Maillard Reaction in Processing of Traditional Chinese Medicine： A Review
10.13422/j.cnki.syfjx.20250665
- VernacularTitle:中药炮制加工过程中美拉德反应的研究进展
- Author:
Kai WANG
1
;
Zhenni QU
2
;
Yu BI
1
;
Dianhua SHI
2
;
Yanpeng DAI
2
Author Information
1. Shandong University of Traditional Chinese Medicine，Jinan 250355，China
2. Shandong Academy of Chinese Medicine，Jinan 250014，China
- Publication Type:Journal Article
- Keywords:
Maillard reaction;
processing;
influencing factors;
chemical component;
efficacy;
traditional Chinese medicine;
research progress
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(8):268-278
- CountryChina
- Language:Chinese
-
Abstract:
The Maillard reaction is a complex process in which amine compounds such as amino acids， peptides， and proteins undergo condensation， polymerization， and other reactions with carbonyl compounds such as reducing sugars， ketones， and aldehydes at room temperature or under heating conditions， ultimately producing substances such as melanoidins and aromatic compounds. The processing of traditional Chinese medicine（TCM） often involves heating and the addition of auxiliary materials， providing complete conditions for the occurrence of the Maillard reaction. The Maillard reaction is affected by various factors such as temperature， pH， moisture， substrate， reaction time and pressure， the progress of the reaction also affected by different processing technologies of TCM and the addition of different excipients. The Maillard reaction involves multiple substances， most of which have significant physiological activity or toxicity， affecting the efficacy and pharmacological effects of TCM. It can also produce various flavor substances and browning products that change the flavor and color of TCM. The Maillard reaction mechanism， influencing factors， related components， and the impact of Maillard reaction on various aspects of TCM processing are reviewed from multiple perspectives in this article， providing reference for the further improvement of processing mechanism and quality control of TCM.
