发酵食品中四甲基吡嗪的检测、来源及其微生物合成途径研究进展  

Research progress on detection,source and microbial synthesis pathway of tetramethylpyrazine in fermented foods

作　　者：冯国杨 杨波 邢俊德 范晓军 FENG Guoyang;YANG Bo;XING Junde;FAN Xiaojun(College of Biomedical Engineering,Taiyuan University of Technology,Taiyuan 030600,China;Shanxi Xinghuacun Fenjiu Co.,Ltd.,Fenyang 032205,China;College of Environmental Science and Engineering,Taiyuan University of Technology,Taiyuan030600,China)

机构地区：[1]太原理工大学生物医学工程学院,山西太原030600 [2]山西杏花村汾酒集团有限责任公司,山西汾阳032205 [3]太原理工大学环境科学与工程学院,山西太原030600

出　　处：《中国酿造》2022年第4期1-6,共6页China Brewing

基　　金：山西省2019年度留学人员科技活动择优资助项目(201946);中国山西留学人员创业园入园项目(20180008)。

摘　　要：四甲基吡嗪(TTMP)是中药川穹的有效成分,属吡嗪类生物碱,具有抑制血小板聚集和血栓形成、扩张小动脉、改善微循环和脑血流的作用。发酵食品中的TTMP主要是由美拉德反应和微生物代谢产生,TTMP是发酵食品的健康功能成分之一。该综述重点介绍了发酵食品中TTMP的检测方法、高产TTMP菌种及其生物合成途径,提出发酵食品中TTMP的增产策略,为深入研究TTMP的生物合成路径和TTMP高产菌株应用技术提供重要的理论依据。Tetramethylpyrazine(TTMP)is an effective ingredient of Chuanqiong,a pyrazine alkaloid,which can inhibit platelet aggregation and thrombosis,dilate small arteries,and improve microcirculation and cerebral blood flow.TTMP in fermented food is mainly produced by Maillard reaction and microbial metabolism,and TTMP is one of the healthy functional components of fermented food.This review focused on the detection methods,high-yield TTMP strains and their biosynthesis pathways in fermented foods,and the strategies for increasing TTMP production in fermented foods were put forward,which provided an important theoretical basis for further research on TTMP biosynthesis pathway and TTMP high-yield strain application technology.

关 键 词：四甲基吡嗪 检测方法 生物发酵 合成机制 

分 类 号：Q815[生物学—生物工程]