果蔬制品中的美拉德反应及其控制方法研究进展

美拉德反应是一种普遍存在于果蔬制品加工和贮藏过程中的非酶促类褐变反应，其反应机制复杂，会引起褐变，破坏产品感官品质，降低食用价值，还会生成有毒有害物质，危害人体健康。本文对果蔬制品中美拉德反应的历程、影响因素和抑制手段进行归纳总结，对目前研究存在的问题进行展望，以期为果蔬制品中美拉德反应的控制提供参考。

Research Progress of Maillard Reaction and Control Methods in Fruit and Vegetable Products

Maillard reaction is a non enzymatic browning reaction commonly existing in the processing and storage of fruit and vegetable products. Its reaction mechanism is complex, which will cause browning, destroy the sensory quality of products, reduce the edible value, produce toxic and harmful substances and endanger human health. This paper summarized the process, influencing factors and inhibition methods of Maillard reaction in fruit and vegetable products, and discussed the problems existing in the current research, in order to provide reference for the control of Maillard reaction in fruit and vegetable products.