摘要
Maillard反应产物由于其天然性和独特的香味,使其在食品和烟草领域的应用倍受关注。目前,对Maillard反应产物中的小分子化合物的研究已经比较透彻,但是高分子产物的结构及形成机理尚不清楚。虽然Maillard高分子产物及其复杂,但人们通过膜透析、凝胶柱层析等分离方法,对其提纯分级后,再运用凝胶渗透色谱、元素分析、放射性同位素标记、紫外-可见光谱、红外光谱、核磁共振(NMR)、热裂解等分析手段对其进行表征,对Maillard高分子产物的结构和形成机理有了一定的了解。本文对Maillard反应的高分子产物的分离提纯方法、分析表征方法和分子结构的假设模型三方面的研究进展进行了综述。
Maillard reaction products has been extensively attentioned in food and tobacco industry, because of their natural property and unique flavor. Small molecular compounds produced in Maillard reaction have been generally clarified so far, while polymeric products have not been well understood due to complexity of the system. However, through characterized by GPC, microanalysis, radiochemical investigation, UV-vis, IR, NMR and pyrolysis after purified by dialysis and colomn chromatography, some information related to molecular structure and formation mechanism of Maillard polymeric product was derived. In this paper, separation, characterization and hypothesises of molecular structure of polymeric products formed in Maillard reaction were summarized .
出处
《高分子通报》
CAS
CSCD
2007年第11期30-40,共11页
Polymer Bulletin
基金
国家科技部科研院所技术开发研究专项资金项目(No.032005A070)
关键词
MAILLARD反应
高分子产物
分离
表征
香料
Maillard reaction
Polymeric products
Separation
Characterization
Flavouring
