非酶褐变反应的研究进展  

Reseach Progress on Nonenzymatic Browning Reaction

作　　者：汪东风[1] 孙丽平[1] 张莉[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《农产品加工（下）》2006年第10期9-19,共11页Farm Products Processing

摘　　要：非酶褐变反应主要指碳水化合物在热作用下的复杂反应。针对食品在加工和贮藏过程中非酶褐变反应的类型、反应历程、颜色产物、对食品的影响、非酶褐变反应条件,以及反应的控制方法进行了综述。Nonenzymatic browning is the most complex reaction in food chemistry. During thermal processing and storage of food, nonenzymatic browning reaction occurs and leads to the effects on food products. In this paper, the kinds and routes of nonenzymatic browning reaction, the effects on food products, the conditions and control of the reaction have been summarized and discussed.

关 键 词：非酶褐变反应 食品 品质 反应历程 颜色产物 

分 类 号：TS201[轻工技术与工程—食品科学]