摘要
美拉德反应是食品热加工过程中的常见反应,它能增加食品的香味、改变食品的色泽,但是该反应也会产生丙烯酰胺、呋喃、杂环胺、晚期糖基化终产物等有害衍生物,使食品存在安全隐患。多酚是一类广泛存在于植物体内具有天然抗氧化性的化合物。近年来研究表明,多酚可以有效抑制和干预美拉德反应,改变其反应过程,减少有害衍生物的生成。综述了几种常见的美拉德反应有害衍生物及其形成途径,并分析了多酚在反应过程中可能起到的作用,但是目前仍未明确多酚对美拉德反应的干预机理。另外,美拉德反应体系复杂,不同多酚对该反应产物的影响也不尽相同,因此从代谢组学分析角度出发,全面研究多酚对美拉德反应指纹图谱以及特征产物的影响,是阐述多酚干预美拉德反应有害衍生物抑制机理的重要途径。
The Maillard reaction is a common reaction,which can improve the food aroma and color during food heating process. However,harmful derivatives as side-product of Maillard reaction,such as acrylamide,furan,heterocyclic amine,advanced glycation endproducts,may cause potential food safety hazards.Polyphenols is a class of natural antioxidant coumpounds and exist in plants. Accordingly,the presence of polyphenols can inhibit the Maillard reaction by interfering in the reaction procedure,resulting in less formation of harmful derivatives. This paper reviewed several common harmful derivatives from the Maillard reaction and their formation pathways. The potential impacts of polyphenols during the Maillard reaction were analyzed. However,research on the intervention mechanisms of Maillard reaction by polyphenols is scarce. In addition,effects of polyphenols on the Maillard reaction,which is a complex system,vary with polyphenol species. From the viewpoint of metabolomics,comprehensive study of the effects on fingerprints and characteristic products for the Maillard reaction is important to explain the mechanism of harmful derivatives inhibition by polyphenols.
作者
李华
轩滋
LI Hua;XUAN Zi(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第1期132-138,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省科技攻关项目“功能性茶多酚生鲜面的关键加工技术研究”(182102110343)
河南工业大学科学研究基金“基于EGCG与小麦淀粉相互作用对面条品质的影响机理”(2018RCJH04)
关键词
美拉德反应
丙烯酰胺
呋喃
杂环胺
晚期糖基化终产物
多酚
Maillard reaction
acrylamide
furan
heterocyclic amine
advanced glycation endproducts
polyphenols
