在食品加工过程中,美拉德反应虽然对提升食品的风味和品质具有重要作用,但也会衍生一些化学危害物.本文综述了美拉德反应对食品风味和色泽等品质的影响,以及美拉德反应产物的抗氧化和抗突变等特性,同时也探讨了美拉德反应产生的丙烯酰胺(acrylamide,AA)、杂环胺(heterocyclic amines,HAs)和晚期糖基化末端终产物(advanced glycation end products,AGEs)等化学危害物的生成机制、分析和抑制方法.由于3类危害物在食品中的含量较低(ng/g～μg/g)且基质非常复杂,因此其检测均需要采用固相萃取等方法进行分离富集,随后可采用超高效液相色谱串联质谱(ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)等方法进行定性定量分析.危害物的抑制主要通过采用更加温和的加工方法、调整工艺参数和添加香辛料及酚类等天然抗氧化物质来实现.%Although Maillard reaction plays an important role in improving food flavor and color,some harmful chemical substances can be derivatized during the reaction.The effects of Maillard reaction on food flavor,color and quality,as well as the antioxidant and antimutagenic properties of Maillard reaction products were summarized in this review.Furthermore,formation mechanism,analytical and inhibition methods of the derivatized harmful substances of Maillard reaction,such as acrylamide (AA),heterocyclic amines (HAs) and advanced glycation end products (AGEs) were also discussed in the article.Due to the very low levels of AA,HAs and AGEs in foods (ng/g～μg/g) and complexity of matrix,separation and enrichment method such as solid phase extraction (SPE) was necessary,and subsequent qualitative and quantitative analysis could be performed by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).These harmful substances could be inhibited by more moderate processing procedures,adjustment of processing parameters and the addition of antioxidants like spices and phenolic compounds.
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