摘要
美拉德反应过程复杂,产物多样,且其反应产物在食品体系中广泛存在,有些产物进入人体后在体内累积并影响健康。目前国内对水相体系中的美拉德反应研究较多,非水相中的研究颇少。然而,我国作为酒类饮料饮用大国,酒精对美拉德反应的影响尚不明确。因而以酒精媒介为切入点,通过研究酒精体系下的美拉德反应从而实现对其有害产物的有效控制,将对提高酒精饮料食品安全发挥重要的作用。从酒精体系对美拉德反应产物的影响和酒精体系中不同的环境因子对美拉德反应的影响两方面的研究进展进行综述。
The Maillard reaction has a complex reaction process and various products,and its reaction products are widely present in food systems.Some products accumulate in the body and affect health after entering the human body.At present,there are many researches on Maillard reaction in the aqueous phase system in China,but there are few studies in the non-aqueous phase.Among them,wine is a regular drink,and the main component of alcohol is representative.Therefore,using the alcohol medium as the entry point,the effective control of its harmful products by studying the Maillard reaction under the alcohol system will play an important role in improving the food safety of alcoholic beverages and various inhibitors.Therefore,this paper reviews the research progress of the effect of alcohol system on Maillard reaction products and the influence of different environmental conditions on Maillard reaction under alcohol system.
作者
秦佳斌
沈阳
冯年捷
程磊
吴茜
QIN Jiabin;SHEN Yang;FENG Nianjie;CHENg Lei;WU Qian**(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;School of Materials and Chemical Engineering,Hubei University of Technology,Wuhan 430068,China)
出处
《酿酒》
CAS
2020年第1期33-39,共7页
Liquor Making
基金
湖北工业大学大学生创新创业训练计划
湖北工业大学博士生启动资金（4301/00047）
湖北省自然科学基金项目（4115/00051）
关键词
美拉德反应
褐变
酒精
美拉德反应产物
Maillard reaction
browning
alcohol
Maillard reaction products
