Study on antioxidant ability of Maillard reaction products of xylose and glycine

The Maillard reaction products(MRPs)were prepared using xylose and glycine(the molar ratio of xylose to glycine was 1∶0.1,1∶0.2,1∶0.4)by Maillard reaction.The antioxidant ability of MRPs were studied by reducing ability,scavenging effect on the H2O2,hydroxyl radical,thydrogen peroxide and the nitrite.The results showed that three kinds of MRPs exhibited good antioxidant abilities.The reducing power and scavenging effect on O2-· of the three kinds of MRPs were equal.The scavenging effects on H2O2,·OH and NO2-of the molar ratio of xylose to glycine was 1∶0.2 were stronger than others.