红糖生产与贮藏过程美拉德反应及其对红糖品质与安全性的研究进展

Maillard Reaction During Production and Storage of Brown Sugar and Research Progress on Its Effect on Quality and Safety of Brown Sugar

美拉德反应是影响红糖感官品质和营养品质的重要因素,该反应也伴随着5-羟甲基糠醛、丙烯酰胺等不良物质的产生。文章在分析红糖生产与贮藏过程中发生的美拉德反应的基础上,综合分析了美拉德反应对红糖的风味、色泽和营养品质等的影响,同时还重点对5-羟甲基糠醛、丙烯酰胺等美拉德反应不良产物给红糖带来的安全性隐患进行总结,为控制原理和加工、贮藏条件下美拉德反应的控制提供了理论依据。

Maillard reaction is an important factor influencing the sensory quality and nutritional quality of brown sugar,which is also accompanied by the production of 5-hydroxymethylfurfural,acrylamide and other adverse substances.Based on the analysis of Maillard reaction during the production and storage of brown sugar,in this paper,the effect of Maillard reaction on the flavor,color and nutritional quality of brown sugar is comprehensively analyzed,and the potential safety hazards of brown sugar caused by Maillard reaction adverse products such as 5-hydroxymethylfurfural and acrylamide are mainly summarized,which provides a theoretical basis for the control principle and the control of Maillard reaction under the processing and storage conditions.