辣味感觉的产生及其调控机制研究进展  

Research Progress on the Production and Regulation Mechanism of Spicy Sensation

作　　者：王梓璇 王童童 王敏 韩天龙 刘登勇 WANG Zixuan;WANG Tongtong;WANG Min;HAN Tianlong;LIU Dengyong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《食品科学》2023年第9期367-373,共7页Food Science

基　　金：辽宁省重点实验室开放基金项目(LNKLFS202117);渤海大学博士启动项目(0520BS046,0520BS047)。

摘　　要：辣椒素类物质是辣椒果实中“辣味”的来源,辣椒素类物质通过刺激神经末梢,在神经末梢上和某些分子反应产生生物电脉冲,激活人体神经中的辣椒素受体通道,然后将信号传导到大脑,产生辣味感觉(以下简称辣味)。研究发现,辣味与味觉之间存在协同或抑制作用,不同浓度的辣椒素类物质与味觉的相互作用也不同,因此,本文对辣椒素类物质的种类、化学性质及应用进行概括,阐述辣味的产生,即辣椒素激活辣椒素受体通道的生物学机制,同时探讨辣味与酸味、甜味、苦味、咸味以及鲜味的相互作用,指出目前辣味与味觉相互作用及其潜在影响机制研究方面存在的不足,并展望未来的研究方向,以期为辣味产业的进一步发展提供理论支持。Capsaicin is the source of spicy taste in pepper fruits.Capsaicin stimulates nerve endings and reacts with some molecules to produce bioelectric pulses,which trigger the transient receptor potential vanilloid 1(TRPV1)channal in human nerves,and then transmit the signal to the brain to produce a spicy feeling.It is found that capsaicin synergizes with or inhibits taste,and the interaction between them varies depending on the concentration of capsaicin.Therefore,this paper summarizes the types,chemical properties and applications of capsaicinoids,describes the biological mechanism by which capsaicin causes a spicy sensation,namely activating the capsaicin receptor TRPV1 channel,and discusses the interaction of spiciness with sour,sweet and bitter taste.Next,this review points out the shortcomings of the current research on the interaction between spiciness and taste and the potential underlying mechanism,and provides an outlook on future research directions.It is expected that this review will provide theoretical support for the further development of the spicy foods industry.

关 键 词：辣味感觉 辣椒素 辣椒素受体 辣味传导 味觉 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]