食品口腔加工过程中舌头的功能  

Functions of Human Tongue during Food Oral Processing

作　　者：王兴群 陈建设[1] Wang Xingqun;Chen Jianshe(Laboratory of Food Oral Processing,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院食品口腔加工实验室,杭州310018

出　　处：《中国食品学报》2020年第6期304-311,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31871885)。

摘　　要：饮食是一个复杂的食品口腔加工过程,包括食物的口腔处理、传送和感官评判等一系列的口腔和大脑行为,而人舌在这一系列的口腔加工过程中起着关键的作用。由于人舌生理结构的复杂性与口腔环境阻碍等原因,所以人们至今无法详细地探究人舌功能及其在食品口腔加工过程中的操作和控制机理,尤其是感知食品在口腔加工过程中的结构和感官的动态变化。本文从人舌生理结构出发,分析固体、软固体和流体食物在饮食过程中的舌体的功能与运动规律,阐释人舌在饮食吞咽过程中的物理作用(搅拌、移动、收缩挤压等)、化学传感(滋味)、物理传感(冷热、位置、质构、形态等)、吞咽(食团成形、食团推送)等作用,以便为建立新的更科学的食品品质体外评价技术提供理论依据。Eating is a highly complicated process of food oral processing,including oral manipulation,transportation,sensation and other oral and brain actions.Tongue is the main oral element which plays a key role in all these oral actions.Due to complex physiology and limited access of the oral cavity,the operating functions and controlling mechanisms of human tongue is still not fully understood.Especially the dynamic change of food structure and sensory perception during food oral processing remains unclear.This review article will firstly summarize the physiological features of human tongue and then analyze the functions and mobility of human tongue during food oral processing,in order to explain the physical(mixing,transporting,extracting and pressing,etc),chemical sensation(tastes),physical sensation(cool/warm,position,texture,shape and form,etc),swallowing(bolus formation and manipulation)and etc.It is hoped that the review will provide theoretical bases for the development of novel techniques for in vitro evaluation of food quality.

关 键 词：舌头 食品口腔加工 口腔生理 口腔感官 人舌结构 

分 类 号：TS201[轻工技术与工程—食品科学] R333.1[轻工技术与工程—食品科学与工程]