美拉德反应研究进展

Progress on applications of the Maillard reaction

美拉德反应(Maillard Reaction)是指氨基化合物和羰基化合物之间的一类化学反应,此类反应常存在于食品加工、烟草研制、中药炮制、疾病生理以及饲料制备和酒业酿造等过程中。近年来,Maillard反应的研究主要集中在中药现代化和疾病生理等方面,尤其关注抗氧化产物以及甲基糠醛和丙烯酰胺等与人类健康密切相关方面的研究。拟对Maillard反应研究进展做一简要综述,并在此基础上对Maillard反应在各领域中的前景作一展望,为Maillard反应各类研究及应用提供一定的参考。

The Maillard reaction （MR） is a kind of reaction concerning the carbonyl group of reducing carbohydrates with the amino group of free amino acids as well as of lysyl residues in proteins. It＇s usually occurring in the process of food processing, tobacco producing, herbal concocting, physiological disease, feeding-stuff preparation and wine brewing. The study of the Maillard reaction in recent years mainly focuses on the fields in the modernization of traditional Chinese medicine and physiological disease, especially caring the aspects that associate with the health containing the compounds have anti-oxidative potentials and toxic properties such as 5-hydroxymethyl furfural and acrylamide. We review the progress on applications of the Maillard reaction, and the prospects of the Maillard reaction in each domain is prospected to provide certain basis in various researches and applications.