References
- 1.FINOT P A.Historical perspective of the Maillard reaction in food science[J].Ann N Y Acad Sci,2005,1043:1-8.
- 2.HODGE J E.Dehydrated foods,chemistry of browning reactions in model systems[J].J Agric Food Chem,1953,1(15):928-943.
- 3.LI H.Study on the formation pathway and regulation mechanism of main bitter compounds in Maillard reaction[D].Guangzhou:South China University of Technology,2019.
- 4.PAN L H,YAO L H,WU J Q,et al.Reviews on the Maillard reaction[J].China Condiment,2008,33(4):25-27,32.
- 5.FU L,LI T G.Reviews on maillard reaction[J].Food Sci Technol,2006,22(12):9-11.
- 6.LERTITTIKUL W,BENJAKUL S,TANAKA M.Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH[J].Food Chem,2007,100(2):669-677.
- 7.DUAN J Y,WANG Y,WANG Z L,et al.Application of Maillard reaction in aquatic products[J].China Condimen,2024,49(2):199-202.
- 8.LIU X D,XIAO Y,WU J M,et al.Effect of heating on the main components and antioxidant activities of Maillard reaction products[J].Cereals Oils,2024,37(3):139-143.
- 9.MA X J,ZHAO J S,HUANG Q R,et al.Effects of thermal reaction conditions on dicarbonyl compoundsand flavor substances in glucose-alanine sweet-flavored Maillard reaction model system[J].Sci Technol Food Ind,2024,45(16):114-120.
- 10.SUN L P,WANG D F,XU Y,et al.Effect of pH and heating time on volatile products of Maillard reaction[J].Sci Technol Food Ind,2009,30(4):122-125.
- 11.ZHOU Y Q,HE F Y,YANG Y T,et al.Research situation of Maillard reaction and its influence on research methods for processing and preparation process of Chinese materia medica[J].Chin Tradit Herb Drugs,2014,45(1):125-130.
- 12.GONG R Z,HUO X H,ZHANG L,et al.Advances in effects and regulation of Maillard reaction on quality of Chinese materia medica[J].Chin Tradit Herb Drugs,2019,50(1):243-251.
- 13.CHEN L B,ZHU F M,LI J.Effect of drying temperature on changes of Maillard reaction main index components in processing of black ginseng[J].Stor Proc,2020,20(6):120-125
- 14.QIAN M,BAI W D,ZHAO W H,et al.Effects of amino acids and reducing sugars on Maillard reaction products[J].Food Sci,2016,37(13):31-35.
- 15.WU Y H,QIN J H,HUANG M Q,et al.Analysis of substrates and products of non-enzymatic browning in Chinese chestnut[J].Chin Agricultu Sci Bull,2012,28(30):267-271.
- 16.YAN L P.A Novel technology of chicken product based on enzymatic hydrolysis and Maillard reaction[D].Nanjing:Nanjing Agricultural University,2009.
- 17.WANG Z Y.Research on seafood seasoning based on Melard reaction products[D].Haikou:South China University of Tropical Agriculture,2002.
- 18.MARTINS S I,MARCELIS A T,VAN BOEKEL M A.Kinetic modelling of amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways.Part Ⅰ--reaction mechanism[J].Carbohydr Res,2003,338(16):1651-1663.
- 19.MA X J,GAO J Y,TONG P,et al.Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure[J].J Sci Food Agric,2017,97 (15):5168-5175.
- 20.WU S H,ZONG W,ZHAO G Y,et al.Effect of high-pressure microfluidization on physical and chemical properties of red jujube juice[J].Food Sci,2016,37(23):118-122.
- 21.WU H L,WANG Z Q,HAN C,et al.Factors affecting the Maillard reaction[J].Mod Food Sci Technol,2010,26(5):440-444.
- 22.RAMONAITYTE D T,KERSIENE M,ADAMS A,et al.The interaction of metal ions with Maillard reaction products in a lactose-glycine model system[J].Food Res Int,2009,42(3):331-336.
- 23.KIM D H,CHUN S H,OH N S,et al.Anti-inflammatory activities of Maillard reaction products from whey protein isolate fermented by Lactobacillus gasseri 4M13 in lipopolysaccharidestimulated RAW264.7 cells[J].J Dairy Sci,2019,102(9):7707-7716.
- 24.DU Q Q,YANG C.Analysis of volatile components in processed Panax notoginseng by HS-GC-MS[J].Pharm Res,2023,42(8):567-573.
- 25.ZHANG Y.Study on the mechanism of hawthorn in the charring process and the material basis of coke smell[D].Chengdu:Southwest Jiaotong University,2016.
- 26.GONG R Z,LIU S X,SHAO Z J,et al.Study on formation regularity and kinetics of advanced glycation end-products during processing of boiled Cervi Cornu Pantotrichum[J].Chin Tradit Herb Drugs,2020,51(7):1852-1861.
- 27.WU C,XU L,MA Y C,et al.Study on the correlation between Codonopsis pilosula oil removal,color,moisture,and 5-HMF[J].J Chin Med Mater,2019,42(4):782-784.
- 28.LIU C,WANG L X,YANG X Y,et al.Comparison of UPLC fingerprint and determination of index components before and after processing of Cyperi Rhizoma processed with four excipients[J].Chin J Exp Tradit Med Form,2021,27(15):76-82.
- 29.MENG X L,WANG B,HU C,et al.Exploring the correlation between the processing of Radix Rehmanniae Radix and Maillard reaction based on HPLC-MS and network pharmacology[J].J Chin Med Mater,2020,43(1):61-70.
- 30.LIU L J,XU B,ZHANG Q.Maillard reaction and content changes of paeoniflorin in processing of Radix Paeoniae Alba[J].Chin Arch Tradit Chin Med,2020,38(3):74-77,264.
- 31.ZHU J J,LIN L,ZHOU Q,et al.Comparison on quality of honey processed Lilii Bulbus prepared by traditional empirical and pharmacopoeial methods based on chemical analysis and sensory techniques[J].Chin J Exp Tradit Med Form,2024,30(19):198-205.
- 32.LEI X,ZHANG W S,XUE H,et al.Maillard reaction and influencing factors in the extraction of polysaccharides from Anemarrhena[J].Chem Engin,2020,34(6):90-94.
- 33.ZHANG Y,WAN J,ZHOU X.Effect of coking on the contents of amino acids in hawthorn[J].Amino Acids Biotic Resour,2013,35(3):28-31.
- 34.CHENG L,LI J.Determination of reducing sugar and total sugar content in hawthorn slices by 3,5-dinitrosalicylic acid method[J].Light Ind Sci Technol,2016,32(3):25-28.
- 35.SHI J L,JIANH H P,XU J,et al.Determination of reducing sugar in different processed products of Oryzae Fructs Germinatus[J].China Pharm,2012,15(3):318-320.
- 36.SONG D Y,HE H Y,ZHOU Y,et al.Study on determination of reducing sugar from haw flakes with 2,4-dinitrophenol spectrophotometry[J].Food Ind,2015,36(9):274-277.
- 37.LIU D P,WANG Y,WANG G Y,et al.Correlation analysis of color change and Maillard reaction during processing of Gardeniae Fructus Praeparatus[J].China J Chin Mater Med,2020,45(10):2382-2388.
- 38.ZHOU R J.Study on the synthesis regulation,physiologicalactivity evaluation of Amadori compounds and itsapplication in cherry tomato powder preparation[D].Wuxi:Jiangnan University,2022.
- 39.WANG X Y,WANG S,LIU H,et al.Simultaneous determination of 22 Amadori compounds in tobacco leaves by HPLC-MS/MS[J].Tobacco Sci Technol,2021,54(4):40-48.
- 40.LI C Y.Detection,regulation and functionality study of Amadori compounds in pear syrup[D].Wuxi:Jiangnan University,2023.
- 41.CHEN R X,GU W,LUO M,et al.Determination of three α-dicarbonyl compounds in Fructus Chaenomelis fermented beverage by ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)[J].Food Ferment Ind,2020,46(18):197-202.
- 42.SONG M J.Determination of α-dicarbonyl compounds and its distribution in propolis[D].Beijing:Chinese Academy of Agricultural Sciences,2021.
- 43.LIU W T.Effects of processing conditions and ingredients on heat-induced hazards in sunflower seeds processing[D].Nanchang:Nanchang University,2024.
- 44.LI E C,HE J M,JIN H T,et al.Research progress of pharmacological activity and toxicity of 5-hydroxymethylfurfural[J].Chin J Pharmacov,2018,15(4):210-215.
- 45.WANG Y,GU D L,FAN J,et al.Changes of content of 5-HMF and stilbene glycoside in Polygoni Multiflori Radix during nine-time repeat of steaming and sun-drying[J].Chin J Pharmacov,2022,19(12):1291-1294,1308.
- 46.LV L M,GAO J,LI D W,et al.Determination of 5-hydroxymethylfurfural in steamed codonopsis radix by HPLC[J].Jiangxi Chem Ind,2022,38(4):107-111.
- 47.LUO Y H,LIU N,YUAN F L,et al.Correlation between color change in Lonicera japonica Thunb and the content of active ingredients as 5-hydroxymethylphenidate[J].J Human Ecol Sci,2021,8(4):38-42.
- 48.WU C,XU L,XU B,et al.Correlation between 5-hydroxymethylfurfural content and color of Rehmanniae Radix and Rehmanniae Radix Praeparata[J].Chin Pharm J,2020,29(5):314-321.
- 49.WU C,XU L,MA Y C,et al.Determination of 5-hydroxymethylfurfural(5-HMF)in Massa Medicata Fermentata(MMF)and its processed products[J].Anal Instrum,2019,5:89-94.
- 50.LIU C,GONG R Z,ZHANG L,et al.Study on production of 5-hydroxymethylfurfural in processing Crataegus pinnatifida Bge and antioxidant activity of extracts[J].Spec Wild Econ Animal Plant Res,2019,41(4):29-35.
- 51.WU C,XU L,MA Y C,et al.Comparation of 5-hydroxymethylfurfural content in Ophiopogonis Radix from different habitats[J].Nat Prod Res Dev,2019,31(9):1567-1572.
- 52.CHANG L,CHEN Z Z,WANG D,et al.Contents of 5-HMF during the processing of three species of polygonatum by HPLC and GC-MS[J].China Pharm,2015,18(3):387-390.
- 53.YANG M M,YUAN X X,LI H B,et al.Effects of Rehmanniae Radix Preparata and Poria on decoction amounts of three constituents in Corni Fructus[J].Chin Tradit Pat Med,2017,39(8):1642-1645.
- 54.ZHU J H,HU W P,WANG Y,et al.Influence of Rehmannia glutinosa-Dioscorea opposite drug pair compatibility on the contents of catapol,5-HMF and adenosine[J].China J Tradit Chin Med Pharm,2016,31(9):3725-3728.
- 55.LONG C Y,WANG C Q,OU J Y,et al.Reduction mechanism of 5-hydroxymethylfurfural by phloretin and its application in Cantonese-style moon cakes[J].Food Ferment Ind,2024,50(3):132-140.
- 56.YU J J,YU X H,SHI L L,et al.Effects of phenolic acid impregnation on the formation of advanced glycation end products and heterocyclic aromatic amines in roasted peanuts[J].Food Sci,2023,44(16):98-105.
- 57.LIU W T,LI C,XIE M Y.Content analysis of advanced glycation end products in six nuts[C]//Chinese Society of Food Science and Technology.Abstracts of the 18th Annual Meeting of Chinese Society of Food Science and Technology,2022:2.
- 58.ZHANG Y M.Study on the inhibitory effect and mechanism of taxifolin on theformation of advanced glycation end products[D].Nanchang:Jiangxi University of Traditional Chinese Medicine,2023.
- 59.YUAN Y,HOU X F,FENG L,et al.Inhibition of puerarin on formation of advanced glycation end products in vivo and in vitro[J].Chin Tradit Herb Drugs,2017,48(7):1386-1390.
- 60.CHEN Y Y,LI Y L,LUO Q,et al.Inhibitory effect of catechin and epicatechin on middle and advanced stage glycation end products in aging beer[J].China Brew,2018,37(5):140-145.
- 61.KONG Y F,LIANG Y G,XIONG Q J,et al.Inhibitory effects of polyphenols on dietary advanced glycation end products and related diseases:A review[J].Food Sci,2022,43(13):227-236.
- 62.KANG S M.Study on inhibition on advanced glycation endproducts in model food process system by anthraquinone components derivatives from Aloe[D].Shengyang:Shenyang Agricultural University,2016.
- 63.WU J M.Study on the interaction of three α-dicarbonyl compounds with HSA and DNA and the inhibition of their glycosylation[D].Nanchang:Nanchang University,2023.
- 64.SUN T,LI M,XIE J,et al.Inhibitory effect of flavonoid compounds on dietary nonenzymatic glycation[J].Food Sci,2014,35(3):47-49.
- 65.YANG L J.The inhibition and mechanism of protein Nε-carboxymethyllysine fromation by catechin[D].Yangling:Northwest A&F University,2014.
- 66.LI X M,DENG R H,KONG Y H,et al.Inhibitory effect of rutin on the formation of advanced glycation end products (AGEs) from Bovine Serum Albumin[J].Food Sci, 2014,35(3):86-89.
- 67.GUO Y R,WANG D,LI H,et al.Inhibitory effects of Perilla frutescens leaf extract on advanced glycation end products formation in glucose-lysine models of Maillard system[J].J Food Safety Quality,2023,14(16):143-151.
- 68.WEN D H,LI X,HUANG D Y.Research progress on melanoidins in food[J].J Food Safety Quality,2018,9(9):2004-2009.
- 69.ZHENG J D,SUN M X,YAO J W,et al.Separation and antioxidant activity evaluation of melanoidins from lager beer[J].Mod Food Sci Technol,2017,33(10):127-132.
- 70.PENG S L,PAN C L,KANG M Y,et al.Extraction,antioxidant activity and chemical stability of melanoidin extract from stewed roast duck[J].Food Ferment Ind,2021,47(2):22-29.
- 71.JIA Q C,LI Y.Study on optimization of ultrasonic extraction technology,stabilityand antioxidation of melanoidin from black garlic[J].Sci Technol Food Ind,2023,44(19):235-243.
- 72.LOPACHIN R M,GAVIN T.Molecular mechanism of acrylamide neurotoxicity:Lessons learned from organic chemistry[J].Environmental Health Perspectives,2012,120(12):1650-1657.
- 73.OUYANG Y,ZHAO K Q,FONG Y N,et al.A review of the biological activities and potential health risks of Maillard reaction products[J].Food Sci,2021,42(17):350-362.
- 74.XU X Y,LIANG J J,ZHU B Q,et al.Simultaneous determination of acrylamide and L-asparagine in Atractylodis Macrocephalae Rhizoma after thermal processing by multi-walled carbon nanotubes-dispersive solid-phase extraction combined with liquid chromatography-tandem mass spectrometry[J].Occup Health,2023,39(10):1306-1311.
- 75.HAN K,XING F L,QU X L.Determination of acrylamide in coking hawthorn by capillary electrophoresis[J].J Hebei Norm Univ:Nat Sci Ed,2013,37(5):500-503.
- 76.LU Y S,ZHAO Y,WANG Z S,et al.Determination of seven heterocyclic aromatic amines in Chinese medicine by ultra performance liquid chromatography-quadrupole-orbitrap-linear ion trap mass spectrometry[J].J Food Safe Quality,2021,12(4):1427-1434.
- 77.XUE C,DENG P,QUAN W,et al.Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance[J].Food Control,2022,138(8):109038.
- 78.PUANGSOMBAT K,JIRAPAKKUL W,SMITH J S.Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties[J].J Food Sci,2011,76 (8):T174-180.
- 79.SHEN X C,LI X,ZHANG Y L,et al.Effects of common spices on the formation of heterocyclic amines in sauce pork[J].Sci Technol Food Ind,2018,39(13):243-247.
- 80.XUE C,QUAN W,LI Y,et al.Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory[J].Food Chem,2022,385:132660.
- 81.XUE C,DENG P,QUAN W,et al.Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance[J].Food Control,2022,138(8):109038.
- 82.LI X Y,XU X Y,LEI Q Q,et al.Effect of spice extract and its main components on the production of heterocyclic amines in fried pork[J].China Condi,2022,47(3):21-27.
- 83.GAO J J,LI S,MA R,et al.Protective effect of Coreopsis tinctoria Nutt. ethanol extract against acrylamide-induced liver injury[J].Mod Food Sci Technol,2022,38(8):17-26.
- 84.ZHAO X.Research on the determination method,influencing factors,and inhibition technology of acrylamide[D].Baoding:Hebei University,2008.
- 85.PENG J Y,HUANG Y Z,WEN J W,et al.Analysis of color and odor changes of different processed products of Paeoniae Radix Alba based on HS-GC-MS and electronic sensory techniques[J].Chin J Exp Tradit Med Form,2024,30(20):141-150.
- 86.SHI Y B,BO R,LI M X,et al.Discrimination of different processing degrees and quantitative study of processing end point of vinegar-processing Cyperi Rhizoma pieces based on electronic sensory technology[J].China J Chin Mater Med,2023,48(18):5003-5013.
- 87.WANG G N,XIE S M,DAI Y T.Study on the change of compositions and Maillard browning reaction in guang citri reticulatae pericarpium during ageing[J].J Guangdong Pharm Univ,2023,39(2):73-81.
- 88.XU W J,DONG H P,HAN T,et al.Effects of steaming on characters and main components of wine-fried Ligustri Lucidi Fructus[J].Mod Chin Med,2021,23(8):1437-1443.
- 89.CHEN P,XIAO X Y,MEI T,et al.Study on color and odor change of Coicis Semen bran stir-fry based on bionic technology[J].Chin Tradit Herb Drugs,2022,53(14):4285-4297.
- 90.XIE Y,ZHONG L Y,XUE X,et al.Optimization of processing technology of braised Rehmanniae Radix based on multiple indexes and response surface technology and correlation between components and color[J].China J Chin Mater Med,2022,47(18):4927-4937.
- 91.YU L,ZHONG R F,WEI H,et al.Optimization processing and determination of chromatic value of Cibotium barometz[J].Chin Tradit Pat Med,2022,47(18):4927-4937.
- 92.XU Y.Study on the "coke aroma" materialbasis that promote digestion andthe synergistic mechanism of "Jiaosanxian" after charred[D].Chengdu:Southwest Jiaotong University,2018.
- 93.CUN X B.Studies on the common materials of herbs with "spleen-stimulated activity" after wheat bran-frying based on Maillard reaction[D].Nanjing:Nanjing University of Chinese Medicine,2013.
- 94.FAN H.Analysis of odor gases in animal medicine and preliminary study on odor correction in leech processing[D].Chengdu:Chengdu University of Traditional Chinese Medicine,2023.
- 95.ZHANG F,MU C J,HE Q J,et al.Exploring the mechanism of betel nut scorching "focusing on spleen"[J].World Latest Med Inf,2018,18(86):220-221.
- 96.YANG G M,ZHANG Y L,LI M,et al.Content changes of substrates of Maillard reaction during processing of Fructus Corni[J].J Food Sci Biotechnol,2017,36(8):884-889.
- 97.YANG G M,ZHANG Y L,DAI T T,et al.Protective effect of Maillard reaction products of Fructus Corni on CCl4-induced liver injury in mice[J].Tradit Chin Drug Res Clin Pharmacol,2015,26(6):786-790.
- 98.JING Y F,WU Y L,SHEN Q,et al.Antidiarrhea effect of coked rice and its influence on intestinal tract bacteria in mice with senna leaf resulted diarrhea[J].Chin J Microecol,2012,24(4):321-323.
- 99.FONG B,CHEN S J,JIANG H,et al.Research on trend of ligustrazine from Shanxi aged vinegar[J].Agric Prod Pro:Innov Version,2011(9):69-74.
- 100.JIANG L,WANG C,XING Y,et al.Effects of different extraction methods on active components and antioxidant activity of Astragalus Radix extract[J].Food Res Dev,2022,43(16):119-126.
- 101.QIAN J Y,LIU J.The anti mutagenic effect of Maillard reaction products[J].Food Sci,1997,18(8):11-13.
- 102.GUO X X.On antimicrobial activity of maillard raction products from clamworm Perinereis aibuhitensis Grube[J].J Guuangdong Univ Petrochem Technol,2011,21(3):28-30.


