中文摘要：

为提高灰树花多肽的抗氧化活性,通过单因素试验和正交试验优化灰树花抗氧化肽的美拉德反应修饰工艺。结果表明：灰树花抗氧化肽的最佳美拉德反应修饰工艺为,以果糖作为修饰反应物,抗氧化肽与果糖的质量比2：1、反应初始pH12.0、反应时间100min,该条件下制备的美拉德反应产物的还原力大约是修饰前的7倍,对DPPH自由基的清除率比修饰前增加了20.9%,其还原力和DPPH自由基清除能力与等质量浓度的抗坏血酸相当,提示美拉德反应是提高灰树花多肽抗氧化活性的有效方法。

英文摘要：

The antioxidant activity of Grifola frondosa peptides was improved by Maillard reaction in this study.Onefactor-at-a-time and orthogonal array designs were employed to optimize the reaction conditions.The reducing power of Grifola frondosa peptides was increased approximately 7 times by 100 min Maillard reaction with fructose at a peptide/ fructose ratio of 2：1（m/m） and an initial pH of 12.0.In addition,the DPPH radical scavenging activity was elevated by 20.9% and the modified antioxidant peptides had similar reducing power and DPPH radical scavenging activity to the same concentration of ascorbic acid suggesting Maillard reaction to be effective in improving antioxidant activity of antioxidant peptides.