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摘要：美拉德反应是食品色泽，香气的主要来源，但是部分美拉德产物如类黑色素，糖基化终产物等对人体有损害作用。虽然目前已对美拉德反应的抑制剂进行了研究，但是就食品学的角度研究天然提取物对于人体内美拉德反应的抑制效果方面的研究还较少，因此本文拟研究部分药食两用中药提取物对人体内美拉德反应过程的影响，为深入的研究提供借鉴。
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本文主要通过三个体系：葡萄糖-牛血清白蛋白体系，葡萄糖-谷氨酸钠体系，葡萄糖-胶原蛋白体系初步模拟人体血液和眼组织，神经，皮肤组织和血管中的美拉德反应，加入6种天然提取物（人参，灵芝，蒲公英，生姜，黑芝麻，芦丁）的醇提液和水提液，考查天然产物对美拉德反应的抑制效果。35555
研究发现：天然产物对三个体系中的美拉德反应的最高抑制率分别为：在280nm处，1mL灵芝醇提液94.12%，1mL黑芝麻醇提液96.34%，5ml蒲公英醇提液98.66%和3mL人参水提液98.66%；在420nm处， 1mL芦丁醇提液96.40%，3mL黑芝麻水提液97.22%，3mL人参水提液99.60%；在荧光处，5mL芦丁醇提液96.08%，1mL人参醇提液99.68%，1mL芦丁醇提液97.62%。本文的抑制动力学结论为：蒲公英，人参天然产物的提取液对类黑色素物质有抑制作用，此作用出现在反应后期；而芦丁、蒲公英、生姜、黑芝麻天然产物的提取液对AGEs有抑制作用，且此作用一般从反应初期开始并保持至反应结束，其中以芦丁的醇提取液抑制效果最好。本论文结论可为体内和体外美拉德反应的调节和控制方法提供技术上的参考。
毕业论文关键词：美拉德反应；天然产物；抑制作用
The effects of several natural products of Maillard reaction
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.