内酯类物质在食品中的贡献及形成机制  

The Contribution and Formation Mechanism of Lactones in Food

作　　者：谭杰 郑茜玥 曹维 TAN Jie;ZHENG Xiyue;CAO Wei(Wuhan Customs Technology Center,Wuhan 430050,China)

机构地区：[1]武汉海关技术中心,湖北武汉430050

出　　处：《现代食品》2022年第11期25-27,共3页Modern Food

摘　　要：随着人们生活水平的提高,人们对饮食的重视程度也越来越高。食品中的内酯类物质主要包含γ-内酯、δ-内酯等,此类物质对食品的风味形成有较为重要的调节作用,能使食品呈现奶香、麦香、果香等。因此,研究食品中内酯类物质的风味贡献及形成机制具有重要意义。本次研究综述了食品中常见的内酯类物质,进一步对其主要成分和甜香气贡献展开分析,总结了对食品风味贡献较大的内酯类物质的形成机制,并对当前研究中存在的问题和未来研究方向进行归纳与展望,为全面认识食品中内酯类风味化合物及其形成,改善食品风味并提高食品品质,实现食品产业转型和升级提供参考。With the improvement of people’s living standards,people pay more and more attention to diet.Lactone in food mainly includeγ-lactone,δ-lactone and other substances,and these substances have a relatively important regulatory effect on the formation of food flavor and can make food present milk flavor,wheat flavor,fruit flavor,etc.Therefore,it is of great significance to study the flavor contribution and formation mechanism of lactones in food.This study reviewed the common lactones in food,further carried out a series of analysis of their main components.The composition of lactones in food and their contribution to sweet aroma are summarized,and the formation mechanism of lactones that contribute more to food flavor is finally summarized,and the existing problems in current research and future research directions are summarized and prospected.It provides a reference for comprehensively understanding the lactone flavor compounds in food and their formation,improving food flavor and improving food quality,and realizing the transformation and upgrading of the food industry.

关 键 词：δ-内酯 Γ-内酯 内酯类物质 风味 生物合成机制 葫芦巴内酯 

分 类 号：R284.1[医药卫生—中药学]