WALLER G R,FEATHER M S.The Maillard reaction in food and nutrition[M].Washington,DC:American Chemical Society,1983:3-18.
NURSTEN H.The Maillard reaction:chemistry,biochemistry and implications[M].Cambridge:Royal Society of Chemistry,2005:1-30.
AMES J M.Applications of the Maillard reaction in the food chemistry[J].Food Chemistry,1998,62:431.
WRODNIGG T M,EDER B.The Amadori and heyns rearrangements:Landmarks in the history of carbohydrate chemistry or unrecognized synthetic opportunities[J].Top Curr Chem,2001,215:115.
NOGUCHI M,SATOH Y,NISHIDA K,et al.Studies on storage and ageing of leaf tobacco[J].Agr Biol Chem,1971,35:65.
AASLYNG M D,MARTENS M,POLL L,et al.Chemical and sensory characterization of hydrolyzed vegetable protein,a savory flavoring[J].J Agric Food Chem,1998,46(2):481.
OH Y C,SHU C K,HO C T.Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products[J].J Agric Food Chem,1992,40(1):118.
赵谋明,饶国华,林伟锋.烟草蛋白质研究进展[J].烟草科技,2005(4):31.
GAWORSKI C L,HECK J D,BENNETT M B,et al.Toxicologic evaluation of flavor ingredients added to cigarette tobacco:Skin painting bioassay of cigarette smoke condensate in SENCAR mice[J].Toxicology,1999,139:1.
何庆,朱栋梁,张晓宇,等.不同类型烟叶中游离二肽的组成及含量差异分析[J].中国烟草学报,2015(4):1.
ZHI G H,CHI Y L,BAI M X,et al.Separation of amino acids,peptides and corresponding Amadori compounds on a silica column at elevated temperature[J].Journal of Chromatography A,2007,1147(2):165.
FRED J,JOHN P Q,CRAIG M W.LC/ESI-MS determination of proteins using conventional liquid chromatography and ultrasonically assisted electrospray[J].Anal Chem,1994,66:3688.
MELUCCI D,XIE M,RESCHIGLIAN P,et al.Fmoc-Cl as derivatizing agent for the analysis of amino acids and dipeptides by the absolute analysis method[J].Chromatographia,1999,49:317.
CARMELA M,MARIANNA V,AURORA N,et al.Glycation of lysine-containing dipeptides[J].Journal of Peptide Science,2006(12):291.
HORVAT S,JAKAS A.Peptide and amino acid glycation:New insight into the Maillard reaction[J].J Pept Sci,2004(10):119.
YEBOAH F K,YAYLAYAN V A.Analysis of glycated proteins by mass spectrometric techniques:qualitative and quantitative aspects[J].Food,2001,45:164.
TOMAS D,NATHALIE C,STEA P D,et al.Simultaneous quantitative analysis of Maillard reaction precursors and products by high-performance anion exchange chromatography[J].J Agric Food Chem,2003,51:7259.