食品科学2025，Vol.46Issue(3)：274-283,10.DOI:10.7506/spkx1002-6630-20240708-080
乳制品中美拉德反应有害产物的生成途径、检测方法及其控制策略研究进展
Research Progress on Harmful Products from Maillard Reaction in Dairy Products:Generation Pathways,Detection Methods,and Control Strategies
摘要
Abstract
The Maillard reaction imparts appealing aroma,color and texture to foods such as bread and coffee;however,in milk and dairy products,the Maillard reaction decreases their nutritional value and generates various harmful compounds,including furosine,furfural,and advanced glycation end-products(AGEs),which are associated with chronic diseases in humans.Understanding the formation mechanisms of harmful Maillard reaction products in dairy products and establishing control methods for these compounds are crucial for improving the quality of dairy products.This article elaborates on the biohazardous nature of harmful Maillard reaction products in dairy products,and focuses on the formation pathways of furosine,5-hydroxymethylfurfural,and AGEs.Furthermore,the advantages and disadvantages of the methods used for the detection of harmful products from Maillard reaction are reviewed,as well as recent advances in the area.Lastly,this review highlights the current strategies for controlling harmful products from Maillard reaction in dairy products.The aim of this paper is to provide scientific guidance for monitoring and controlling harmful products of Maillard reaction in dairy products.关键词
乳制品/美拉德反应/糠氨酸/糠醛/晚期糖化终末产物Key words
dairy products/Maillard reaction/furosine/furfurals/advanced glycation end-products分类
轻工纺织引用本文复制引用
徐文龙,谢一嘉,潘洋,廖丽娟,黄敏,杨寅玺,吴永泰,李冰..乳制品中美拉德反应有害产物的生成途径、检测方法及其控制策略研究进展[J].食品科学,2025,46(3):274-283,10.基金项目
"十三五"国家重点研发计划重点专项(2017YFC1600401) （2017YFC1600401）
广州市科技项目(201904020005) （201904020005）
