以L-赖氨酸和D-阿拉伯糖为底物制备MRPs,以羟基自由基(·OH)、超氧阴离子自由基(O2-·)和DPPH自由基(DPPH·)清除能力为评价指标,研究反应温度、加热时间、反应初始pH值和反应底物摩尔比对3种自由基清除率的影响,并在单因素试验基础上通过均匀试验优化反应条件,在最佳工艺条件下,MRPs对·OH,O2-·和DPPH·的清除率分别为47.28％,75.16％和89.81％.因此,L-赖氨酸和D-阿拉伯糖的MRPs不仅可以用于食品着色与风味增强,而且有助于预防体内多种自由基损伤引起的疾病.%The scavenging effects of Maillard reaction products (MRPs) derived from L-lysine-D-arabinose against on hydroxyl radical (· OH),superoxide anion radical (O2-·) and DPPH radical (DPPH ·)under different reaction temperatures,reaction times,initial pH values and substrate molarratios were investigated,and the reaction conditions were optimized by uniform optinized experiment.Under the optimum conditions,the free radical scavenging rates for MRPs against · OH,O2-· and DPPH · were 47.28％,75.16％ and 89.81％,respectively.Therefore,the MRPs derived from L-lysine-D-arabinose could not only be used for food coloring and flavor enhancement,but also help to prevent the diseases eaused by various free radical damages in vivo.
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