Antioxidant activities of Maillard reaction products in savory flavors

Three Maillard reaction products(MRPs) with different molecular weights were prepared by membrane separation from meat flavoring.The inhibition of meat flavoring and the three MRPs with different molecular weights against oxidation of lecithin liposome system were investigated.The results indicated that meat flavoring inhibited oxidation of lecithin liposome system,and its antioxidant capacity increased with the increase of its concentration. MRPs with highest molecular weight showed the highest antioxidant capacity,then MRPs with middle molecular weight and the lowest was molecular weight.The antioxidant capacity of MRPs was dependent of its colour index.