摘要
对美拉德反应及其产物在食品加工过程中的多重影响进行梳理,探讨其对食品品质与安全的影响,并对典型的创新性反应产物检测技术进行综述,指出:该反应既能生成导致食品体系发生褐变的棕色聚合物(如5-羟甲基糠醛)或含氮共聚物(类黑素),还能产生显著影响食品风味的物质(如酮类、醛类、烷基化合物等);该反应不但可以改变食品的结构特性(如降低蛋白质的荧光强度和表面疏水性),而且能生成具有特定功能的载体(如乳液凝胶功能载体)。该反应在生成抗氧化产物和消除食物中的过敏原方面具有积极作用,然而,也可能生成高级糖基化终产物、丙烯酰胺、杂环胺、5-羟甲基糠醛等潜在有害物质。目前,美拉德反应产物的主要检测技术包括光谱法、色谱法、荧光化合物表征法等,而荧光化合物作为美拉德反应中的重要中间产物,可被应用于构建荧光探针,实现对美拉德反应的实时监测。未来应深入研究有害物质的形成机制及其影响因素,或进一步优化这些检测方法的精确度和效率,为食品加工技术的持续发展提供更加全面的理论支持。
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 summary of typical innovative reaction product detection technologies was provided.It was noted that this reaction generated brown polymers(e.g.,5-hydroxymethylfurfural)or nitrogen-containing copolymers(melanoidins),inducing browning in food systems,and produced substances(e.g.,ketones,aldehydes,alkyl compounds)significantly 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 compounds 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.Currently,major detection techniques for Maillard reaction products include spectroscopy,chromatography,and fluorescence compound characterization methods.Fluorescent compounds,as important intermediates in the Maillard reaction,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 development of food processing technology.
作者
苑彬
金慧
骈琳
高思今
黄泽华
YUAN Bin;JIN Hui;PIAN Lin;GAO Sijin;HUANG Zehua(College of Intelligent Manufacturing,Henan Polytechnic,Zhengzhou 450046,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;College of International Education,Henan University of Technology,Zhengzhou 450001,China)
出处
《轻工学报》
CAS
北大核心
2024年第2期60-68,共9页
Journal of Light Industry
基金
国家自然科学基金项目(31571871)
国家级大学生创新创业计划项目(202310463057,202310463068,202210463003)。
