手性萜类香料化合物制备的研究进展  

Research Progress on the Preparation of Chiral Terpene Spice Compounds

作　　者：毛悦 汪薇[1] 白卫东[1] 王靖宇 李湘銮 姜浩 赵文红[1] MAO Yue;WANG Wei;BAI Wei-dong;WANG Jing-yu;LI Xiang-luan;JIANG Hao;ZHAO Wen-hong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,广州510225

出　　处：《中国调味品》2023年第5期208-213,共6页China Condiment

基　　金：广东省重点研发项目(2022B020205003);广东省岭南特色食品科学与技术重点实验室(2021B1212040013);广州市科技计划项目(202103000062)。

摘　　要：手性萜类香料化合物具有柠檬、柏油、留兰香等香气,广泛应用于食品、日用品行业中。由于手性萜类香料对映体具有不同的香气特征,加上消费者对高品质天然香料的青睐,手性萜类香料化合物的生物制备法备受关注。文章介绍了柠檬烯、乙酸香茅酯、α-松油醇、香芹酮等萜类香料化合物的制备方法,分析了手性萜类香料生物法制备中面临的问题,旨在为更经济高效的生物法转化手性萜类香料提供借鉴。Chiral terpene spice compounds have lemon,pitch,spearmint and other spice,and are widely used in the food and daily necessity industries.Due to the different aroma characteristics of chiral terpene spice enantiomers and the preference of consumers for high-quality natural spices,the biological preparation method of chiral terpene spice compounds has attracted much attention.In this paper,the preparation methods of chiral terpene spice compounds such as cinene,citronellyl acetate,α-terpineol,carvone are introduced,and the problems faced in the preparation of chiral terpene spice by biological method are analyzed,aiming to provide references for the more economical and efficient conversion of chiral terpene spice by biological method.

关 键 词：手性 萜类香料化合物 制备方法 

分 类 号：TS202.3[轻工技术与工程—食品科学]