摘要
类黑精是由美拉德反应生成的深褐色大分子物质,可以在食物热加工过程中获得,主要来源于咖啡、面包、饼干、食醋、啤酒等食品.类黑精分子结构中绑定了蛋白、多聚糖、多酚等物质,采用裂解结合质谱、核磁共振等技术,可得到类黑精中含有酰胺、吡咯、吡嗪、吡啶等结构单元.此外,类黑精还具有广谱的紫外吸收、较大荧光斯托克斯位移等光谱学特性.近年来利用食物来源的类黑精具有的天然、安全无毒、稳定性好等优点,以及自身的抗氧化、抗菌、肠道益生元、防紫外线等特性,将其应用于食品防腐剂、保鲜剂、健康食品等方面.文章对类黑精的分子结构特性以及在食品方面的应用现状进行综述,以期为类黑精在食品领域的创新研发和应用提供重要参考.
Abstract
Melanoidin is a complex macromolecular substance with a deep brown color,formed as a result of the Maillard reaction during food processing at high temperatures.It is commonly found in various food products such as coffee,bread,biscuits,vinegar,and beer.The molecular structure of melanoidin involves binding to proteins,polysaccharides,and polyphenols.Advanced analytical techniques including fragmentation-based mass spectrometry and nuclear magnetic resonance have been employed to elucidate the structural composition of melanoidin molecules,revealing the presence of structural units such as amide,pyrrole,pyrazine,and pyrimidine.In addition to,melanoidin exhibits notable spectroscopic properties including broad-spectrum ultraviolet absorption and significant fluorescence Stokes shift.In recent years,the natural,safe,non-toxic,stable and other advantages of food-derived melanoidins,as well as their own antioxidant activity,antimicrobial property,intestinal prebiotic,anti-ultraviolet and other properties,have been widely applied to food preservatives,fresh-keeping,health food and other aspects.This comprehensive review aims to provide an in-depth overview of the molecular structure characteristics of melanoidin while also highlighting its current applications within the realm of food science.By doing so it seeks to serve as a valuable reference for researchers engaged in innovative research endeavors related to the utilization of melanoidins within the food industry.
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