功能食品苦味功能因子生理活性及其掩苦技术的研究进展  

Research progress in bioactivities of the bitter compounds in functional foods and their bitter taste masking technology

作　　者：任建敏[1] 吴四维[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067

出　　处：《食品工业科技》2013年第3期396-400,共5页Science and Technology of Food Industry

摘　　要：随着经济发展和生活水平的提高,人们对生活质量和健康的关注度提高,功能食品已成为食品工业21世纪发展的重要方向。本文介绍了功能食品常用的苦味功能因子的化学结构及生理活性,重点从苦味产生的机理概述了功能食品苦味的掩盖技术。With the economic development and improvement of living standards,life quality and health level has highly attracted attentions.The functional foods are the important trend of food industry in the 21 Century.According to a large number of research results,some bitter compounds that are commonly used in functional foods, chemical structure and their bioactivities were expounded.The mechanism of bitter formation were also discussed, the bitter taste masking technology in the functional foods were mainly reviewed.

关 键 词：功能食品 苦味因子 生理活性 掩苦 

分 类 号：TS201[轻工技术与工程—食品科学]