Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.
Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.
复制标题
美拉德反应对中国传统食品烤鸭风味及安全性的影响。
DOI：
10.1002/jsfa.7297
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发表时间：
2016-04
影响因子：
4.1
通讯作者：
Yiming Zhou;Fan Xie;Xiaoli Zhou;Yuqiang Wang;Wen Tang;Ying Xiao
中科院分区：
文献类型：
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作者：
Yiming Zhou;Fan Xie;Xiaoli Zhou;Yuqiang Wang;Wen Tang;Ying Xiao
背景技术烤鸭是一种代表性的烧烤食品，其风味主要是通过美拉德反应产生的。然而，在热处理过程中会产生一些潜在有毒化合物，对健康构成潜在风险。这项工作的目的是分析美拉德反应对中国传统食品烤鸭风味和安全性的影响。结果 对不同烘烤时间（0、10、20、30、40、50 和 60 分钟）的鸭子进行了分析。 40和50分钟的烤鸭表现出可接受程度的感官属性，但60分钟的烤鸭表现出最丰富的香气化合物。观察到抗氧化活性随着烘烤而增加，60 分钟的烤鸭显示出最高的抗氧化活性（1,1-二苯基苦肼，39.3 µmol Trolox g(-1) 样品）。烤鸭50分钟和60分钟提取物中分别检测到丙烯酰胺(0.21 µg g(-1))和5-羟甲基糠醛(0.089 µg g(-1))含量最高。此外，60分钟烤鸭的水提取物表现出较高的乳糖脱氢酶释放率（51.9%）并大大增加细胞凋亡。结论 烤鸭时间过长引起的剧烈美拉德反应有利于烤鸭的色香味和抗氧化活性，但可能不利于健康。
BACKGROUND Roast duck is one kind of representative roast food whose flavor is mainly produced by the Maillard reaction. However, some potentially toxic compounds are generated in the thermal process and are a potential health risk. The aim of this work was to analyze the effects of the Maillard reaction on flavor and safety of a Chinese traditional food: roast duck. RESULTS Ducks with different roasting times (0, 10, 20, 30, 40, 50 and 60 min) were analyzed. The 40 and 50 min roast ducks exhibited an acceptable degree of sensory attributes, but the 60 min roast duck showed the most abundant aroma compounds. Antioxidant activities were observed to increase with roasting, and the 60 min roast duck showed the highest antioxidant activities (1,1-diphenylpicryhydrazyl, 39.3 µmol Trolox g(-1) sample). The highest content of acrylamide (0.21 µg g(-1)) and 5-hydroxymethylfurfural (0.089 µg g(-1)) were detected in the 50 and 60 min roast duck extract, respectively. Furthermore, water extract from 60 min roast ducks manifested a higher lactose dehydrogenase release ratio (51.9%) and greatly increased cell apoptosis. CONCLUSION The drastic Maillard reaction in duck induced by long roasting time could be advantageous for color, aroma and antioxidant activities in roast ducks, but might be not beneficial to health.