辣椒碱类化合物的萃取、生物活性及其在食品保鲜中的应用  

The extraction,biological activities of capsaicinoids and its application in food preservation

作　　者：曹珍珍[1] 周林燕[1] 李淑荣[1] 李亚茹[1] 张乐[1,2] 魏明[1,2] 彭春红[1,2] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与发酵工业》2013年第12期152-156,共5页Food and Fermentation Industries

基　　金：农业部公益性行业科技项目(No.201303079)

摘　　要：文中介绍了辣椒碱类化合物的化学结构和理化性质,概述了辣椒碱类化合物的萃取方法、生物活性及其在食品保鲜中的应用研究。This paper reviewed the chemical structure and physicochemical property of capsaicinoids, and also described the extraction, biological activities of capsaicinoids and its application in food preservation in detail. Therefore, the extracting methods of capsaicinoids should be further improved and its application in food preservation was expected to be widely studied in future work.

关 键 词：辣椒碱类化合物 理化性质 萃取 生物活性 食品保鲜 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]