热反应香精制备过程伴随危害物的形成规律与抑制途径研究进展

香精在食品工业中具有广泛的应用,热反应技术则是香精生产的主流技术。然而,热反应香精在制备过程中其原料中的氨基酸和还原糖在高温下发生美拉德反应形成期望的良好风味的同时,也可能形成包括丙烯酰胺、杂环胺、晚期糖基化终末产物、4-甲基咪唑和5-羟甲基糠醛等在内的各种伴随危害物,这些危害物具有致癌性、致突变性以及神经、遗传等毒性,并可导致一系列慢性疾病。本文系统介绍了几种典型的美拉德反应伴生危害物的形成规律和抑制途径,并从热反应香精加工前、加工过程中和储藏时等多个方面探讨了它们的抑制途径,为热反应香精制备过程中危害物的控制提供参考。

Research progress on the formation regularity and inhibition pathways of the harmful substances accompanying the preparation of thermal reaction flavorings

Flavorings have a wide range of applications in the food industry, and thermal reaction technology is the main technology for flavoring production. However, while the amino acids and reducing sugars in the raw materials of the thermal reaction flavorings undergo Maillard reaction at high temperature to form the desired good flavor, various accompanying harmful substances including acrylamide, heterocyclic amines, advanced glycation end products, 4-methylimidazole and 5-hydroxymethylfurfural may also be formed, which are carcinogenic, mutagenic, neurological, genetic and can lead to a series of chronic diseases. This paper systematically introduced the formation regularity and inhibition pathways of several typical Maillard reaction derivatized harmful substances, and discussed from many aspects such as before, during processing and storage of thermal reaction flavorings, which can provide reference for the control of harmful substances in the preparation of thermal reaction flavorings.