美拉德反应产物类黑精的研究进展  

Research Progress on the Melanoidins of Maillard Reaction Product

作　　者：韩易 赵燕[2] 徐明生[1] 姚瑶[1] 吴娜 杜华英[1] 涂勇刚[1] HAN Yi;ZHAO Yan;XU Ming-sheng;YAO Yao;WU Na;DU Hua-ying;TU Yong-gang(Jiangxi Key Laboratory of Natural Products and Functional Food,College of Food Scienceand Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Engineering Research Centre of Biomass Conversion,Ministry ofEducation,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西农业大学食品科学与工程学院江西省天然产物与功能食品重点实验室,江西南昌330045 [2]南昌大学生物质转化教育部工程研究中心,江西南昌330047

出　　处：《食品工业科技》2019年第9期339-345,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31760439)

摘　　要：美拉德反应是食品加工、贮藏及烹饪过程中普遍存在的重要反应,其终产物类黑精是一类结构复杂的高分子量化合物,其不但赋予食品色泽和风味品质,且具有多种功能活性,多年来始终是食品科学领域研究的热点。因此,本文在阐述美拉德反应过程的基础上,综述了类黑精的来源、制备过程、分离纯化、理化特性与结构表征以及功能活性的研究进展,并对其研究价值进行了展望,以期为食品类黑精的相关研究及应用开发提供参考。The Maillard reaction is an important and ubiquitous reaction during food processing,storage and cooking.The end product of Maillard reaction,named as melanoidins,are brown polymers with high molecular weight compound with complex structures.Melanoidins not only endow food color and flavor quality,but also show a variety of functional activities,it has been a hot research field in food science for many years.Therefore,based on the description of the Maillard reaction process,this paper summarized the research progress of the source,preparation,separation and purification,physical and chemical properties,structural characterization and functional activity of melanoidins.Moreover,the research value of the research would be expected in order to provide reference for the related research and application development of food melanoidins.

关 键 词：美拉德反应 类黑精 分离纯化 结构表征 功能 

分 类 号：TS201.1[轻工技术与工程—食品科学]