美拉德反应中间体2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮的研究进展

Advances in the research of Maillard intermediate 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one

2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮(2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one,DDMP),是美拉德反应关键中间体之一,在美拉德反应产物调控中起到重要作用。DDMP属于烯醇酮类化合物,广泛存在于天然尤其是热加工食品,具有抗氧化、抗菌、心脏保护等作用。当前,随着对食品安全、风味和活性功能关注度的不断提升,学者对DDMP进行了广泛而深入的研究。该文基于近年来相关文献,对DDMP的存在、形成及降解、生物活性及感官特性等方面的研究进展进行全面系统的总结,旨在为DDMP在食品、医药、香料领域的基础和应用研究提供参考。

2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one(DDMP)is one of the key intermediates of the Maillard reaction and plays an important role in the regulation of the Maillard reaction products.DDMP belongs to the family of enol ketone,which widely exists in nature,especially in thermally processed food.Extensive studies have reported that DDMP has a wide spectrum of biological ac-tivities,such as antioxidant,antibacterial,heart protection,and antitumor.At present,with increasing attention to food safety,flavor,and function,DDMP has also been widely and deeply studied.Based on the relevant literature in recent years,this paper comprehensively and systematically summarizes the research progress in the existence,formation and degradation,biological activity,and sensory proper-ties of DDMP,aiming to provide a reference for the basic and application research of DDMP in the fields of food and medicine.