美拉德反应（Maillard reaction）.docVIP

美拉德反应（Maillard reaction） Quote: what is the virtue response, please? Why didnt you hear about it? Indeed, you can not hear of the virtue reaction, and no one knows what it is. The correct answer is: Maillard reaction Maillard reaction is a universal non enzymatic browning phenomenon. It has been used in the production of food flavor, and it has been in recent years in our country. The application of Maillard reaction in flavor production has been studied in many foreign countries, and there is little research and application in China. This technology has a very good application in meat flavor and tobacco flavor. The essence of the essence of meat with natural flavor, with the deployment of technology can not be compared to the role. The application of Maillard reaction in essence in the field to break the traditional production technology and flavor category, is a new application technology of flavor spices production, worthy of research and extension, especially in condiment industry. 1 Maillard reaction mechanism In 1912, French chemist Maillard discovered that the mixture of glycine and glucose formed brown substance when heated. Later, it was found that such reactions not only affected the color of the food, but also played an important role in its aroma, and called this reaction non enzymatic browning reaction (nonenzimicbrowning) [1]. In 1953, Hodge made a systematic explanation of the mechanism of Maillard reaction, which could be divided into 3 stages, [2 to 4]. 1.1 initial stage 1.1.1 Schiff base formation (ShiffBase): amino acids are heated with reduced sugars, and amino groups are condensed with carbonyl groups to form Schiff bases. Generation of 1.1.2N- substituted amines: cyclization of Schiff bases. 1.1.3Amadori compounds are generated: N- substituted sugar amines are rearranged by Amiadori to form Amadori compounds (1 - amino - 1 - deoxy - 2 - keto sugar). The 1.2 intermediate stage is in the intermediate stage, and the Amadori compound reacts through