蛋白黑素的研究进展

Research Progress of Melanoidins

蛋白黑素是美拉德反应的终产物,在食品烹制及生产加工过程中生成,广泛分布于饮食当中。本文对蛋白黑素的结构、安全性、呈味机制、检验方法以及消除等方面的研究进展做以全面论述。

Melanoidins are well-known brown to be the black coloured final products and the visible indication of the non- enzymatic browning reaction of carbohydrates and amino compounds as prochucts of maillard reaction. Melanoidins are widely distributed in our diet, due to home or industrial processing of foods. This paper discussed configuration, safety, release volafilites mechanisms, detection methods and their removing of melanoidins.