壳寡糖/氨基葡萄糖非酶褐变研究进展  

The Research on Progress of Nonenzymic Browning of Chitooligomers and Glucosamine

作　　者：步芬[1] 李博[1] 徐光富[2] 王岁楼[1] 

机构地区：[1]中国药科大学食品科学与安全系,南京210009 [2]中国药科大学理学院,南京210009

出　　处：《食品工业》2013年第5期181-185,共5页The Food Industry

基　　金：国家自然科学基金项目(项目批准号:81202491)

摘　　要：壳寡糖和氨基葡萄糖在功能性食品和医药领域应用广泛,但不当的生产工艺会引起非酶褐变,严重影响产品外观及其生物活性。研究对壳寡糖及氨基葡萄糖非酶褐变程度表征、非酶褐变机理、影响因素、非酶褐变抑制进行了综述。褐变降解途径主要有羰氨反应,反醇醛缩合,分子间脱水和烯醇化反应;壳寡糖和氨基葡萄糖非酶褐变主要受温度,pH,加热时间的影响;NaBH4,NaHSO3等还原剂能够有效抑制壳寡糖和氨基葡萄糖非酶褐变。Chitooligomers and glucosamine have broad application in health food and medical domain. However, improper manufacture technology could lead to nonenzymic browning. Nonenzymic browning severely affected the appearance and bioactivity. The research progress of chitooligomers and glucosamine on degree of nonenzymic browning, mechanism, influencing factors, and inhibition of browning are reviewed in this study. The degradation profile of chitooligomers and glucosamine mainly includes aminocarbonyl reaction, retro-aldol condensation, dehydration and enolization; Nonenzymic browning are mainly affected by temperature, pH and heating time; NaBH4, NaHSO3 can effectively inhibit the nonenzymic browning of chitooligomers and glucosamine.

关 键 词：壳寡糖 氨基葡萄糖 非酶褐变 

分 类 号：TS201.2[轻工技术与工程—食品科学]