Review of determination methods of amadori compounds
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摘要: Amadori化合物是羰基化合物和氨基化合物发生美拉德反应生成的一类关键中间产物,除其本身的化学意义外,其后续反应产物对食品的颜色、风味、营养性、安全性、抗氧化性等品质都具有重要的影响。目前已经报道的Amadori化合物定性定量检测方法主要适用于红参、烟草和极小部分食品品种。本文综述了Amadori化合物的形成机理及其定性定量的检测方法,为建立用于广泛或复杂的食品样品中Amadori化合物的检测方法奠定基础。
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关键词:
- Amadori化合物 /
- 形成机理 /
- 检测方法
Abstract: Amadori compounds as the key intermediate products of Maillard reaction were generated from the reaction between carbonyl compounds and amino compounds. In addition to its chemical significance, the subsequent reaction products had an important influence on the color, flavor, nutrition, safety and antioxidant properties of food. The qualitative and quantitative detection methods of Amadori compounds had been reported mainly applied to ginseng, tobacco and minimal food variety.In this paper, the formation mechanism and qualitative and quantitative detection methods of Amadori compounds were reviewed, which laid a foundation for the establishment of detection methods for Amadori compounds in a widely or complex food sample.-
Keywords:
- amadori compounds /
- formation mechanism /
- detection methods
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