The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and VC or polyphenol does not play an important role in the color formation.

• 结果显示:美拉德反应和焦糖化是主要的非酶褐变反应,VC、多酚类物质对颜色形成不起主要的贡献作用;果糖和蔗糖在非酶褐变反应中起重要的作用,葡萄糖的作用几乎可忽略不计。