction inhibitor screening and its inhibition kinetics study
Abstract: The inhibition of the Maillard reaction by extracts of some types of edible traditional Chinese medicine(TCM) was examined for screening the better inhibition medicine. The results show that alcohol extract of ginseng, black sesame and ginger have good inhibitory effect of Maillard reaction at 284nm, the inhibition rates were 19.4%, 40.2%, 47.9% respectively. Water extract of Ginseng, black sesame and ginger have good inhibitory effect of Maillard reaction at 420nm, the inhibition rates were 89.5%, 70.7%, 50.7% respectively.Six extracts from ginseng, black sesame and ginger were selected to study their inhibition kinetics of maillard reaction. 10mL is the best dosage of water extract and 20mL is more suitable dosage of alcohol extraction for better inhibition at 420nm, And the inhibitory effect is emerged after 15min-30min of Maillard reaction. the inhibition stage is slightly different by different extraction and dosage of traditional Chinese medicine(TCM). The results showed that: water extract of ginseng inhibited at early stage of Maillard reaction. ginseng extraction by alcohol inhibited at late stage. Black sesame and ginger extraction by both water and alcohol inhibited at early stage. The research conclusion can provide reference for food processing, Chinese herbal medicine processing and control technology of Maillard reaction in the human body.
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Key words: Maillard reaction;Inhibitor Dynamics; plant as medicine and food
目 录
1研究背景介绍    1
1.1中药在食品中的应用    1
1.2 中药的常规提取方法    3
1.2.1溶剂的选取    3
1.2.2提取方法    3
1.3 美拉德反应的研究进展    4
1.3.1美拉德反应路线    4
1.3.2美拉德反应产物的生物学作用    4
1.3.3美拉德反应体系的光谱特性    5
1.3.4 美拉德反应动力学研究    5
1.4 抑制美拉德反应的研究    6
1.4.1使用不易褐变的原料    7
1.4.2调节影响美拉德反应褐变速度的因素    7
1.4.3 使用抑制剂    7
1.5本课题的研究目的与研究内容    8
2 实验材料及方法    10
2.1 实验材料    10
2.1.1 实验材料及试剂    10
2.1.2 主要仪器和设备    10
2.2 实验方法    10
2.2.1 中药提取    10
2.2.2 美拉德抑制剂的筛选    11
2.2.3 美拉德反应抑制动力学研究    11
3 结果与讨论    13 美拉德反应抑制剂的筛选及其抑制动力学研究:http://www.lwfree.cn/shiping/20180621/18052.html
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