Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in vivo and in food. Malondialdehyde (MDA) and 4‐hydroxy‐2‐nonenel (HNE) are the two most important reactive carbonyl compounds in food. They can react with proteins and nucleic acids and cause biological damage to cells and lead to carbonyl stress. Therefore, they are regarded as representative products of lipid oxidation, toxic molecules, and biomarkers of oxidative stress. Apart from biological toxicity, they can also react with myoglobin and myofibrillar protein and further affect color, gel properties, hydrophobicity, or other properties of food. However, the effects of MDA and HNE on food qualities have not received as much attentions and it is noteworthy that the existing analytical methods for detecting MDA and HNE have a variety of limitations due to the complexity of food samples. To provide a comprehensive understanding of HNE and MDA, the formation mechanism, occurrence, and analytical methods for MDA and HNE in food matrix were summarized in this article. Emphasis is focused on formation mechanism including non‐enzymatic pathway and enzymatic pathway, and detection methods including the extraction methods, the new development of sample pre‐treatment technology and the selection of derivative reagents. Impressively, the reaction mechanism of MDA and HNE with myoglobin or myofibrillar protein is also described to explain how MDA and HNE affect food quality.

中文翻译：

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食品中典型的活性羰基化合物：形成、对食品质量的影响和检测方法

反应性羰基化合物是一大类含有一个或多个羰基的高反应性亲电化合物，可通过体内和食物中的脂质氧化产生。丙二醛 (MDA) 和 4-羟基-2-壬烯醇 (HNE) 是食品中两种最重要的反应性羰基化合物。它们可以与蛋白质和核酸发生反应，对细胞造成生物损伤并导致羰基应激。因此，它们被认为是脂质氧化的代表产物、毒性分子和氧化应激的生物标志物。除了生物毒性外，它们还会与肌红蛋白和肌原纤维蛋白发生反应，并进一步影响食物的颜色、凝胶特性、疏水性或其他特性。然而，MDA 和 HNE 对食品品质的影响并未受到太多关注，值得注意的是，由于食品样品的复杂性，现有的检测 MDA 和 HNE 的分析方法存在多种局限性。为了全面了解 HNE 和 MDA，本文对食品基质中 MDA 和 HNE 的形成机制、发生和分析方法进行了总结。重点介绍了包括非酶促途径和酶促途径的形成机制，以及包括提取方法、样品前处理技术的新发展和衍生试剂的选择在内的检测方法。令人印象深刻的是，还描述了 MDA 和 HNE 与肌红蛋白或肌原纤维蛋白的反应机制，以解释 MDA 和 HNE 如何影响食品质量。