红糖色源物的探讨  

Discussion on the Source of Brown Sugar

作　　者：保国裕[1] 蓝艳华[1] BAO Guo-yu LAN Yan-hua(Guangdong Provincial Bioengineering Institute （Guangzhou Sugarcane Industry Research Institute）/Guangdong Key Lab of Sugarcane Improvement ＆ Biorefinery, Guangzhou 510316)

机构地区：[1]广东省生物工程研究所(广州甘蔗糖业研究所)广东省甘蔗改良与生物炼制重点实验室,广东广州510316

出　　处：《甘蔗糖业》2017年第1期52-56,共5页Sugarcane and Canesugar

摘　　要：红糖(又称为黑糖)的深红褐色源主要是甘蔗本身所具有的多种生理活性的多酚化合物与人体需要的微量元素,部分来自制糖过程各种化学变化形成的深色素物。本文对这些色素物试图进行剖析探讨,论述天然色素物的保健价值,讨论在制糖过程如何使美拉德反应既增加红糖的色、香风味的正面作用,又不会产生微量的不良产物-丙烯酰胺的负面作用。Brown sugar （also known as dark sugar）, the dark brown was the main constituents of sugarcane itself that had different kinds of physiological activity of polyphenol compounds and trace elements needed by the body, part of them was from the chemical changes during sugar processing, to form dark matter elements. This paper tried to analyze these coloring matter, carry forward the health value of natural pigments, and to discuss how to make the positive effect of Maillard reaction on increasing the sugar color and flavor in the sugar process with no trace of undesirable products, i.e. the negative effect of acrylamide.

关 键 词：美拉德反应 丙烯酰胺 晚期糖基化终末产物 聚丙烯酰胺 

分 类 号：TS245.1[轻工技术与工程—制糖工程]