类黑精

面包的风味改善了，面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。

Bread aroma is enhanced , as is the crust color , by a build-up of melanoidin compounds from nonenzymatic browning reactions .

煮沸过程加强了美拉德反应、棕色反应，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；

Maillard reaction and Brown reaction were strengthened in the boiling , melanoidin and melanoid compound contents increased , wort chromaticity improved , and the oxidation resistance of wort strengthened .

黑麦芽类黑精体外抗氧化活性的研究

Anti-oxidative Effect of melanoidins from black malt in vitro

丙烯酰胺与类黑精生成量的相关性及其体外代谢初探

Correlation between Acrylamide and Melanoidins and Primary Investigation on Toxicity Metabolism in Vitro

羟甲基糠醛是美拉德反应的重要中间产物，可以转化为类黑精，引起非酶褐变。

Hydroxymethylfurfural ( 5-HMF ) is an intermediary compounds in the formation of melanoidins in Maillard reaction , which can lead to non-enzymatic browning .

结论：黑麦芽类黑精具有较强的抗氧化性，具有开发保健型啤酒，开发天然抗氧化剂的潜力。

The conclusion : melaonidins from black malt have latent force for development in healthy beer or in a new natural antioxidant , which have stronger antioxidant activity .

黄酮类化合物作为啤酒中天然活性物质具有很强的抗氧化作用，焙焦麦芽作为黑啤酒的主要原料因其独特的焙焦工艺而使其含有丰富的类黑精。

Flavonoids in beer as active natural products have very strong antioxidation activity , roasting malt as the main raw material of black beer because of its unique baked craft contains rich melanoidins .