Effect of alcohol solvents on color formation and antioxidant activity of Xyl-Glycine Maillard reaction system

Characteristic absorbance, color, UV- Vis spectrum and free radical scavenging activity in Xyl- Gly Maillard reaction system were investigated in the presence of methanol, ethanol, or propanol.The results showed that absorbance and Lab color values of the system was increased and L, a, b, were decreased with increasing reaction time at 4℃ for up to 15 day, along with characteristic peaks at 580nm and 630nm on UV-Vis spectra.ABTS and DPPH radical scavenging rates were increased with increasing reaction time.The pattern of changes of the Xyl-Gly Maillard reaction were consistent in dH 2 O, 20% methanol, 20% ethanol, and 20% propanol, the changes in the methanol and ethanol solvent systems were greater than that of the propanol.The changes in the three alcohol solvent systems were greater than that of the dH 2 O.In conclusion, alcohol solvents promoted the reaction process.