香兰素的合成方法及应用

介绍了香兰素的合成方法及其在食品、医药等方面的应用。结合国内外的最新研究进展 ,综述了香兰素的化学合成方法和生物合成方法。通过对合成香兰素各种方法的安全性、技术可行性的比较分析 ,认为发酵法是最具有发展前景的方法。     

阿魏酸的功能和应用

阿魏酸是植物界普遍存在的一种酚酸 ,在植物体内很少以游离态存在 ,主要与低聚糖、多胺、脂类和多糖形成结合态。它有许多保健功能 ,如清除自由基、抗血栓、抗菌消炎、抑制肿瘤、防治高血压、心脏病、增强精子活力等。阿魏酸毒性低 ,易于为人体代谢 ,其用途越来越广泛。阿魏酸在食品工业中主要用于制备天然香兰素、抗氧化剂、防腐剂、交联剂和机能促进剂等 ,阿魏酸可通过化学合成法和提取法获得     

阿魏酸的功能和应用

阿魏酸是植物界普遍存在的一种酚酸，在植物体内很少以游离态存在，主要与低聚糖、多胺、脂类和多糖形成结合态。它有许多保健功能，如清除自由基、抗血栓、抗菌消炎、抑制肿瘤、防治高血压、心脏病、增强精子活力等。阿魏酸毒性低，易于为人体代谢，其用途越来越广泛。阿魏酸在食品工业中主要用于制备天然香兰素、抗氧化剂、防腐剂、交联剂和机能促进剂等，阿魏酸可通过化学合成法和提取法获得。     

天然植物多糖提取工艺及研究进展

天然植物中含有的多糖具有多种生物活性和毒性较低的特点,受到业内人士的广泛探究。但是多糖本身的结构较为复杂,多糖分子量和结构由于单糖聚合的方式、大小和构型等因素有着很大差异,所以无论是用化学合成还是生物合成多糖都是非常困难的。随着时代的进步,多糖的提取工艺从简单到复杂,不仅提高了多糖的提取率,还能提高多糖的纯度。本文主要叙述的是在天然植物中提取多糖工艺和工艺研究,以促进多糖工艺进步,为相关研究提供参考。     

β-胡萝卜素生产方法研究进展

综述β-胡萝卜素的生产方法及相关研究进展,包括天然β-胡萝卜素的提取方法、β-胡萝卜素的化学合成法及生物合成法.     

共轭亚油酸的生理活性及制备方法研究进展

旨在为进一步提高共轭亚油酸产量提供理论依据,总结概述了共轭亚油酸的生理活性与制备方法的研究进展。共轭亚油酸是一种天然存在于反刍动物体内的物质,具有降低胆固醇含量、抗癌、抗氧化、提高免疫力等重要生理功能,在减肥、癌症治疗、哮喘治疗等方面发挥了重要作用,在功能性膳食研发领域拥有巨大潜力。由于共轭亚油酸的天然含量与来源无法满足人们日常生活的需求,因此研究更高产率的共轭亚油酸的合成方法一直是热点内容。合成共轭亚油酸的方法主要有生物合成法和化学合成法,生物合成法中的微生物合成法和酶催化异构化合成法是近年来的研究热点。     

发酵合成香兰素研究进展

阐明了生物合成香兰素的必要性，综述了发酵合成香兰素的研究进展。     

食品色素的生物合成研究进展

目前天然色素越来越受到人们的关注。通过生物合成的方法生产色素,可以缩短生产周期,提高品质和产量。本文主要论述通过微生物发酵、植物组织培养和微藻类养殖等生物工程技术生产天然色素的研究进展。     

天然食品防腐剂及其在食品中的应用研究

食品防腐剂是指为提高食物的色、香、味,或者为延缓由微生物、酶解和氧化引起的食品降解,而添加到食物中的天然物质或化学合成物质。在食品工业中,常用的防腐剂主要为化学合成防腐剂,由于人们食品安全意识的逐步提高,以及化学合成防腐剂对人体健康存在潜在的风险及隐患,消费者对于化学防腐剂的安全性一直存在顾虑。相比之下,天然防腐剂因其抑菌效果好、绿色天然和无毒性的特点越来越受到人们的青睐,消费者对天然防腐剂的需求也日益增加。因而天然防腐剂已然成为当下的研究热点,并且在当今食品行业已得到广泛的研究和应用。文章综述了植物、动物和微生物等不同来源的天然防腐剂及其在食品中的应用,以提高食品质量,延长食品保质期。     

生物法生产香兰素研究进展

香兰素广泛用于食品工业和其它行业中,世界上年消费量达6000吨。目前市场上销售的香兰素主要为人工合成,但天然香兰素更受人们欢迎,价格也高得多。本文综述了国外采用生物方法利用不同前体物质生产香兰素的研究进展。     

香兰素的生物合成

简介了香兰素的应用、生产现状。概述了近年来利用发酵工程、酶工程以及细胞工程等生物技术生产香兰素的方法。最后简单比较了各种方法生产香兰素的经济性、安全性 ,认为生物技术 ,特别是发酵工程将广泛用于香兰素的生产     

Design of a fungal bioprocess for vanillin production from vanillic acid at scalable level by Pycnoporus cinnabarinus

The biotechnological process of vanillin production from vanillic acid by Pycnoporus cinnabarinus was scaled-up at the laboratory level. Vanillin production was studied in two types of bioreactors, a mechanically agitated and an air-lift bioreactor. In the mechanically agitated bioreactor where vanillin was produced in greater quantities, oxygen availability was studied during the growth and production phases. A maximal aeration rate (90l/h equivalent to 0.83 volume of air/volume of medium/min or vvm) during the growth phase and a minimal aeration rate (30 l/h equivalent to 0.28 vvm) during the production phase were necessary to increase vanillin production to 1260 mg/l. Vanillic acid bioconversion to vanillin occurred under the conditions of reduced dissolved oxygen concentration, gentle agitation, high carbon dioxide production and low specific growth rate. However, under these conditions, vanillin production was accompanied by a significant amount of methoxyhydroquinone. Vanillin over a concentration of 1000 mg/l was shown to be highly toxic to the growth of P. cinnabarinus on agar medium. The application of selective XAD-2 resin led to a reduction of vanillin concentration in the medium, thus limiting its toxicity towards the fungal biomass as well as the formation of unwanted by-products such as methoxyhydroquinone and allowed the concentration of vanillin produced to reach 1575 mg/l.     

Vanillin biotechnology: the perspectives and future

The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron and is extensively used in various applications, e.g., as a food additive in food and beverages and as a masking agent in various pharmaceutical formulations. It is also considered a valuable product for other applications, such as metal plating and the production of other flavoring agents, herbicides, ripening agents, antifoaming agents, and personal and home-use products (such as in deodorants, air fresheners, and floor-polishing agents). In general, three types of vanillin, namely natural, biotechnological, and chemical/synthetic, are available on the market. However, only natural and nature-identical (biotechnologically produced from ferulic acid only) vanillins are considered as food-grade additives by most food-safety control authorities worldwide. In the present review, we summarize recent trends in fermentation technology for vanillin production and discuss the importance of the choice of raw materials for the economically viable production of vanillin. We also describe the key enzymes used in the biotechnological production of vanillin as well as their underlying genes. Research to advance our understanding of the molecular regulation of different pathways involved in vanillin production from ferulic acid is still ongoing. The enhanced knowledge is expected to offer new opportunities for the application of metabolic engineering to optimize the production of nature-identical vanillin. © 2018 Society of Chemical Industry     

Improved rapid authentication of vanillin using δ13C and δ2H values

Vanilla still remains one of the most important and widely used flavours in the food industry and is also extensively employed by fragrance and pharmaceutical manufacturing companies. Natural vanilla flavour, extracted from the pods of the tropic orchid vanilla, is considerably more expensive than synthetic vanillin. The disparity of prices between natural vanillin and that derived from other sources has given rise to many cases of fraudulent adulteration, and for more than 30 years, strenuous efforts have been made to authenticate sources of vanillin. Stable isotope analysis is one of the most powerful analytical tools to distinguish between natural vanillin and that originating from other sources. Recently, a rapid and precise method for analysis of both δ¹³C and δ²H values of plant methoxyl groups has been published. Here, we report an application of the method for the control of authenticity of vanillin. Carbon and hydrogen stable isotope values of the vanillin molecule and vanillin methoxyl groups of vanillin samples of different origins including authentic and synthetic samples were measured. The results clearly show that use of this approach provides a rapid and reliable authenticity assessment of vanillin. The technique used for these studies is robust and rapid, involves minimum sample preparation and requires only a small amount of vanillin sample, usually 1 mg for stable carbon and 4 mg for stable hydrogen analysis.     

香兰素在食品贮藏保鲜中的应用研究进展

随着人们对食品安全问题认识的提高,天然多功能食品添加剂正受到人们越来越多的关注。香兰素作为一种易提取的天然香味化合物,因其原料成本低、生产工艺成熟,被广泛应用于食品贮藏保鲜和加工尤其是乳制品的加工中。本文主要介绍香兰素的结构与性质,综述香兰素在食品贮藏保鲜中的应用,包括抑菌作用、抗氧化作用、稳定剂作用,并提出香兰素在应用上还值得研究的问题,展望其应用前景。     

Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems

ABSTRACT: The effects of milk proteins on vanillin intensity reduction were studied in a phosphate buffer (pH 6.5) using urea and sodium dodecyl sulfate (SDS) as bond disrupting agents. The reduction of vanillin occurred immediately as the protein was introduced to the system. Bovine serum albumin (BSA) interacted more with vanillin than sodium caseinate (CAS) did. Heat treatment had no effect on vanillin reduction of the CAS system; however, free vanillin content was higher in the heated than nonheated BSA system. Hydrogen bonding appeared to be a major force for the interaction of vanillin and CAS. However, hydrophobic interaction seemed to be more important than hydrogen bonding in the vanillin and BSA system.     

食用香料香兰素和乙基香兰素的合成新进展

介绍香兰素和乙基香兰素的合成方法,并综述了近十年来香兰素和乙基香兰素合成技术的新进展,同时对草酸电解法、对羟基苯甲醛法以及生物转化法等新技术作了若干展望。     

植物油基印刷油墨研究进展

回顾了油墨的发展历史及研究现状.介绍了印刷油墨的分类、用途,并对植物油基油墨的制备工艺,所用原料、特点及优越性进行了简单地叙述.得出应积极研究开发对环境友好的植物油基油墨,减少或消除有害物质的使用与生产,着手解决植物油基油墨发展中存在的价格、干燥速度慢、应用范围窄的现实问题,以引导绿色的、可再生、能生物降解的植物油基油墨快速发展.