Studies on the Optimization of Antibacterial Activity of Maillard Reaction Products Based on Uniform Experiment
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摘要: 为制备抑菌活性较高的美拉德反应产物（MRPs），采用均匀试验设计法对MRPs制备工艺进行研究。在单因素试验基础上，以抑菌圈为指标，对初始pH值、反应温度、反应时间、底物物质的量比（糖：氨基酸）4个因素，设计四因素七水平的均匀试验。结果表明，两种MRPs最佳工艺条件为：对酵母菌有最佳抑菌活性的组合是葡萄糖+精氨酸，反应条件是初始pH值为12，反应时间为210 min，反应温度为120℃、底物物质的量比为1：3；对大肠杆菌有最佳抑菌活性的组合是果糖+赖氨酸，反应条件是初始pH值为10，反应时间为90 min，反应温度为120℃、底物物质的量比为3：1。经验证，试验结果与优化的理论值相对误差较小，故采用均匀试验设计得到的最优MRPs制备条件准确可靠。Abstract: In order to prepare Maillard Reaction Products (MRPs) with high antibacterial activities, the preparation process was studied by uniform experimental design method.On the basis of single factor experiment, the uniform experiment of four factors at seven levels was designed, with the inhibition zone as the indicator, and the factors of the initial pH, reaction temperature, reaction time and substrate substance molar ratio(sugar:amino acid) of maillard reaction as four factors.The results indicated that the optimal conditions for the two kinds of MRPs were as follows:the best antibacterial combination for yeast was glucose and arginine, and the reaction conditions were:initial pH 12, reaction time 210 min, reaction temperature 120℃, the molar ratio of substance 1:3;the best antibacterial combination for Escherichia coli was fructose and lysine, the reaction conditions were as follows:the initial pH 10, reaction time 90 min, reaction temperature 120℃, the molar ratio of substance 3:1.It was verified that the relative error between the results and the optimized theoretical value was small, and the preparation conditions of the optimal MRPs obtained by uniform test design were accurate and reliable.
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