山葵的风味物质及其功能应用研究进展  

THE PROGRESS OF STUDY ON THE FLAVOR COMPONENTS AND FUNCTION AND APPLICATION OF EUTREMA WASABI

作　　者：杜喜玲[1] 蒲彪[1] 

机构地区：[1]四川农业大学食品科学系,四川雅安625014

出　　处：《食品研究与开发》2008年第1期173-177,共5页Food Research and Development

摘　　要：山葵的风味物质是植物组织中的硫葡糖苷经内源性芥子苷酶水解而产生具有辛辣风味的异硫氰酸酯。山葵的基本概况、风味前体及风味产生机理以及异硫氰酸酯的结构及降解方面的研究进展做一综述,对山葵的功能及其在食品行业中的应用进行了报道,并对山葵的发展前景进行了展望。Flavor components of the Eutrema wasabi are isothiocyanates that endogenous myrosinases catalyste glucosinolates in plant cells.The paper reviewed the research advances of the basic situation of wasabi,the ex-body of taste,the mechanism of flavor form as well as the structure and degradation of isothiocyanates.The function of wasabi and its application in food industry were reported in the article.The perspectives about the development of wasabi were prospected.

关 键 词：山葵 异硫氰酸酯 功能 应用 风味物质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]