摘要
5-羟甲基糠醛是一种热引起的降解物,主要来源于美拉德反应和糖的受热分解,如在含糖量高的植物和食品中普遍存在,且含量较高,近年来关于5-羟甲基糠醛的讨论成为热点。本文概述了5-羟甲基糠醛的安全性、生物活性,内容涵盖了国内外学者对5-羟甲基糠醛安全评估及其生物活性特征的最新研究进展,并在前人研究的基础上对其生物活性的作用机理进行了阐述。
5-Hydroxymethylfurfural is the degradation due to heat, and produces through the Maillard reaction and decomposition of hexoses.lt is widely presented with a high content in our lives such as plants, medicine and food that comprise high content of sugar.The discussion on 5-Hydroxymethylfurfural become the hot in recent years.In this review, the latest research advances at home and abroad on biological safety and biological activity of 5-Hydroxymethylfurfural were introduced.And the mechanism of its biological activity was further expounded on the basis of previous studies.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第11期372-377,共6页
Science and Technology of Food Industry
基金
973计划项目(2012CB720801)
广东省自然科学基金面上项目(2014A030313265)
广东省扬帆计划项目(201312H05)
省部产学研结合项目(2015A020209020
2013B020311009
2010A011200019
2011B010600029)
华南理工大学中央高校基本科研业务费资助
关键词
5-羟甲基糠醛
生物安全性
生物活性
5-HydroxymethylfurfuraI,Biological safety,Biological activity
