美拉德反应产物功能特性应用研究进展  

Research Progress on Application of Functional Properties of Maillard Reaction Products

作　　者：章银良[1,2] 蔡亚玲 李鑫[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]食品生产与安全河南省协同创新中心,郑州450001

出　　处：《中国调味品》2018年第1期195-200,共6页China Condiment

基　　金："食品生产与安全河南省协同创新中心"研究生创新基金(FCICY201610)

摘　　要：美拉德反应产物(MRPs)在食品领域具有广阔的应用前景。对MRPs在食品风味、食品抗氧化及食品防腐保鲜三个方面的研究进展进行了综述,以期为MRPs在食品中广泛的应用提供参考。同时指出MRPs在风味领域重点研究在于关键风味化合物的确定;在食品抗氧化方面发展趋势在于关键抗氧化成分的确立;在食品防腐保鲜方面趋向于研究具有广谱抗菌效果的最优MRPs组合。Maillard reaction products （MRPs） have a broad application prospect in the food field. In this paper, the research progress of MRPs in three aspects, such as food flavor, food oxidation resistance and food preservation and fresh keeping is reviewed, in order to provide reference for the widespread application of MRPs in food. it is also pointed out that MRPs focus on the determination of key flavor compounds in the flavor field. The development trend lies in the establishment of key antioxidants in the food antioxidant aspect. Tend to study the optimal MRPs combination with broad spectrum antimicrobial effect in food preservation aspect.

关 键 词：美拉德反应产物 功能特性 风味 抗氧化 防腐保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]