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92 KKU Science Journal Volume 39 Number 1 Research (a) (b) Absorbance (700 nm) 1.60 1.40 1.20 1.00 0.80 0.60 0.40 0.20 Lac Chi Chi+Lac Absorbance (700 nm) 0.90 0.80 0.70 0.60 0.50 0.40 0.30 0.20 0.10 Mal Chi Chi+Mal 0.00 20 40 60 80 100 Concentration (%) 0.00 20 40 60 80 100 Concentration (%) (c) (d) Absorbance (700 nm) 0.40 0.35 0.30 0.25 0.20 0.15 0.10 0.05 0.00 Fru Chi Chi+Fru 20 40 60 80 100 Concentration (%) Absorbance (700 nm) 2.40 2.20 2.00 1.80 1.60 1.40 1.20 1.00 0.80 0.60 0.40 0.20 0.00 Ara Chi Chi+Ara 20 40 60 80 100 Concentration (%) (e) (f) Absorbance (700 nm) 2.40 2.20 2.00 1.80 1.60 1.40 1.20 1.00 0.80 0.60 0.40 0.20 0.00 Gal Chi Chi+Gal 20 40 60 80 100 Concentration (%) Absorbance (700 nm) 2.20 2.00 1.80 1.60 1.40 1.20 1.00 0.80 0.60 0.40 0.20 0.00 Glu Chi Chi+Glu 20 40 60 80 100 Concentration (% ) √Ÿª∑’Ë 5 Reducing power ¢Õß “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈π‘¥µà“ßÊ (a : lactose, b: maltose, c: fructose, d: arabinose, e: galactose and f: glucose) ‡ª√’¬∫‡∑’¬∫°—∫‰§‚µ·´π·≈– πÈ”µ“≈‡¥’Ë¬«Ê
ß“π«‘®—¬ «“√ “√«‘∑¬“»“ µ√å ¡¢. ªï∑’Ë 39 ©∫—∫∑’Ë 1 93 Absorbance (700 nm) 2.50 2.00 1.50 1.00 0.50 0.00 Chi+Fru Chi+Mal Chi+Lac Chi+Glu Chi+Ara Chi+Gal BHA d ee e c b a b a de ee c a b ee e d c a b c d d d d 20 40 60 80 100 Concentration (%) a b c e ef f d √Ÿª∑’Ë 6 Reducing power ¢Õß “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈π‘¥µà“ßÊ ‡ª√’¬∫‡∑’¬∫°—∫ BHA (100% “√ª√–°Õ∫‡‘ß´âÕπ: ‡°‘¥®“°ªØ‘°‘√‘¬“¢Õß°“√≈–≈“¬πÈ”µ“≈ 1 °√—¡ „π “√≈–≈“¬ 1% ¢Õß ‰§‚µ·´π„π°√¥Õ–´‘µ‘¥ 1% ª√‘¡“µ√ 100 ¡‘≈≈‘≈‘µ√·≈â«„Àâ§«“¡√âÕπ, 100% BHA : ≈–≈“¬ BHA 1 °√—¡„π πÈ”°≈—Ëπ 100 ¡‘≈≈‘≈‘µ√) Õ—°…√ a, b, c, d ·≈– e · ¥ß§«“¡·µ°µà“ßÕ¬à“ß¡’π—¬ ”§—≠∑“ß ∂‘µ‘ (p < 0.05) √ÿª °“√»÷°…“§ÿ≥ ¡∫—µ‘„π°“√µâ“πÕπÿ¡Ÿ≈Õ‘ √– ¢Õßº≈º≈‘µ®“°ªØ‘°‘√‘¬“‡¡≈≈“√å¥¢Õß‰§‚µ·´π·≈– πÈ”µ“≈ 6 π‘¥ æ∫«à“ “√ª√–°Õ∫‡‘ß´âÕπ¢Õß ‰§‚µ·´π·≈–πÈ”µ“≈∑ÿ°π‘¥¡’§ÿ≥ ¡∫—µ‘„π°“√ µâ“πÕπÿ¡Ÿ≈Õ‘ √–∑’Ë¥’°«à“‰§‚µ·´π‡¥’Ë¬«Ê ‚¥¬ “√ ª√–°Õ∫ ‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈Õ–√“∫‘‚π ¡’§ÿ≥ ¡∫—µ‘„π°“√µâ“πÕπÿ¡Ÿ≈Õ‘ √–¥’∑’Ë ÿ¥ §ÿ≥ ¡∫—µ‘ „π°“√µâ“πÕπÿ¡Ÿ≈Õ‘ √–¢Õß “√ª√–°Õ∫‡‘ß´âÕπ ∑’Ë‡æ‘Ë¡¢÷Èπ¡“°°«à“‰§‚µ·´πÀ√◊ÕπÈ”µ“≈‡¥’Ë¬«Ê ¡’ §«“¡‡°’Ë¬«¢âÕß°—∫ªØ‘°‘√‘¬“‡¡≈≈“√å¥·≈–°“√‡°‘¥ polymerization ´÷Ëß°≈‰°°“√‡æ‘Ë¡¢÷Èπ¢Õß§ÿ≥ ¡∫—µ‘„π °“√µâ“πÕπÿ¡Ÿ≈Õ‘ √–Õ“®‡°‘¥®“°°“√®—¥‡√’¬ßµ—«„À¡à ¢Õß‚¡‡≈°ÿ≈ °“√»÷°…“§√—Èßπ’È· ¥ß∂÷ß»—°¬¿“æ¢Õß “√ª√–°Õ∫‡‘ß´âÕπ¢Õß‰§‚µ·´π·≈–πÈ”µ“≈„π °“√π”‰ª„â‡ªìπ “√°—πÀ◊π„πÕÿµ “À°√√¡Õ“À“√ ‡æ◊ËÕ≈¥°“√„â “√‡µ‘¡·µàß„πÕ“À“√∑’Ë‰¥â®“°°“√ —ß‡§√“–Àå ‡Õ° “√Õâ“ßÕ‘ß Ajandouz, E. H., Tchiakpe, L. S., Ore, F. D., Benajiba, A. and Puigserver, A. (2001). Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems. Journal of Food Science. 66(7): 926-931. Baxter, J. H. (1995). Free amino acid stability in reducing sugar systems. Journal of Food Science. 60(2): 405-408. BeMiller, J. N. and Whistler, R. L. (1996). Carbohydrates. In Fennema, O. R. (ed). Food Chemistry third edition. New York: Marcel Dekker, Inc. pp. 157-223.
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