中文摘要：

在pH9．7条件下应用鲢鱼肽与葡萄糖发生美拉德反应，研究了不同加热温度（60～90℃）对美拉德反应产物（MRPs）的化学特性如美拉德反应形成的中间产物、褐变和游离氨基的损失及其抗氧化活性如还原力和DPPH自由基的清除活性等的影响。结果表明，90℃条件下鲢鱼肽一葡萄糖反应产生的中间产物最多，游离氨基减少最多，褐变程度也最高，且产生的MRPs比相对低温下的MRPs具有更高的还原力和DPPH自由基清除活性。温度是影响MRPs的化学特性和抗氧化活性的重要因素。另外，中间产物与还原力和DPPH自由基清除之间显著相关，而褐变和游离氨基的损失仅与还原力之间具有显著的正相关，MRPs的DPPH自由基清除能力不完全依赖于产物的褐变程度。

英文摘要：

The Maillard reaction products （MRPs） were prepared by using silver carp （Hypophthal- michthys molitrix） peptides and glucose at pH9.7 at different temperatures （60-90℃）. Effects of temperature on the chemical characteristics and antioxidant activities of MRPs were investigated. The intermediate products （A294nm） were produced most, the free amino group loss changed greatest and the browning degree was the highest at 90℃, and antioxidant activities of MRPs in 90℃ were much higher than those in lower temperatures. The chemical characteristics and antioxidant activities of MRPs were influenced. Temperature is an important factor to influence. Besides, the intermediate products correlate well with the reducing power and DPPH scavenging properties of MRPs but browning intensity and free amino group loss are only coincidental with the reducing power. Therefore, the DPPH radical scav- enging activity of MRPs is not dependent on its browning density thoroughly.