轻工学报2024，Vol.39Issue(2)：60-68,9.DOI:10.12187/2024.02.008
美拉德反应对食品品质与安全的影响及其产物检测研究进展
A review of the impact of Maillard reaction on food quality and safety and the detection of its products
摘要
Abstract
A comprehensive review was conducted on the multiple impacts of the Maillard reaction and its products in food processing,along with an exploration of its relationship with food quality and safety.Additionally,a sum-mary of typical innovative reaction product detection technologies was provided.It was noted that this reaction gen-erated brown polymers(e.g.,5-hydroxymethylfurfural)or nitrogen-containing copolymers(melanoidins),indu-cing browning in food systems,and produced substances(e.g.,ketones,aldehydes,alkyl compounds)signifi-cantly affecting food flavor.Furthermore,the reaction could not only alter the structural properties of food(e.g.,reducing protein fluorescence and surface hydrophobicity)but also create carriers with specific functionalities(e.g.,emulsion gelation carriers).While the reaction contributed positively to the generation of antioxidant com-pounds and the elimination of allergens in food,it may also lead to the formation of potentially harmful substances such as advanced glycation end products,acrylamide,heterocyclic amines,and 5-hydroxymethylfurfural.Current-ly,major detection techniques for Maillard reaction products include spectroscopy,chromatography,and fluores-cence compound characterization methods.Fluorescent compounds,as important intermediates in the Maillard reac-tion,can be utilized to construct fluorescent probes for real-time monitoring.Future research should delve deeper into the formation mechanisms and influencing factors of harmful substances or further optimize the accuracy and efficiency of these detection methods to provide more comprehensive theoretical support for the continuous develop-ment of food processing technology.关键词
美拉德反应/食品品质/食品安全/检测方法Key words
Maillard reaction/food quality/food safety/detection method分类
轻工纺织引用本文复制引用
苑彬,金慧,骈琳,高思今,黄泽华..美拉德反应对食品品质与安全的影响及其产物检测研究进展[J].轻工学报,2024,39(2):60-68,9.基金项目
国家自然科学基金项目(31571871) （31571871）
国家级大学生创新创业计划项目(202310463057,202310463068,202210463003) （202310463057,202310463068,202210463003）
