酚类抗氧化剂对Maillard反应的影响及其作用机制

Effect of Phenolic Antioxidant on Maillard Reaction and its Action Mechanism

Maillard反应是食品加工和贮藏过程中发生的重要而最复杂的反应,在食品风味物质形成中发挥积极作用,但近二三十年来的研究也发现它可能存在的食品安全隐患。Maillard反应受氨基和羰基物质组成的影响,但其他物质对Maillard反应的干扰作用研究不多。本文综述了Maillard反应过程中抗氧化活性物质和自由基形成的特点,以及外源酚类可能在丙烯酰胺、呋喃、羟甲基糠醛等有害物质形成中发生的作用;在此基础上,提出了今后应研究的科学问题。

Maillard reaction is a very important and the most complex reaction which is occurred in the process of food processing and storage and plays an active role on the formation of flavor compounds in foods. However, the food safety problem of Maillard reaction increased gradually in the past two or three decades. Maillard reaction was affected by the amino and carbonyl groups of food component, but little research was reported about the interference effect of other substance on the Maillard reaction. This paper reviews the characteristics of antioxidants and free radical formation which happened in the process of Maillard reaction, and the effect of phenolic antioxidants on the formation of harmful substances, such as acrylamide, furan and HMF. On this basis, the paper also provides some scientific issues in the future study.