食品中类黑精的提取分离研究进展

类黑精是美拉德反应后期形成的一种结构复杂、分子量较大的棕褐色聚合物,因其具有广泛的营养价值和生理功能而日益受到人们的关注。然而由于其结构上的复杂性和不稳定性,目前在提取分离上还存在一定的困难。本文简要介绍了类黑精的3种推测结构与其抗肿瘤、抗氧化、抗菌等的生理功能,并对其现有的提取分离方法,包括水浸提法、沉淀法、大孔树脂吸附法、乙醇溶液提取法、酶提取法等方法进行了总结,最后展望了非热加工技术如超声辅助提取、超临界流体萃取、高静水压萃取、脉冲电场等技术在类黑精提取上的应用前景,旨在为下一步分离纯化类黑精提供比较系统的信息依据。

Research progress on extraction and isolation of melanoidins from food

Melanoidins,the polymeric and colored final products of the Maillard reaction,have been investigated in recent years because of their nutritional,biological,and health implications.Three speculative structures and functional properties such as anti-tumor,antioxidant,antibacterial of melanoidins were briefly introduced,and the extraction and isolation technologies including the methods of water extraction,precipitation,macroporous resin adsorption,ethanol solution extraction and enzyme extraction were reviewed.Application of non-thermal processing new technologies such as ultrasound-assisted extraction,supercritical fluid extraction,high hydrostatic pressure extraction,pulsed electric field extraction in extracting and separating melanoidins were forecasted.