果蔬制品中的美拉德反应及其控制方法研究进展

doi:10.3969/j.issn.1009-7791.2021.06.012

亚热带植物科学 ›› 2021, Vol. 50 ›› Issue (06): 504-510.DOI: 10.3969/j.issn.1009-7791.2021.06.012

• 专题综述 • 上一篇

果蔬制品中的美拉德反应及其控制方法研究进展

余雯*，叶秋萍，沈清宇

(福建省亚热带植物研究所／福建省亚热带植物生理生化重点实验室，福建厦门 361006)

出版日期:2021-12-30 发布日期:2022-03-31
通讯作者: 厦门市科技计划项目(3502Z20191013)

Research Progress of Maillard Reaction and Control Methods in Fruit and Vegetable Products

YU Wen*, YE Qiu-ping, SHEN Qing-yu

(Fujian Institute of Subtropical Botany / Fujian Key Laboratory of Physiology and Biochemistry for Subtropical Plant,

Online:2021-12-30 Published:2022-03-31

摘要/Abstract

摘要： 美拉德反应是一种普遍存在于果蔬制品加工和贮藏过程中的非酶促类褐变反应，其反应机制复杂，会引起褐变，破坏产品感官品质，降低食用价值，还会生成有毒有害物质，危害人体健康。本文对果蔬制品中美拉德反应的历程、影响因素和抑制手段进行归纳总结，对目前研究存在的问题进行展望，以期为果蔬制品中美拉德反应的控制提供参考。

关键词: 美拉德反应, 果蔬制品, 影响因素, 抑制手段

Abstract: Maillard reaction is a non enzymatic browning reaction commonly existing in the processing and storage of fruit and vegetable products. Its reaction mechanism is complex, which will cause browning, destroy the sensory quality of products, reduce the edible value, produce toxic and harmful substances and endanger human health. This paper summarized the process, influencing factors and inhibition methods of Maillard reaction in fruit and vegetable products, and discussed the problems existing in the current research, in order to provide reference for the control of Maillard reaction in fruit and vegetable products.

Key words: Maillard reaction, fruit and vegetable product, influencing factor, inhibition method

中图分类号:

TS255.3

余雯, 叶秋萍, 沈清宇. 果蔬制品中的美拉德反应及其控制方法研究进展[J]. 亚热带植物科学, 2021, 50(06): 504-510.

YU Wen, YE Qiu-ping, SHEN Qing-yu. Research Progress of Maillard Reaction and Control Methods in Fruit and Vegetable Products[J]. Subtropical Plant Science, 2021, 50(06): 504-510.

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果蔬制品中的美拉德反应及其控制方法研究进展

Research Progress of Maillard Reaction and Control Methods in Fruit and Vegetable Products

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