葡萄糖苷类香味前体合成研究进展  

Advance in Synthesis of O-Glucosides as Flavor Precursors

作　　者：毛多斌[1] 胡林[1] 何景福 贾春晓[1] 张文叶[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州市东风路5号450002 [2]郑州卷烟总厂技术中心,郑州市陇海东路76号450000

出　　处：《烟草科技》2006年第4期38-42,共5页Tobacco Science & Technology

摘　　要：综述了目前O-葡萄糖苷类香味前体的6种合成方法:半缩醛羟基卤代法、酰亚胺盐取代半缩醛羟基法、原酸酯作糖苷载体法、葡萄糖作糖苷载体法、全酯化葡萄糖作糖苷载体法和生物转化法,并对各种方法进行了对比分析,认为合成O-葡萄糖苷类物质的关键在于选择合适的糖苷载体和催化剂,生物催化法值得进一步研究。Six existing methods for the synthesis of O - glucosides as a flavor precursor were reviewed and compared . It was considered that the key factors in O - glucosides synthesis were the selection of suitable glucosidic carriers and catalysts, and the further research on biological catalysis was worthwhile

关 键 词：葡萄糖苷 香味前体 烟草 

分 类 号：TS264.3[轻工技术与工程—发酵工程]