茶叶加工中美拉德反应对品质形成与安全的影响分析
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摘要
美拉德反应主要是氨基化合物和羰基化合物之间发生的非酶促反应,广泛存在于热加工食品中。茶叶是重要的农产食品,在加工过程中美拉德反应对其香气、色泽、滋味品质的形成都具有重要作用。同时,随着美拉德反应在食品加工中研究的深入,其产物的功能性与安全性越来越受人们的关注。基于此,本文重点从美拉德反应对茶叶香气、色泽、滋味形成及安全性等方面进行综述分析,为探索茶叶加工中合理利用美拉德反应,充分发挥其功能作用而减少其不利影响提供参考意义。
The Maillard reaction is a non-enzymatic reaction between amino acids and reducing sugars,which widely existing in heated food processing. Tea is an important agricultural product,and the Maillard reaction plays an important role in the formation of its fragrance,color and flavor.Simultaneously,along with the extensively studies about the Maillard reaction in food industry,most people focus on the functionality and safety of its products.In the present review,the fragrance,color,flavor and safety of tea from the products of the Maillard reaction were discussed. And insight into enhancing the Maillard reaction utilization and reducing the adverse impact in tea processing was given.
The Maillard reaction is a non-enzymatic reaction between amino acids and reducing sugars,which widely existing in heated food processing. Tea is an important agricultural product,and the Maillard reaction plays an important role in the formation of its fragrance,color and flavor.Simultaneously,along with the extensively studies about the Maillard reaction in food industry,most people focus on the functionality and safety of its products.In the present review,the fragrance,color,flavor and safety of tea from the products of the Maillard reaction were discussed. And insight into enhancing the Maillard reaction utilization and reducing the adverse impact in tea processing was given.
引文
[1]梁志理.食品美拉德反应过程中吡咯素的形成规律及其机理研究[D].广州:华南理工大学,2016:7.
[2]周逸群,杨岩涛,贺福元.美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响[J].中草药,2014,45(1):125-130.
[3]Hodge J E.Dehydrated foods,chemistry of browning reactions in model systems[J].Journal Agricultural and Food Chemistry,1953,1(15):928-943.
[4]Waller G R,Feather M S.The Maillard Reaction in Foods and Nutrition[M].Washington:American Chemical Society,1983
[5]Fujimaki M.Namiki M,Kato H.Developments in Food Science,V.13:Amino-Carbonyl Reactions in Food and Biological Systems[J].Amsterdam:Elsevier,1986.
[6]周逸群,贺福元,杨岩涛.美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响[J].中草药,2014,45(1):125-130.
[7]Scaman C,Nakai S,Aminlari M.Effect of p H,temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran,galactomannan and mannan[J].Food Chemistry,2006,99:368-380.
[8]龚平,阚建全.美拉德反应产物性质的研究进展[J].食品与发酵工业,2009,35(4):141-146.
[9]刘飞,王云,李春华.红茶加工过程香气变化研究进展[J].茶叶科学,2018,38(1):9-19.
[10]Schuh C,Schieberle P.Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916-924.
[11]王秋霜,陈栋,许勇泉,等.中国名优红茶香气成分的比较研究[J].中国食品学报,2013,13(1):195-200.
[12]Muthumani T,Verma D P,Venkatesan S,et al.Influence of climatic seasons on quality of south Indian black teas[J].Journal of Natural Products,2013,3(1):30-39.
[13]王秋霜,乔小燕,吴华玲,等.斯里兰卡五大区域红茶香气物质的HS-SPME/GC-MS研究[J].食品研究与开发,2016,37(22):128-133.
[14]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味,2013,38(7):1-5,13.
[15]Wang Y,Ho C T.Formation of 2,5-Dimethy-4-hydroxy-3(2H)-furanone through methylglyoxal:a Maillard reaction intermediate[J].Journal of Agricultural and Food Chemistry,2008,56:7405-7409.
[16]Chen X M,Kitts D D.Indentification and quantification ofα-dicarbonyl compounds produced in different suger-amino acid Maillard reaction model systems[J].Food Research International,2011,44:2775-2782.
[17]项雷文,陈文韬.美拉德反应对乌龙茶品质形成的影响[J].化学工程与装备,2012,7:13-16.
[18]张秀秀.外源氨基酸和糖对普洱茶品质的影响[D].广州:华南理工大学,2012,7.
[19]姚江,谢丰镐,胡建程.复火对眉茶“火功”香影响及形成机理研究[J].福建茶叶,1990(3):19-24.
[20]杨娟,袁林颖,钟应富,等.工夫红茶色泽与品质相关性研究[J].西南农业学报,2014,27(6):2605-2610.
[21]张海峰,陈梅春,陈峥.初制茶色泽形成的影响因素研究现状[J].食品安全质量检测学报,2017,8(7):2687-2691.
[22]陈泉宾,邬龄盛,王振康.烘焙工艺对乌龙茶美拉德反应产物的影响[J].茶叶科学技术,2014(4):29-31.
[23]吕承秀,王帅,于晓旭.类黑精研究进展[J].2009(12):45-47.
[24]徐清萍.食品类黑精的功能、结构及制备研究进展[J].中国酿造,2008(22):13-15.
[25]陈键,王丽丽,宋振硕.茶叶色素研究进展[J].茶叶科学技术,2013(4):13-16.
[26]刘盼盼,邓余良,尹军峰.绿茶滋味量化及其与化学组分的相关性研究[J].中国食品学报,2014,12(14):174-180.
[27]Susanne Scharbet,Thomas Hofmann.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal o Agricultural and Food Chemistry,2005,53:5377-5384.
[28]Scharbert S,Holzmann N,Hofmann T.Identification of the astringency taste compounds in black tea by combining instrumental analysis and human bioresponse[J].Journal o Agricultural and Food Chemistry,2004,52:3498-3508.
[29]顾谦,陆锦时,叶宝存.茶叶化学[M].北京:中国科学技术大学出版社,2005,9.
[30]黄建琴.氨基酸在茶叶制造中的转化机理及对茶叶品质的影响[J].氨基酸杂志,1992(1):26-29.
[31]周雪芳.焙火对乌龙茶挥发性化合物的影响[D].西南大学,2013.
[32]王彬,刘青茹,叶兴乾,等.加工工艺对绿茶丙烯酰胺生成的影响[J].食品科学,2018,38(8):220-224.
[33]周国红,李彩,董士海.美拉德反应对白酒香味的影响[J].安徽农业科学,2012,40(3):1461-1462.
[34]Adele Papetti,Maria Daglia,Camilla Aceti.Isolation of an in Vitro and ex Vivo Antiradical Melanoid in from Roasted Barley[J].J Agric Food Chem,2006,54(4):1209-1216.
[35]Cristina Delgado-Andrade,JoséA.Rufián-Henares,and Francisco J.Morales.Assessing the antioxidant activity o melanoidins from coffee brews by different antioxidant methods[J].Journal Agricultural and Food Chemistry,2005,53(20):7832-7836.
[36]严昊,付惠,谢冰.烟草类黑精抗氧化活性初步研究[J].云南化工,2007,60(4):24-27.
[37]阚建全,陈宗道,石轶松,等.豆豉非透析类黑精抗氧化和抑制亚硝胺合成的研究[J].营养学报,1999,21(3):349-351.
[38]Arosha N Wijewickreme,David D Kitts,Timothy DDurance.Reac-tion conditions influence the elementary composition and metal chelating affinity of nondialyzable mode maillard reaction products[J].Journal Agricultural and Food Chemistry,1997,(45):4577-4583.
[39]Fausta N,irella M N,Irene G,et al.Coffee drinking influences plasma antioxidant capacity in humans[J].Journa Agricultural and Food Chemistry,2002,50(21):6211-6216.
[40]五明纪春.大豆豆酱、酱油中褐色色素的生理功能作用[J].大豆通报,2001(2):28-29.
[41]Yaylayan V A.Precursors,formation and determination o furan in foods[J].Journal fur Verbrauch Lebensm,2006(1):5-9.
[42]EFSA.Report of the scientific panel on contaminants in the food chain on provisional findings of furan in food[R].EFSAJournal,2004,137:1-20.
[43]Elif Karacaog Lu,G Ldeniz Selmanog Lu.Effects of heatinduced food contaminant furan on reproductive system of male rats from weaning through postpuberty[J].Food and Chemica Toxicology,2010,(48):1293-1301.
[44]Perez Locas C P,Yaylayan V A.Origin and mechanistic pathways of formation of the parent furan-a food toxicant[J].Journal of Agricultural and Food Chemistry,2004,52(22):6830-6836.
[45]王延平,赵谋明,彭志英,等.美拉德反应产物研究进展[J].食品科学,1991(1):15-19.
[46]李凤丽.绿茶中晚期糖基化终产物含量调查及其生成影响因素研究[D].无锡:江南大学,2016:7.
[47]刘翼翔,景浩.体内美拉德反应及其产物的病理作用研究进展[J].食品与生物技术学报,2010,29(2):162-165.
[48]Greven W L,Anders F,Nagai R,et al.Mesangia accumulation of GA-pyridine,a novel glycolaldehyde-derived AGE,in human renal disease[J].Kidney International,2005,68:595-602.
[49]Li M,Zeng M.Increased accumulation of protein-bound N-(carboxymethyl)lysine in tissues of healthy rats after chronic ora N-(carboxymethyl)lysine[J].Journal of Agricultural and Food Chemistry,2015,63(5):1658-1663
[50]Yoon Y W,Kang T S,Lee B K,et al.Pathobiological role o advanced glycation endproducts via mitogen-activated pro-tein kinase dependent pathway in the diabetic vasculopathy[J].Experimental and Molecular Medicine,2008,40(4):398-406.
[51]Mizukami Y,Sawai Y,Yamaguchi Y.Changes in the concentrations of acrylamide,selected odorants,and catechins caused by roasting of green tea[J].Journal of Agricultural and Food Chemistry,2008,56(6):2154-2159.
[52]Mizukami Y,Kohata K,Yamaguchi Y,et al.Analysis of acrylamide in green tea by gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry,2006,54(19):7370-7377.
[53]胡燕,陈忠杰,李斌.美拉德反应产物的功能特性和安全性研究进展[J].食品工业,2016,37(10):258-261.
[54]Grace C Tong,William K Cornwell,Gary Emeans.Reactions of acrylamide with glutathione and serumbumin[J].Toxicology Letters,2004,147:127-131.
[55]Bakhiya N,Monien B,Frank H,et al.Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation o5-sulfooxymethylfurfural,a reactive nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural[J].Biochemica Pharmacology,2009,78:414-419.
[56]Teubner W,Meinl W,Florian S,et al.Identification and localization of soluble sulfotransferases in the human gastrointestinal tract[J].Biochemical Journal,2007,404:207-215.
[2]周逸群,杨岩涛,贺福元.美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响[J].中草药,2014,45(1):125-130.
[3]Hodge J E.Dehydrated foods,chemistry of browning reactions in model systems[J].Journal Agricultural and Food Chemistry,1953,1(15):928-943.
[4]Waller G R,Feather M S.The Maillard Reaction in Foods and Nutrition[M].Washington:American Chemical Society,1983
[5]Fujimaki M.Namiki M,Kato H.Developments in Food Science,V.13:Amino-Carbonyl Reactions in Food and Biological Systems[J].Amsterdam:Elsevier,1986.
[6]周逸群,贺福元,杨岩涛.美拉德反应研究现状及对中药炮制和制剂工艺研究方法的影响[J].中草药,2014,45(1):125-130.
[7]Scaman C,Nakai S,Aminlari M.Effect of p H,temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran,galactomannan and mannan[J].Food Chemistry,2006,99:368-380.
[8]龚平,阚建全.美拉德反应产物性质的研究进展[J].食品与发酵工业,2009,35(4):141-146.
[9]刘飞,王云,李春华.红茶加工过程香气变化研究进展[J].茶叶科学,2018,38(1):9-19.
[10]Schuh C,Schieberle P.Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:quantitative differences between tea leaves and infusion[J].Journal of Agricultural and Food Chemistry,2006,54(3):916-924.
[11]王秋霜,陈栋,许勇泉,等.中国名优红茶香气成分的比较研究[J].中国食品学报,2013,13(1):195-200.
[12]Muthumani T,Verma D P,Venkatesan S,et al.Influence of climatic seasons on quality of south Indian black teas[J].Journal of Natural Products,2013,3(1):30-39.
[13]王秋霜,乔小燕,吴华玲,等.斯里兰卡五大区域红茶香气物质的HS-SPME/GC-MS研究[J].食品研究与开发,2016,37(22):128-133.
[14]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味,2013,38(7):1-5,13.
[15]Wang Y,Ho C T.Formation of 2,5-Dimethy-4-hydroxy-3(2H)-furanone through methylglyoxal:a Maillard reaction intermediate[J].Journal of Agricultural and Food Chemistry,2008,56:7405-7409.
[16]Chen X M,Kitts D D.Indentification and quantification ofα-dicarbonyl compounds produced in different suger-amino acid Maillard reaction model systems[J].Food Research International,2011,44:2775-2782.
[17]项雷文,陈文韬.美拉德反应对乌龙茶品质形成的影响[J].化学工程与装备,2012,7:13-16.
[18]张秀秀.外源氨基酸和糖对普洱茶品质的影响[D].广州:华南理工大学,2012,7.
[19]姚江,谢丰镐,胡建程.复火对眉茶“火功”香影响及形成机理研究[J].福建茶叶,1990(3):19-24.
[20]杨娟,袁林颖,钟应富,等.工夫红茶色泽与品质相关性研究[J].西南农业学报,2014,27(6):2605-2610.
[21]张海峰,陈梅春,陈峥.初制茶色泽形成的影响因素研究现状[J].食品安全质量检测学报,2017,8(7):2687-2691.
[22]陈泉宾,邬龄盛,王振康.烘焙工艺对乌龙茶美拉德反应产物的影响[J].茶叶科学技术,2014(4):29-31.
[23]吕承秀,王帅,于晓旭.类黑精研究进展[J].2009(12):45-47.
[24]徐清萍.食品类黑精的功能、结构及制备研究进展[J].中国酿造,2008(22):13-15.
[25]陈键,王丽丽,宋振硕.茶叶色素研究进展[J].茶叶科学技术,2013(4):13-16.
[26]刘盼盼,邓余良,尹军峰.绿茶滋味量化及其与化学组分的相关性研究[J].中国食品学报,2014,12(14):174-180.
[27]Susanne Scharbet,Thomas Hofmann.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal o Agricultural and Food Chemistry,2005,53:5377-5384.
[28]Scharbert S,Holzmann N,Hofmann T.Identification of the astringency taste compounds in black tea by combining instrumental analysis and human bioresponse[J].Journal o Agricultural and Food Chemistry,2004,52:3498-3508.
[29]顾谦,陆锦时,叶宝存.茶叶化学[M].北京:中国科学技术大学出版社,2005,9.
[30]黄建琴.氨基酸在茶叶制造中的转化机理及对茶叶品质的影响[J].氨基酸杂志,1992(1):26-29.
[31]周雪芳.焙火对乌龙茶挥发性化合物的影响[D].西南大学,2013.
[32]王彬,刘青茹,叶兴乾,等.加工工艺对绿茶丙烯酰胺生成的影响[J].食品科学,2018,38(8):220-224.
[33]周国红,李彩,董士海.美拉德反应对白酒香味的影响[J].安徽农业科学,2012,40(3):1461-1462.
[34]Adele Papetti,Maria Daglia,Camilla Aceti.Isolation of an in Vitro and ex Vivo Antiradical Melanoid in from Roasted Barley[J].J Agric Food Chem,2006,54(4):1209-1216.
[35]Cristina Delgado-Andrade,JoséA.Rufián-Henares,and Francisco J.Morales.Assessing the antioxidant activity o melanoidins from coffee brews by different antioxidant methods[J].Journal Agricultural and Food Chemistry,2005,53(20):7832-7836.
[36]严昊,付惠,谢冰.烟草类黑精抗氧化活性初步研究[J].云南化工,2007,60(4):24-27.
[37]阚建全,陈宗道,石轶松,等.豆豉非透析类黑精抗氧化和抑制亚硝胺合成的研究[J].营养学报,1999,21(3):349-351.
[38]Arosha N Wijewickreme,David D Kitts,Timothy DDurance.Reac-tion conditions influence the elementary composition and metal chelating affinity of nondialyzable mode maillard reaction products[J].Journal Agricultural and Food Chemistry,1997,(45):4577-4583.
[39]Fausta N,irella M N,Irene G,et al.Coffee drinking influences plasma antioxidant capacity in humans[J].Journa Agricultural and Food Chemistry,2002,50(21):6211-6216.
[40]五明纪春.大豆豆酱、酱油中褐色色素的生理功能作用[J].大豆通报,2001(2):28-29.
[41]Yaylayan V A.Precursors,formation and determination o furan in foods[J].Journal fur Verbrauch Lebensm,2006(1):5-9.
[42]EFSA.Report of the scientific panel on contaminants in the food chain on provisional findings of furan in food[R].EFSAJournal,2004,137:1-20.
[43]Elif Karacaog Lu,G Ldeniz Selmanog Lu.Effects of heatinduced food contaminant furan on reproductive system of male rats from weaning through postpuberty[J].Food and Chemica Toxicology,2010,(48):1293-1301.
[44]Perez Locas C P,Yaylayan V A.Origin and mechanistic pathways of formation of the parent furan-a food toxicant[J].Journal of Agricultural and Food Chemistry,2004,52(22):6830-6836.
[45]王延平,赵谋明,彭志英,等.美拉德反应产物研究进展[J].食品科学,1991(1):15-19.
[46]李凤丽.绿茶中晚期糖基化终产物含量调查及其生成影响因素研究[D].无锡:江南大学,2016:7.
[47]刘翼翔,景浩.体内美拉德反应及其产物的病理作用研究进展[J].食品与生物技术学报,2010,29(2):162-165.
[48]Greven W L,Anders F,Nagai R,et al.Mesangia accumulation of GA-pyridine,a novel glycolaldehyde-derived AGE,in human renal disease[J].Kidney International,2005,68:595-602.
[49]Li M,Zeng M.Increased accumulation of protein-bound N-(carboxymethyl)lysine in tissues of healthy rats after chronic ora N-(carboxymethyl)lysine[J].Journal of Agricultural and Food Chemistry,2015,63(5):1658-1663
[50]Yoon Y W,Kang T S,Lee B K,et al.Pathobiological role o advanced glycation endproducts via mitogen-activated pro-tein kinase dependent pathway in the diabetic vasculopathy[J].Experimental and Molecular Medicine,2008,40(4):398-406.
[51]Mizukami Y,Sawai Y,Yamaguchi Y.Changes in the concentrations of acrylamide,selected odorants,and catechins caused by roasting of green tea[J].Journal of Agricultural and Food Chemistry,2008,56(6):2154-2159.
[52]Mizukami Y,Kohata K,Yamaguchi Y,et al.Analysis of acrylamide in green tea by gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry,2006,54(19):7370-7377.
[53]胡燕,陈忠杰,李斌.美拉德反应产物的功能特性和安全性研究进展[J].食品工业,2016,37(10):258-261.
[54]Grace C Tong,William K Cornwell,Gary Emeans.Reactions of acrylamide with glutathione and serumbumin[J].Toxicology Letters,2004,147:127-131.
[55]Bakhiya N,Monien B,Frank H,et al.Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation o5-sulfooxymethylfurfural,a reactive nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural[J].Biochemica Pharmacology,2009,78:414-419.
[56]Teubner W,Meinl W,Florian S,et al.Identification and localization of soluble sulfotransferases in the human gastrointestinal tract[J].Biochemical Journal,2007,404:207-215.