Review

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¢Õ߉§‚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«„À⧫“¡√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‘ √–
¢Õߺ≈º≈‘µ®“°ªØ‘°‘√‘¬“‡¡≈≈“√奢Õ߉§‚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‡¥’ˬ«Ê ‚¥¬ “√
ª√–°Õ∫ ‡‘ß´âÕπ¢Õ߉§‚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
∑’ˇæ‘Ë¡¢÷Èπ¡“°°«à“‰§‚µ·´πÀ√◊ÕπÈ”µ“≈‡¥’ˬ«Ê ¡’
§«“¡‡°’ˬ«¢âÕß°—∫ªØ‘°‘√‘¬“‡¡≈≈“√奷≈–°“√‡°‘¥
polymerization ´÷Ëß°≈‰°°“√‡æ‘Ë¡¢÷Èπ¢Õߧÿ≥ ¡∫—µ‘„π
°“√µâ“πÕπÿ¡Ÿ≈Õ‘ √–Õ“®‡°‘¥®“°°“√®—¥‡√’¬ßµ—«„À¡à
¢Õß‚¡‡≈°ÿ≈ °“√»÷°…“§√—Èßπ’È· ¥ß∂÷ß»—°¬¿“æ¢Õß
“√ª√–°Õ∫‡‘ß´âÕπ¢Õ߉§‚µ·´π·≈–πÈ”µ“≈„π
°“√𔉪„⇪ìπ “√°—πÀ◊π„πÕÿµ “À°√√¡Õ“À“√
‡æ◊ËÕ≈¥°“√„â “√‡µ‘¡·µàß„πÕ“À“√∑’ˉ¥â®“°°“√
—߇§√“–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.