小宗特色野果风味物质研究进展  

Research Progress on Flavor Compounds of Small-scale Characteristic Wild Fruits

作　　者：谢雅婷 冯亮 刘双双 严文怡 杨艳 余爱农 Xie Yating;Feng Liang;Liu Shuangshuang;Yan Wenyi;Yang Yan;Yu Ainong(School of Chemistry&Environmental Engineering,Hubei Minzu University,Enshi 445000,China;Hubei Key Laboratory of Biological Resources Protection and Utilization,Enshi 445000,China)

机构地区：[1]湖北民族大学化学与环境工程学院,湖北恩施445000 [2]生物资源保护与利用湖北省重点实验室,湖北恩施445000

出　　处：《中国野生植物资源》2023年第2期80-87,共8页Chinese Wild Plant Resources

基　　金：国家自然科学基金项目(32272456);国家自然科学基金项目(31960512);湖北民族大学创新(创业)项目(MYK2022043)。

摘　　要：野果是非常重要的一类野生植物资源,在中国境内资源丰富,但目前野果的价值未被发挥至最大化,利用率也较低。随着天然产物中风味物质的提取、分离技术日趋成熟及高精密仪器的研发与使用,风味物质的研究也日益深入。野果因其独特的风味而被人们喜爱,其风味物质的提取和分离也是人们研究的热点。目前,关于野果中风味物质研究的文献相对零散,特别是对小宗特色野果中风味物质的含量、种类分布等研究缺乏系统、综合性报道。通过收集野果风味物质研究文献,从小宗特色野果种类、风味物质提取方法、风味物质所属类别及含量等入手,对小宗特色野果风味研究进行了文献综述;并对小宗特色野果在食品加工工业中的应用进行了分析与展望,以期为研究分析小宗特色野果风味物质、小宗特色野果类天然野生植物纵深开发及果树品种改良和选育提供参考。Wild fruits are very important kind of wild plant resources, which are rich in resources in China. But the value of the wild fruits has not been maximized and its utilization rate is still low. With the maturity of the extraction and separation technology of flavor substances and the research and development of high-precision instruments, the research on flavor substances has become more and more in-depth in food industry. Wild fruits are loved by people because of their unique flavor, and the extraction and separation of their flavor substances are also a research hotspot. At present, the research literatures on the flavor of wild fruits are relatively scattered, especially on the types and contents of flavor substances in small-scale characteristic wild fruits, which are lack of corresponded systematic review reports. By collecting the research literatures of wild fruit flavor substances, the researches on small-scale characteristic wild fruit flavor from aspects of wild fruit species, extraction methods of flavor substances, distribution and content of flavor substances have been summarized in manuscripts and so on. At the same time, the application and development prospect of small-scale characteristic wild fruits in the food processing industry have also been explored in the manuscript. It is hoped that this manuscript would provide help for the further development of small-scale characteristic wild fruits flavor substances, the in-depth development of small-scale wild fruits and the improvement and breeding of fruit varieties in future.

关 键 词：野果 风味物质 风味分析 资源高利用率 研究进展 

分 类 号：O65[理学—分析化学]