美拉德反应对酱油品质的影响

The Influence of Maillard Reaction on the Quality of Soy Sauce

美拉德(Maillard)反应是氨基化合物(氨基酸、肽和蛋白质)与羰基化合物(糖类)在食品加工和储藏的各个过程中自然发生的反应,由法国著名化学家路易斯·卡米拉·美拉德(Louis Camille Maillard)于1912年发现,因此被命名为美拉德反应,又称迈纳反应、羰基胺反应。本文通过对美拉德褐变的主要反应物氨基酸和色值为指标进行测定,揭示美拉德反应的可逆性及其对酱油品质的影响程度。

Maillard reaction is a natural reaction between amino compounds(amino acids,peptides and proteins)and carbonyl compounds(sugars)in the process of food processing and storage.It was discovered by Louis Camille Maillard,a famous French chemist,in 1912,so it is named"Maillard reaction",also known as the Minor reaction,Maillard reaction and carbonyl amine reaction.In this paper,the main reactants of Maillard browning,amino acids and color value,were measured to reveal the reversibility of Maillard reaction and its impact on the quality of soy sauce.