天然香精香料与生物技术  

Natural flavors and fragrances and biotechnology

作　　者：辛羚[1] 俞苓[2] 齐凤兰[1] 陈有容[1] 

机构地区：[1]上海水产大学食品学院,上海200090 [2]上海应用技术学院,上海200433

出　　处：《食品科技》2004年第11期49-51,54,共4页Food Science and Technology

摘　　要：天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。Natural aroma chemicals and perfume materials are high-value fine chemical products and food additives. Because of the limited availability of material sources and high extracting cost, biotechnology is the most interesting method to produce them. This paper reviewed and discussed the application and advances of fermentation engineering, enzyme engineering, cell engineering and gene engineering in flavors and fragrances.

关 键 词：生物技术 香精香料 生物转化 

分 类 号：TS202.3[轻工技术与工程—食品科学]