Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system
文献类型： 外文期刊
作者： Zhang, Luyan 1 ; Shi, Guoqing 1 ; Zhang, Yan 3 ; Zhou, Pengfei 3 ; Zhang, Yinliang 1 ;
作者机构： 1.Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Peoples R China
2.Univ Camerino, Sch Biosci & Vet Med, Camerino, Italy
3.Aarhus Univ, Fac Tech Sci, Dept Biol & Chem Engn, Aarhus, Denmark
4.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China
5.Aarhus Univ, Dept Biol & Chem Engn, DK-8000 Aarhus, Denmark
关键词： Antioxidant activity; Maillard reaction products; xylose-lysine system; 3-hydroxy-4-methyl-2(5H)-furanone; separation and purification
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.1； 五年影响因子：2.7 ）
ISSN： 1947-6337
年卷期： 2024 年 22 卷 1 期
页码：
收录情况： SCI
摘要： Maillard reaction products (MRPs) play a crucial role in preserving food quality due to their antioxidant capacity. In this study, we isolated and characterized the antioxidant components from MRPs using a xylose-lysine system under optimal conditions. Methylene chloride and ethyl acetate were employed for sequential extractions, and the ethyl acetate phase underwent thin-layer chromatography and silica column separation. The identified compound, 3-hydroxy-4-methyl-2(5 H)-furanone (3H4MFN), was analyzed using FT-IR, GC-MS, and NMR, revealing its volatile nature with a chemical formula of C5H6O3. Further activity analysis demonstrated that 3H4MFN exhibited higher or comparable antioxidant activity to vitamin C (VC) and vitamin B6 (VB6). This newly discovered compound shows potential as a natural antioxidant in cosmetics, food, and nutraceutical applications. A novel antioxidant has been identified from MRPs.The structure was determined by NMR, FT-IR and GC-MS.The newly identified compounds showed higher antioxidant activity than Vc and VB6.
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