多酚对美拉德反应中丙烯酰胺等有害衍生物的影响研究

Study on the Effect of Polyphenols on Harmful Derivatives Such as Acrylamide in Maillard Reaction

美拉德反应是食品热加工过程中极为普遍且不可或缺的反应,也是使食品增添香味与色泽的基本过程,但在此过程中会产生丙烯酰胺等有害衍生物,这些衍生物存在一定毒性,极易产生食品安全问题。一种普遍存在于植物体内的抗氧性化合物多酚,在美拉德反应过程中具备改变化学生成物的作用,但是具体的干预机理还未明确。本文从美拉德反应基本原理出发,细致研究美拉德反应及其有害衍生物情况,通过列举多酚及与之对应的具体影响情况,设定相应条件,以达到更具探索性的研究。

Maillard reaction is an extremely common and indispensable reaction in the thermal processing of food.It is also the basic process to add flavor and color to food.However,harmful derivatives such as acrylamide are produced during this process,and these derivatives have certain toxicity.,It is very easy to produce food safety problems.A polyphenol,an antioxidant compound that is ubiquitous in plants,has the effect of changing chemical products during the Maillard reaction,but the specific intervention mechanism has not been clear.Starting from the basic principles of Maillard reaction,this article carefully studies Maillard reaction and its harmful derivatives.By enumerating polyphenols and their corresponding specific effects,the corresponding conditions are set to achieve more exploratory research.