食品科学 ›› 1999, Vol. 20 ›› Issue (1): 15-19.doi: 10.7506/spkx1002-6630-199901004

• 专家约稿 • 上一篇    下一篇

美拉德反应产物研究进展

 王延平,  赵谋明,  彭志英,  马志玲   

  1. 华南理工大学生物科学与工程研究中心; 河北科技大学环境工程系
  • 出版日期:1999-01-15 发布日期:2011-12-04

  Wang-Yan-Ping,   Zhao-Mou-Ming,   Peng-Zhi-Ying,   Ma-Zhi-Ling   

  • Online:1999-01-15 Published:2011-12-04

摘要: 从美拉德反应产物的制备、抗氧化性能、抗诱变性能、消除自由基和活性氧的性能以及对多酚氧化酶的抑制等方面进行综述,并对其作用机理进行了讨论。

关键词:  , 美拉德反应产物; 抗氧化性能; 消除活性氧; 抗诱变; 多酚氧化酶; 类黑精;

Abstract:  The preparation of Maillard reaction products (MRPs), the antioxidative and antimutagenicity of MRPs, Scavenging activity in active oxygen and the activity of inhibiting polyphenoloxidase of ARPs were summarized and the active mechanisms of MRPs were discussed.

Key words: Maillard reaction products (MRPs), Antioxidative act ivily, Scavenging active oxygen, Antimutagenicity, polyphenoloxidase, Melanoidin.