美拉德反应末端产物安全性的生物学评价
结果表明：白鼠初期增重以牛高组（8.29 g）最高，其余都比对照组（7.65 g）低。然而，后期白鼠增重逐步下降，但牛肉组增重仍旧高于对照组，尤其是牛低组（4.04 g）在几组中最高，对照组（2.292 g）仅比猪肉二组高。在心的脏体比中，肉香精组中以牛低组（0.6376%）最高，却都比对照组（0.819%）低。肝的脏体比中，牛高组（4.4849%）是肉香精组中最低的，但比对照组（4.4247%）要高。肝的SOD活力，比起对照组307.036 U/mgprot，猪肉香精低剂量组（407.38 U/mgprot）大大高于对照组。肝的MDA含量中，牛低组是1.3 nmol/ml比对照组的2.17 nmol/ml要低； 肝的GSH—Px组织酶活力中，牛肉组对比对照组的2909.74 umol/L要高出许多，而猪肉组大多在2700 umol/L左右，比较低。同时发现，总胆红素的实验结果普遍在6.5—9.2 umol/L之间，比起正常的1.48-3.56 umol/L要高不少；肌酸激酶也在900—2500 IU/L之间，远高出正常指标；A/G值基本在0.38—0.42之间，对比正常范围大大高出不少。尤其是猪肉低剂量组的0.42严重超标。
综上所述：肉香精品种不同对于器官的影响也是不同的，在肝器官中，添加肉香精的白鼠，其SOD会降低，MDA会升高，猪肉组的GSH-PX会降低，牛肉组的GSH-PX会升高，而且多项数据指出高浓度的肉香精对于肝脏的负担尤其明显。
关键词： 美拉德反应；肉香精；白鼠血液；分析
The Safety Assessment of the Maillard Reaction End Products
Abstract: In this paper, the toxicological research regarding flavors produced by Maillard reaction was conducted. The activity of SOD、the content of MDA、GSH-Px were analyzed in the heart and liver organ. Meanwhile, the activity or content of ALT,AST,TP,ALB ,etc in the blood of mice were determined， and the blood of mice scanned and analyzed by Fluorescence at 260 nm、280 nm、340 nm and 450 nm.
The results show that: In the initial stage, weight gain of BH group (8.29 g) targeted the highest and the rest was lower than the CK group (7.65 g). Later, however, mice weight decline gradually, but weight gain of the Beef group was still higher than the CK group, especially BL group (4.04g) in several groups of top. The CK group (2.292 g) was only higher than the Pork groups.
On the basis of Organ—body ratio of heart , BL group (0.6376 %) which was the highest of all was still lower than the CK group (0.819 %). According to Organ—body ratio of liver, BH group (4.4849 %) was the lowest of all the groups, but higher than the CK group (4.4247 %).
In the SOD activity of liver, compared with the CK group (307.036 U/mgprot), group BL (407.38 U/mgprot) was much higher than that one. About MDA content of liver, BL group （1.3nmol/ml) was lower than CK group (2.17 nmol/ml). In addition, about the organization activity, the Beef groups were both higher than CK group (2909.74 umol/L), while the Pork groups were almost at the low position (nearly 2700 umol/L). What's more, the result of total bilirubin was generally between 6.5umol/L and 9.2umol/L, beyond its normal range (1.48-3.56 umol/L). The result of creatine kinase (900-2500 IU/L) and A/G (0.38-0.42) was abnormal as well. Especially the Pork group (0.42) exceeded bid badly.
Meat flavors varieties with different effects on organ were different. In the liver, if rat was fed on meat flavors, the activity of SOD decreased, the content of MDA rise, GSH - PX of Pork group reduced and GSH - PX of Beef group tended to rise. What's more, a number of data pointed out that the high concentration of meat flavor would aggravated the burden of liver.
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