| 美拉德反应产物抗氧化机理及影响因素的研究进展 |
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| 引用本文： | 孔保华,李菁,刘骞.美拉德反应产物抗氧化机理及影响因素的研究进展[J].东北农业大学学报,2011,42(11):9-13. |
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| 作者姓名： | 孔保华 李菁 刘骞 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 黑龙江省高等学校科技创新团队建设计划项目(2010td11) |
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| 摘 要： | 氧化反应会改变食品的风味和质地,因此在食品加工中添加抗氧化剂尤为重要.美拉德反应是在食品加工过程中自身发生的,并且会产生一类具有抗氧化活性的产物,能够起到抗氧化的作用.另外,美拉德反应产物主要通过类黑精、还原酮、挥发性杂环化合物三类物质起到抗氧化的作用.美拉德反应产物的抗氧化活性受反应物种类、pH值、温度、时间等多种因...
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| 关 键 词： | 美拉德反应 产物 抗氧化机理 影响因素 |
Research progress of Antioxidant mechanism of maillard reaction products and its influencing factors |
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| KONG Baohua,LI Jing,LIU Qian.Research progress of Antioxidant mechanism of maillard reaction products and its influencing factors[J].Journal of Northeast Agricultural University,2011,42(11):9-13. |
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| Authors: | KONG Baohua LI Jing LIU Qian |
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| Institution: | KONG Baohua,LI Jing,LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Oxidation reaction can change the flavor and texture of food,so applying antioxidant in food is very important.In food processing,the Maillard reaction takes place and will produce a lot of products with antioxidant activity.The mainly components of maillard reaction which have the antioxidant activities are melanoidins,reducing ketones,and heterocyclic compounds.In addition,the antioxidant activity of Maillard reaction products is also affected by types of reactants,pH,temperature,time and other factors. |
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| Keywords: | Maillard reaction product antioxidant mechanism affecting factor |
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