摘要
民以食为天。然而,鲜有中文文献专业、系统地介绍与食物相关的化学反应,这无疑导致化学课程的教学脱离现实生活,阻碍了大众透过现象看到食物背后的本质。因此,本文重点介绍了为食物带来独特美味及色泽的非酶褐变反应,主要包括焦糖反应、美拉德反应、维生素C的氧化反应等;并从化学的角度探讨食物中与医学相关的分子转变现象,如食盐中碘在体内的转化,反式脂肪酸对健康的影响,酒精的代谢过程等。使化学课程的教学密切联系现实生活,为化学与食品科学、医学等学科之间架起桥梁。
Bread is the staff of life. However, few topics have been addressed on the chemical reactions related to food systematically and professionally in Chinese literatures. Such situation undoubtedly prevents the public to understand the essence of food through the phenomena, and results in the detachment of chemistry courses with livelihood. Based on this background, this manuscript focuses on the introduction of non-enzymatic Browning reactions, mainly caramel reaction, Maillard reaction and vitamin C oxidation, which contribute to the unique flavor and color of food. The molecular transformation in food related to medicine is also discussed from the perspective of chemistry, such as the conversion of iodine in table salt within the body, health adverse effects of trans-fatty acid, and the alcohol metabolism. It is hoped to set up a close connection between chemistry teaching and real life in order to bridge the gap between food science, medicine and other fields.
作者
姚秋丽
王安俊
Qiuli Yao;Anjun Wang(Department of Pharmacy,Zunyi Medical University,Zunyi 563006,Guizhou Province,China)
出处
《大学化学》
CAS
2022年第1期105-110,共6页
University Chemistry
基金
遵义医科大学教育教学改革项目(XJJG2018-02-016)。
