美拉德反应对中药品质的影响及调控研究进展
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摘要
美拉德反应是一种普遍存在于食品工业和中药加工炮制中的非酶褐变反应。美拉德反应不仅能改变中药的色泽、香味,延长中药的货架期和保质期,还能产生新的活性物质。除此之外,美拉德反应产生的5-羟甲基糠醛、晚期糖基化终产物等微量有毒有害物质逐渐被人们所重视。通过改变反应温度、反应时间、pH值,添加抑制剂、抗氧化剂等调控美拉德反应,进而控制中药品质的研究具有重要意义。综述了美拉德反应研究概况及其对中药品质影响及调控方面的研究进展,为进一步研究调控美拉德反应控制中药品质提供了参考。
Maillard reaction is a non-enzymatic browning reaction which is ubiquitous in the food industry and processing of Chinese materia medica(CMM). Maillard reaction can not only change the color and aroma of CMM, extend the shelf life of CMM, but also produce new active substances in CMM. In addition, a small amount of toxic and harmful substances such as 5-hydroxymethylfurfural and advanced glycation end-products produced by Maillard reaction have been given increasingly attention. It is of great significance to control the quality of CMM by changing the reaction temperature, time, potential of hydrogen, adding inhibitors, and anti-oxidants to regulate Maillard reaction. This paper reviews the general situation of Maillard reaction research and its research progress on the quality and regulation of CMM, and provides a reference for further research on the regulation of Maillard reaction for the quality control of CMM.
Maillard reaction is a non-enzymatic browning reaction which is ubiquitous in the food industry and processing of Chinese materia medica(CMM). Maillard reaction can not only change the color and aroma of CMM, extend the shelf life of CMM, but also produce new active substances in CMM. In addition, a small amount of toxic and harmful substances such as 5-hydroxymethylfurfural and advanced glycation end-products produced by Maillard reaction have been given increasingly attention. It is of great significance to control the quality of CMM by changing the reaction temperature, time, potential of hydrogen, adding inhibitors, and anti-oxidants to regulate Maillard reaction. This paper reviews the general situation of Maillard reaction research and its research progress on the quality and regulation of CMM, and provides a reference for further research on the regulation of Maillard reaction for the quality control of CMM.
引文
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[24]王燕华,张秀莲,赵卉,等.不同加工方式对鹿茸中粗蛋白与水解氨基酸量的影响研究[J].中草药,2017,48(15):3085-3091.
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[26]臧清策,何菁菁,白进发,等.快速筛查中药注射液中有害物质5-羟甲基糠醛的LC-MS/MS方法及其质量评价研究[J].药学学报,2013,48(11):1705-1709.
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[28]邹利,邱炳勋,刘珂,等.党参米炒前后党参多糖与5-羟甲基糠醛的变化及其对胃肠平滑肌运动的影响[J].中草药,2017,48(1):149-154.
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