食品中类黑精的研究进展  

Research progress on melanoidins in food

作　　者：温丹华 李鑫[1,2] 黄登宇[2,3] WEN Dan-Hua;LI Xin;HUANG Deng-Yu(College of Life Science, Shanxi University, Taiyuan 030006, China;The Food and Drug Safety Rapid Inspection Center, Shanxi University, Taiyuan 030006, China;Shanxi Food and Drug Administration, Taiyuan 030006, China)

机构地区：[1]山西大学生命科学学院,太原030006 [2]山西大学食品药品快检技术中心,太原030006 [3]山西省食品药品监督管理局,太原030031

出　　处：《食品安全质量检测学报》2018年第9期2004-2009,共6页Journal of Food Safety and Quality

摘　　要：类黑精是指碳水化合物与带有自由氨基的含氮化合物反应产生的棕色的高分子量美拉德反应产物,在烘培产品、啤酒、酱油、醋等食品中普遍存在。近年来,类黑精抗氧化、抗诱变、抗癌、抗菌、抗高血压等功能逐渐成为人们关注的焦点。本文综述了目前国内外关于类黑精结构、理化性质及分离纯化方法等方面的研究,并综述了其对人类健康有影响的生理活性,以期为进一步研究食品中类黑精的营养保健功能奠定基础,也为食品中类黑精的检测方法建立提供科学依据。Melanoidins are brown-colored, high molecular weight Maillard reaction products produced by carbohydrates with nitrogen-containing compounds having free amino groups, and are commonly found in baked products, beer, soy sauce, vinegar and other foods. In recent years, the antioxidation, antimutagenesis, anticancer, antibacterial and anti hypertension and other functions of melanoidins have gradually become the focus of attention. This paper reviewed the current research at home and abroad on the structure, physicochemical properties, separation and purification methods of melanoidins, and reviewed their physiological activities that had an impact on human health, so as to lay the foundation for the further study of the nutritional and health functions of melanoidins in food, and also provide scientific basis for the establishment of test methods for melanoidins in foods.

关 键 词：类黑精 美拉德反应 生理活性 分离纯化 

分 类 号：TS201.2[轻工技术与工程—食品科学]