1.山东中医药大学,济南 250355
2.山东省中医药研究院,济南 250014
王凯,在读硕士,从事中药炮制研究,E-mail:1654071416@qq.com
戴衍朋,硕士生导师,副研究员,从事中药炮制研究,E-mail:daiyanpeng1027@163.com
收稿:2024-08-07,
录用:2024-09-30,
网络出版:2024-10-08,
纸质出版:2025-04-20
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王凯,曲珍妮,毕钰等.中药炮制加工过程中美拉德反应的研究进展[J].中国实验方剂学杂志,2025,31(08):268-278.
WANG Kai,QU Zhenni,BI Yu,et al.Maillard Reaction in Processing of Traditional Chinese Medicine: A Review[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(08):268-278.
王凯,曲珍妮,毕钰等.中药炮制加工过程中美拉德反应的研究进展[J].中国实验方剂学杂志,2025,31(08):268-278. DOI: 10.13422/j.cnki.syfjx.20250665.
WANG Kai,QU Zhenni,BI Yu,et al.Maillard Reaction in Processing of Traditional Chinese Medicine: A Review[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(08):268-278. DOI: 10.13422/j.cnki.syfjx.20250665.
美拉德反应是由氨基酸、肽、蛋白质等氨基化合物与还原糖、酮、醛等羰基化合物在常温或加热条件下,发生缩合、聚合等一系列复杂反应,最终生成类黑精、芳香化合物等物质的过程。中药的炮制加工常包含加热及添加辅料等工序,为美拉德反应的发生提供了完备的条件。美拉德反应受温度、pH、水分、底物、反应时间、压力等多种因素影响,中药的不同炮制加工工艺及辅料的加入均会影响反应的进行。美拉德反应涉及多种物质,其中多数产物具有显著生理活性或毒性,影响中药功效和药理作用的发挥,也会产生多种风味物质和褐变产物改变中药的风味色泽。该文对中药炮制过程中的美拉德反应机制、影响因素、相关成分、美拉德反应对中药多方面的影响等多角度进行综述,为中药炮制机制及质量控制的进一步完善提供参考。
The Maillard reaction is a complex process in which amine compounds such as amino acids, peptides, and proteins undergo condensation, polymerization, and other reactions with carbonyl compounds such as reducing sugars, ketones, and aldehydes at room temperature or under heating conditions, ultimately producing substances such as melanoidins and aromatic compounds. The processing of traditional Chinese medicine(TCM) often involves heating and the addition of auxiliary materials, providing complete conditions for the occurrence of the Maillard reaction. The Maillard reaction is affected by various factors such as temperature, pH, moisture, substrate, reaction time and pressure, the progress of the reaction also affected by different processing technologies of TCM and the addition of different excipients. The Maillard reaction involves multiple substances, most of which have significant physiological activity or toxicity, affecting the efficacy and pharmacological effects of TCM. It can also produce various flavor substances and browning products that change the flavor and color of TCM. The Maillard reaction mechanism, influencing factors, related components, and the impact of Maillard reaction on various aspects of TCM processing are reviewed from multiple perspectives in this article, providing reference for the further improvement of processing mechanism and quality control of TCM.
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