Glucose-ammonia(각 0.2M)와 glucose-glycine(각 0.2M) 갈색화(褐色化) 반응액(反應液)의 색깔을 측정하고, 또한 이들의 ethanol 추출물(抽出物)들이 함유된 대두유(大豆油)의 POV, TBA가(價) 및 산가(酸價)를 정기적으로 측정하여 그항산화작용(抗酸化作用)을 비교하였다. Glucose-ammonia 반응액(反應液)의 2, 5시간후의 absorbance (470 nm)는 각 1.88 및 3.42였으며, 후자(後者)의 경우 0.02와 0.07였다. 반응액(反應後) 2,15 및 40시간이 경과한 glucose-ammonia 및 glucose-glycine 반응액(反應液)에서 얻은 추출물(抽出物)들이 들은 기질(基質)$(42.3{pm}2.6^{circ}C)$의 30일간 저장후의 과산화(過酸化) 물가(物價)는 15.8, 14.2, 12.6과 17.4, 16.1, 15.8였으며 control의 경우 82.1였다. TBA가(價)및 산가(酸價)도 비슷한 추세를 보였다. Glucose-ammonia반응액(反應液)의 ethanol추출물(抽出物)의 항산화작용(抗酸化作用)은 glucose-glycine 반응액(反應液)의 경우보다 다소 컸으며, 다같이 반응초기(反應初期)에 이미 항산화물질(抗酸化物質)들이 형성(形成)된듯 했다. 한편, 전자(前者)의 경우, 형성(形成)된 갈색물질(褐色物質)들은 그항산화작용(抗酸化作用)에는 크게 기여(寄與)하지 않는듯 했다.
An attempt was made to compare the antioxidant activity of ethanol extracts of a glucose-ammonia (0.2 M+0.2 M) browning mixture with that of the corresponding glucose-glycine mixture, in soybean oil substrates, on the basis of peroxide value (POV), thiobarbituric acid value (TBA-value) and acid value (AV) development. Absorbances, at 470 nm, of the former mixture after 2 and 5 hour browning were 1.88 and 3.42 while those of the latter mixture were 0.02 and 0.07. The POVs of the supstrates containing the extracts taken after 2, 15, and 40 hrs from the former mixture were 15.8, 14.2, and 12.6 after 30 day storage at $42.3{pm}2.6^{circ}C$. Those of the latter mixture were 17.4, 16.1, and that of the control was 82.1. TBA and acid value developnent followed similar trends. These results indicated that the antioxidant activity of the extracts of the glucose-ammonia mixture was slightly stronger than that of the glucose-glycine mixture. They also suggested that effective antioxidants had already been formed in the earlier stages of the glucose-anmonia mixture, and that brown-pigments formed did not contribute significantly to the activity of the mixture.
