| 乳及乳制品加工中的美拉德反应 |
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| 引用本文： | 马志玲,王延平,吴京洪,张展霞. 乳及乳制品加工中的美拉德反应[J]. 中国乳品工业, 2002, 30(3): 8-10 |
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| 作者姓名： | 马志玲 王延平 吴京洪 张展霞 |
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| 作者单位： | 1. 中山大学化学与化学工程学院,广东广州510275
2. 森馨香精色素科技,中国,有限公司,广东广州510730 |
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| 摘 要： | 针对乳及乳制品在加工和储藏过程中由于发生美拉德反应不仅使乳制品的营养物质受到破坏，还产生对人体有害的物质，在很大程度上影响的乳制品的质量，对乳制品中美拉德反应的历程，产生的标志物及其测定方法等进行了的综述。
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| 关 键 词： | 乳制品加工 美拉德反应 标示物 质量 测定方法 |
| 文章编号： | 1001-2230(2002)03-0008-03 |
Maillard reaction in milk and processed milk products |
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| MA Zhi ling,WANG Yan ping,WU Jing hong,ZHANG Zhan xia. Maillard reaction in milk and processed milk products[J]. China Dairy Industry, 2002, 30(3): 8-10 |
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| Authors: | MA Zhi ling WANG Yan ping WU Jing hong ZHANG Zhan xia |
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| Affiliation: | MA Zhi ling1,WANG Yan ping2,WU Jing hong1,ZHANG Zhan xia1 |
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| Abstract: | During thermal processing and storage of milk and milk products,Maillard reaction occurs and leads to the deterioration of the nutritional materials as well as to produce some toxic products,and it can affect the quality of milk.In this paper,the route of Maillard reaction,markers produced and their determination have been summarized and discussed. |
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| Keywords: | milk products Maillard reaction markers |
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