美拉德反应制备咸味香精研究进展  

Research Progress of Savory Flavoring Prepared by Maillard Reaction

作　　者：郑家伦 李晨[1] 陆利霞[1] 熊晓辉[1] 

机构地区：[1]南京工业大学食品与轻工学院,南京201510

出　　处：《中国调味品》2016年第12期129-133,共5页China Condiment

基　　金：江苏省自然科学基金青年基金项目(BK20150950);国家自然科学基金青年科学基金项目(31501529)

摘　　要：美拉德反应因其在食品加工过程中占据重要的地位,一直被视为研究的重点。将咸味香精根据最后的成品分成了两类:热反应生成的肉味香精和分离纯化制备的美拉德肽。对美拉德反应制备咸味香精的机理进行了综述,其中同位素标记法在研究中起到了重要的作用。简述了美拉德反应终末产物AGEs的形成过程及多酚、黄酮类等天然抗氧化剂对其的抑制。举例说明了呈味和呈香物质的鉴别方法,并对咸味香精未来的发展进行了展望。Maillard reaction has always been as the research focus due to its important position in the food processing. Classify the savory flavoring into meat flavoring generated by thermal reaction and Maillard peptide prepared by separation and purification according to the final product. Introduce the mechanism of savory flavoring prepared by Maillard reaction, in which isotope labeling method plays an important role. The formation of Advanced Glycation End Products is introduced and polyphenols, flavonoids and other natural antioxidants have inhibition action on AGEs; at the same time, present the identification of flavor-producing and aroma-producing substances, the development prospect of salty flavoring is expected.

关 键 词：美拉德反应 咸味香精 形成机理 安全性 品质鉴定 

分 类 号：TS202.3[轻工技术与工程—食品科学]