摘要
通过S曲线法测定了9种天然产物中的香气物质的识别阈值,并将这9种香气物质按食品中常见的5种香韵(烤香、木香、甜香、酸香和果香香韵)进行分类,研究香气二元混合物之间的相互作用研究,香韵结构两两组合共得到32组混合物,通过双向协同研究,共计64组数据,不同香韵的香气物质之间呈现的相互作用大部分是掩盖效果和协同效果,小部分呈现出加成作用。利用分子对接技术对4组香气物质(5-甲基糠醛、丁酸、愈创木酚和丙酸)与嗅觉受体OR1D2进行研究,结果显示,香气化合物可以通过氢键和疏水键与嗅觉受体OR1D2上的氨基酸残基发生相互作用,从而激活嗅觉受体,以实现香味的感知。香气化合物之间会通过竞争活性位点来使某种气味被感知到的强度减弱,而有些香气化合物之间可能会相互协作与受体之间的活性位点结合,从而表现出协同作用。
The recognition thresholds of aromatic substances in 9 natural products were determined by S-curve method,and the 9 aroma substances were classified according to 5 common flavors(roasted,woody,sweet,sour and fruity)in food.The interaction between binary aroma mixtures was studied.32 groups of mixtures were obtained by the combination of aroma structures.A total of 64 groups of data were obtained through two-way collaborative research.Most of the interactions between aroma substances of different flavors were masking effect and synergistic effect,while a small part showed additive effect.Molecular docking technology was used to study four groups of aroma compounds(5-methylfurfural,butyric acid,guaiacol and propionic acid)and olfactory receptor OR1D2.The results showed that aroma compounds could interact with amino acid residues on olfactory receptor OR1D2 through hydrogen bonds and hydrophobic bonds,thus activating olfactory receptors to realize fragrance perception.Aromatic compounds competed with each other for active sites to weaken the perceived intensity of a certain odor,while some aromatic compounds might cooperate with each other to bind to the active sites between receptors,thus showing synergy.
作者
安彤
梁德民
费婷
牛云蔚
张圣航
蒋圆圆
AN Tong;LIANG Demin;FEI Ting;NIU Yunwei;ZHANG Shenghang;JIANG Yuanyuan(Key Laboratory of Cigarette Smoke,Technical Center of Shanghai Tobacco Group Co.,Ltd.,Shanghai 201315;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)
出处
《中国食品添加剂》
CAS
北大核心
2023年第6期119-129,共11页
China Food Additives
