食品中美拉德反应机理及动力学模型的研究进展  

Research Status on Mechanism and Kinetic Modelling of Maillard Reaction

作　　者：邵澜媛[1] 周建伟[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2012年第12期103-112,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家高技术研究发展计划(863计划)课题(2011AA100804)

摘　　要：美拉德反应是食品加工中广泛存在的非酶褐变反应,主要是还原糖与氨基酸、蛋白质之间的复杂反应,对食品品质有着重要影响。为预测食品加工过程中实际的褐变程度,从而达到控制其反应进程的目的,研究其反应机理和动力学模型尤为重要。本文主要阐述国内外近年来在美拉德反应机理、动力学模型、风味物质的形成以及其对食品安全的影响方面的研究进展,展望此领域未来的研究趋势。The Maillard reaction is one type of non-enzymatic browning,which affects the quality of processed food products.It is a reaction of reducing sugar with amino compound,which forms a variety of colored and colorless products which range from flavor volatiles（low molecular weight） to melanoidins（low and high molecular weight,brown,nitrogenous chromophores）.To control the Maillard reaction,it is essential to study its steps in a quantitative way.With knowledge of kinetics it becomes possible to describe and predict changes in a quantitative way at any time/temperature combination.This article has reviewed mechanism and kinetic modelling of Maillard reaction,the formation of flavor compound,as well as food safety of Maillard reaction products.

关 键 词：美拉德反应 动力学模型 风味物质形成 食品安全 

分 类 号：TS201.2[轻工技术与工程—食品科学]