食品工业科技2017，Vol.38Issue(23)：301-305,5.DOI:10.13386/j.issn1002-0306.2017.23.055
Amadori化合物检测方法的研究进展
Review of determination methods of amadori compounds
摘要
Abstract
Amadori compounds as the key intermediate products of Maillard reaction were generated from the reaction between carbonyl compounds and amino compounds.In addition to its chemical significance,the subsequent reaction products had an important influence on the color,flavor,nutrition,safety and antioxidant properties of food.The qualitative and quantitative detection methods of Amadori compounds had been reported mainly applied to ginseng,tobacco and minimal food variety.In this paper,theformation mechanism and qualitative and quantitative detection methods of Amadori compounds were reviewed,which laid a foundation for the establishment of detection methods for Amadori compounds in a widely or complex food sample.关键词
Amadori化合物/形成机理/检测方法Key words
amadori compounds/formation mechanism/detection methods分类
轻工纺织引用本文复制引用
宋莹蕾,罗成,曾海龙,饶月亮,余迎利,万茵,付桂明..Amadori化合物检测方法的研究进展[J].食品工业科技,2017,38(23):301-305,5.基金项目
国家自然科学基金资助项目(31360391). （31360391）
