微波加热下食品美拉德反应研究进展

微波加热作为一种高效、节能、环保的新型加热方式,在工业上的应用越来越广泛。微波加热下美拉德反应的早期反应程度更高,中期产物组成不同、挥发性芳香物质更丰富,晚期化合物的抗氧化性等生理活性显著增强,微波加热对美拉德反应产物有显著影响。文章主要介绍了微波加热下美拉德反应的影响因素、产物分析方法、产物类型及其在食品中的应用和研究进展。

Research progress of Maillard reaction in food under microwave heating

As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composition of the middle products is different, and the volatile aromatic substances are more abundant. The physiological activities such as the antioxidant activity of the late products are significantly enhanced. Microwave heating has a significant impact on Maillard reaction products. This paper mainly introduces the influencing factors, products analysis methods, products types and application in food and research progress of Maillard reaction under microwave heating.