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阿魏酸及其衍生物在食品添加剂领域研究进展 总被引:1,自引:0,他引:1
《中国食品添加剂》2019,(1):170-176
阿魏酸及其衍生物抗氧化效果好、性质稳定,且多来自于自然植物,在食品、药品、化妆品领域都有很高的应用价值。本文对阿魏酸及其衍生物的来源、合成、结构和性质进行了简单介绍,并对其在食品添加剂中作为食品抗氧化剂、食品香料、食品交联剂的研究进展进行了综述,最后探讨了可能面临的问题并展望应用前景。 相似文献
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阿魏酸衍生物在医药、化妆品、食品等方面都有广泛应用,本文主要。通过同传统的化学合成方法的比较说明了生物催化合成方法的优势。 相似文献
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阿魏酸具有抗氧化、降血脂、抑菌消炎等生理功能,阿魏酸酯酶可以使阿魏酸甲酯、低聚糖阿魏酸酯等以酯键结合的阿魏酸游离出来,同时将香豆酸等抗氧化活性物质水解释放,在食品及医药等行业具有很大的应用价值。本文对微生物发酵产阿魏酸酯酶及其理化性质、结构、分类进行了阐述,同时对不同来源的阿魏酸酯酶基因克隆及阿魏酸酯酶在食品和医药等行业的应用进行了综述。 相似文献
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甾醇阿魏酸酯是甾醇C3位上的羟基与阿魏酸结合脱水形成的结合态植物甾醇衍生物,可分为环木菠萝烯醇阿魏酸酯、β-谷甾醇阿魏酸酯、豆甾醇阿魏酸酯、菜油甾醇阿魏酸酯、二氢谷甾醇阿魏酸酯等,是甾醇酚酸酯主要的天然存在形式,广泛存在于水稻、玉米、大豆、小麦等粮油产品中。由于甾醇阿魏酸酯兼具植物甾醇和阿魏酸的结构,研究表明其比游离甾醇和阿魏酸具有更显著和更综合的生物功效。本文概述了甾醇阿魏酸酯的分布、结构和理化性质,综述了其降低血清胆固醇水平、抗氧化、抗炎症、抗肿瘤等生物活性和植物萃取法、化学合成法、生物合成法、分离纯化等制备方法,比较分析了其高效液相色谱、气相色谱、薄层色谱等分析检测方法的优劣,并从制备方法、分析技术、功效评价及其机理研究等方面对甾醇阿魏酸酯研究开发前景进行了分析和展望,为甾醇阿魏酸酯进一步研究开发利用指明方向。 相似文献
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共轭亚油酸酯类衍生物具有抗氧化、抗癌、降低胆固醇、减肥、降血糖血脂等多种生理功能,在食品、化妆品、医药及饲料行业中均具有广阔的应用前景。为了推动共轭亚油酸酯类衍生物的生产应用,综述了共轭亚油酸酯类衍生物的种类及合成方法、分离纯化方法、检测方法、储存稳定性及其应用。指出推动酶法合成共轭亚油酸酯类衍生物工业化、多种分离纯化方法结合以及进一步提高共轭亚油酸酯类衍生物的储存稳定性是今后的重点研究方向。 相似文献
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目的:探索阿魏酸苯环3位上的基团变化对支链氨基酸苦味的抑制效果及呈味特性。方法:通过化学合成阿魏酸及其苯环取代衍生物,经傅里叶红外光谱、核磁共振氢谱和质谱结构鉴定,使用电子舌测试阿魏酸及其衍生物对支链氨基酸的苦味改良效果,包括:苦味抑制率、自身风味以及对其他味道的影响。结果:阿魏酸及其苯环取代衍生物分子对支链氨基酸均表现出一定的苦味抑制效果,除A4(—F)衍生物分子对缬氨酸的苦味抑制效果与阿魏酸(—OCH3)接近,在不同的添加量下阿魏酸的苦味抑制效果均优于其他衍生物。结论:分子基团的大小和电负性强弱可能是影响苦味抑制效果的关键因素,阿魏酸苯环上3号位的—OCH3对苦味抑制效果最优。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献
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