在加热条件下，糖发生降解或与氨基酸反应产生5-羟甲基糠醛（HMF）。HMF具有细胞毒性。尽管HMF的安全性仍存在争议，但国际组织已开始对部分食品中HMF的含量进行限定。目前国内外已有对蜂蜜、果汁等高糖食品中HMF形成的相关研究，而对于富含氨基酸和肽的热反应肉味香精体系，急需进行系统研究。前期工作研究了蜂蜜和蛋糕中糖对HMF形成的影响，本项目拟在此基础上，系统地研究热反应肉味香精中HMF的形成机理和动力学。首先，结合文献调研，建立适合肉味香精中HMF的检测方法，并检测市售产品中HMF的含量，以了解行业现状。其次，设计包括3种热反应模型的肉味香精模拟体系，通过检测分析中间产物和HMF，逐步深入研究糖、氨基酸、肽、反应条件等因素对HMF形成的影响。最后，总结归纳出HMF的形成机理和动力学规律。本项目旨在为我国食品中HMF限量标准的制定提供依据，对维护肉味香精行业的健康发展及食品安全具有重要意义。

The saccharide could be degraded or reacted with amino acids into 5-hydroxymethylfurfural (HMF) during heating. HMF is a cytotoxicity compound. Although the HMF safety remains controversial, the HMF content has been limited in some foods by international organizations. Currently, the HMF formation in some sugar-rich foods, such as honey and fruit juice, has been studied at home and abroad. But the HMF formation in thermo-reaction meat flavours with rich in amino acids and peptides should be studied urgently and systematically. In our previous work for honey and cakes, the effects of sugar on HMF formation had been studied. Based on previous study, in this work, we intend to systematically study the kinetics and mechanism of HMF formation in thermo-reaction meat flavours. First, a suitable method for the determination of HMF in meat flavours should be established according to the literatures, and the HMF content is detected in the commercial meat flavours in order to understand the status of its industry. Second, the meat flavours reaction model system is designed including 3 thermo-reaction models. By detecting and analyzing the HMF and intermediates, the influencing factors for the HMF formation are investigated, such as saccharide, amino acids, peptides and reaction conditions. And then, the kinetics and mechanism of HMF formation is summarized. This work aims to provide a basis for the HMF limit of food in our country. It is significant to food safety and the healthy development of meat flavours industry.