摘要
不饱和烷基酰胺是花椒呈麻味的重要物质,从花椒中鉴定出的麻味物质主要成分有α-、β-、γ-、δ-山椒素等及其衍生物。麻味物质通过激活瞬时受体电位(transient receptor potential,TRP)V1和TRPA1离子通道或抑制两孔钾离子通道激发感觉神经元。麻味强度受麻味物质结构的影响,不同结构的麻味物质引起不同的受体激活,产生不同程度的辛麻感。麻味物质的制备方法主要有两种:利用系列柱层析、制备色谱等进行纯化的常规方法和利用适当化学反应进行制备的化学合成方法。本文对花椒中麻味物质的主要种类、麻味物质的呈味机理及麻味物质的制备方法3个方面的研究现状进行综述,为麻味物质进一步的系统化深入研究提供一定支持。
Unsaturated alkylamides, a class of important pungent and tingling compound present in prickly ash, are mainly composed of α-, β-, γ-and δ-sanshool and their derivatives. These compounds stimulate sensory neurons by activating transient receptor potential（TRP） V1 and TRPA1 or inhibiting two-pore potassium ion channels. The strength of numb taste is affected by the structure of pungent and tingling compounds, which activate different receptors to produce different numb taste intensities due to their different structures. Currently, there are two commonly used methods to prepare pungent substances： conventional extraction by column chromatography and preparative chromatography, and chemical synthesis by appropriate chemical reactions. In this paper, the major types of pungent and tingling compounds in prickly ash are summarized and the current knowledge about the mechanism of the perception of these compounds and the methods for their preparation are reviewed. We hope that this review will provide useful information for the systematic and intensive study of numb-taste substances.
作者
徐丹萍
蒲彪
叶萌
卓志航
付本宁
XU Danping;PU Biao;YE Meng;ZHUO Zhihang;FU Benning(College of Food Science,Sichuan Agricultural University,Yaan 625014,China;College of Forestry,Sichuan Agricultural University,Chengdu 611130,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第13期304-309,共6页
Food Science
基金
国家林业局林业公益性行业科研专项(201304703)
国家林业局行业标准制修订项目(2015-LY-184)
关键词
麻味物质
不饱和烷基酰胺
呈味机理
制备方法
pungent compounds
unsaturated alkylamide
mechanism of perception
preparation methods
