摘要
美拉德反应赋予了食品独特的风味,至今被用于食品加工工业,但是近二十年的研究发现美拉德反应也会产生许多对人体有害的化学物质。对美拉德反应产物中有毒物质的研究现状进行了综述,以及在参考国外做法的基础上倡议相关部门制定相应的检测和最高含量的限制标准,并对食品工业今后的发展做出了展望。
Maillard reaction make a great contribute to the flavor of food, and it has so far been used in food processing industries.But the last two decades of research revealed the Maillard reaction generated a lot of harmful substances.The study of toxic substances which produced in Maillard reaction was reviewed.And in reference to foreign practices,some standards of corresponding detection and of limits for the highest levels were hoped to make by the relevant department,a prospect of the food industry for future development was also given.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期447-450,454,共5页
Science and Technology of Food Industry
基金
江西省自然科学基金项目(2008GZH0047)
江西省产业化关键技术攻关项目(2007BN12100)
长江学者创新团队发展计划(IRT0540)
关键词
美拉德反应
美拉德反应产物
有毒物质
Maillard reaction
Maillard reaction products
toxic substances
