食品体系中活性羰基物质的研究进展

Research progress of reactive carbonyl species in food system

简述了活性羰基物质的化学特性、食品中活性羰基物质的来源和定量分析方法,全面阐述了其与食品风味和人体健康的关系,以及清除活性羰基物质、避免其氧化损害的方法,为进一步认识和研究活性羰基物质提供科学依据。

The chemical characteristics, the source in food and the quantitative analysis method of reactive carbonyl species were introduced. The relationship between food flavor and human health, and the scavenging method of reactive carbonyl species were particularly expounded. Which could provide the scientific basis for further understanding and study of reactive carbonyl species.