Advances in effects and regulation of Maillard reaction on quality of Chinese materia medica
10.7501/j.issn.0253-2670.2019.01.035
- VernacularTitle: 美拉德反应对中药品质的影响及调控研究进展
- Author:
Rui-Ze GONG
1
Author Information
1. Institute of Special Wild Economic Animal and Plant, Chinese Academy of Agricultural Sciences
- Publication Type:Journal Article
- Keywords:
Influencing factors;
Inhibitor intervention;
Kinetic regulation;
Maillard reaction;
Quality of Chinese materia medica;
Regulation research
- From:
Chinese Traditional and Herbal Drugs
2019;50(1):243-251
- CountryChina
- Language:Chinese
-
Abstract:
Maillard reaction is a non-enzymatic browning reaction which is ubiquitous in the food industry and processing of Chinese materia medica (CMM). Maillard reaction can not only change the color and aroma of CMM, extend the shelf life of CMM, but also produce new active substances in CMM. In addition, a small amount of toxic and harmful substances such as 5-hydroxymethylfurfural and advanced glycation end-products produced by Maillard reaction have been given increasingly attention. It is of great significance to control the quality of CMM by changing the reaction temperature, time, potential of hydrogen, adding inhibitors, and anti-oxidants to regulate Maillard reaction. This paper reviews the general situation of Maillard reaction research and its research progress on the quality and regulation of CMM, and provides a reference for further research on the regulation of Maillard reaction for the quality control of CMM.
