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天然產物對典型美拉德反應的影響

時間:2019-05-19 14:14來源:畢業論文
天然產物對三個體系中的美拉德反應的最高抑制率分別為:在280nm處,1mL靈芝醇提液94.12%,1mL黑芝麻醇提液96.34%,5ml蒲公英醇提液98.66%和3mL人參水提液98.66%;在420nm處

摘要:美拉德反應是食品色澤,香氣的主要來源,但是部分美拉德產物如類黑色素,糖基化終產物等對人體有損害作用。雖然目前已對美拉德反應的抑制劑進行了研究,但是就食品學的角度研究天然提取物對于人體內美拉德反應的抑制效果方面的研究還較少,因此本文擬研究部分藥食兩用中藥提取物對人體內美拉德反應過程的影響,為深入的研究提供借鑒。
本文主要通過三個體系:葡萄糖-牛血清白蛋白體系,葡萄糖-谷氨酸鈉體系,葡萄糖-膠原蛋白體系初步模擬人體血液和眼組織,神經,皮膚組織和血管中的美拉德反應,加入6種天然提取物(人參,靈芝,蒲公英,生姜,黑芝麻,蘆?。┑拇繼嵋漢退嵋?,考查天然產物對美拉德反應的抑制效果。35555
研究發現:天然產物對三個體系中的美拉德反應的最高抑制率分別為:在280nm處,1mL靈芝醇提液94.12%,1mL黑芝麻醇提液96.34%,5ml蒲公英醇提液98.66%和3mL人參水提液98.66%;在420nm處, 1mL蘆丁醇提液96.40%,3mL黑芝麻水提液97.22%,3mL人參水提液99.60%;在熒光處,5mL蘆丁醇提液96.08%,1mL人參醇提液99.68%,1mL蘆丁醇提液97.62%。本文的抑制動力學結論為:蒲公英,人參天然產物的提取液對類黑色素物質有抑制作用,此作用出現在反應后期;而蘆丁、蒲公英、生姜、黑芝麻天然產物的提取液對AGEs有抑制作用,且此作用一般從反應初期開始并保持至反應結束,其中以蘆丁的醇提取液抑制效果最好。本論文結論可為體內和體外美拉德反應的調節和控制方法提供技術上的參考。
乐彩网3d试机号分析预测關鍵詞:美拉德反應;天然產物;抑制作用
The effects of several natural products of Maillard reaction
源`自*六)維[論*文'網乐彩网3d试机号分析预测 www.tkscy.icu

Abstract:Maillard reaction is the main source of food color and aroma, but some of the Maillard reaction products such as melanin and glycosylation end products have damage effect on the human body. Although some scholars had studied on the inhibitor of Maillard reaction, the research from the perspective of natural food extracts on Maillard reactions and in vivo inhibition effect is less. Therefore this paper intends to research some of medicine and food dual purpose Chinese medicinal extract effect on human Maillard reaction process and provide reference for the further research.
In this paper, the establishment of three systems: glucose-bovine serum albumin (BSA) system, glucose-sodium glutamate system, glucose-collagen system, preliminary simulating the Maillard reaction in human blood, ocular tissues nerves, skin tissue and
blood vessels. Then adding 6 kinds of natural ethanol extracts and water extract (ginseng, Ganoderma lucidum, dandelion, ginger, black sesame, rutin) to examine the inhibitory effect of natural products of Maillard reaction.
The study found that: the highest inhibition of Maillard reaction in the three systems of the rate of natural products is: At 280 nm, 1mL Ganoderma lucidum alcohol extract 94.12%, 1mL black sesame alcohol extract 96.34%, 5ml dandelion alcohol extract 98.66% and 3mL ginseng water extract 98.66%; At 420nm, 1mL Lo butanol alcohol extract 96.40%,3mL black sesame water extract 97.22%, 3mL ginseng water extract 99.60%; At fluorescence, 5mL Lo butanol alcohol extract 96.08%, 1mL ginseng alcohol extract 99.68%, 1mL Lo butanol extract 97.62%. The inhibition kinetics of this paper is, the extract of natural products of dandelion and ginseng have inhibitory effect on the melanin substance, and this effect appears in the late reaction stage; And rutin, dandelion and ginger, black sesame natural product extract have inhibitory effect on ages and this effect appears in beginning of the initial reaction and remain to the end of reaction, which rutin alcohol extract has the best inhibitory effect. The conclusions of this paper can provide technical reference on regulating and controling methods in vivo and in vitro Maillard reaction. 天然產物對典型美拉德反應的影響://www.tkscy.icu/shiping/20190519/33562.html
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