阿魏酸苯环取代衍生物改良支链氨基酸苦味味觉的研究  

The bitterness inhibition effect of ferulic acid and its phenyl ring substituted derivatives on branched chain amino acids

作　　者：王浩[1] 李加兴 郑建仙[1] WANG Hao;LI Jiaxing;ZHENG Jianxian(College of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510640,China;Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology,Changsha,Hunan 410004,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]湖南井矿盐工程技术中心,湖南长沙410004

出　　处：《食品与机械》2023年第8期6-11,共6页Food and Machinery

基　　金：国家自然科学基金面上项目(编号:NSFC31972010)。

摘　　要：目的:探索阿魏酸苯环3位上的基团变化对支链氨基酸苦味的抑制效果及呈味特性。方法:通过化学合成阿魏酸及其苯环取代衍生物,经傅里叶红外光谱、核磁共振氢谱和质谱结构鉴定,使用电子舌测试阿魏酸及其衍生物对支链氨基酸的苦味改良效果,包括:苦味抑制率、自身风味以及对其他味道的影响。结果:阿魏酸及其苯环取代衍生物分子对支链氨基酸均表现出一定的苦味抑制效果,除A_(4)(—F)衍生物分子对缬氨酸的苦味抑制效果与阿魏酸(—OCH_(3))接近,在不同的添加量下阿魏酸的苦味抑制效果均优于其他衍生物。结论:分子基团的大小和电负性强弱可能是影响苦味抑制效果的关键因素,阿魏酸苯环上3号位的—OCH_(3)对苦味抑制效果最优。Objective:This study aimed to explore the effect of group changes at the third position of the benzene ring of ferulic acid(FA)on the bitterness inhibition effect of branched chain amino acids and their flavor characteristics.Methods:FA and its phenyl ring substituted derivatives were synthesized and their structures were identified by Fourier transform infrared spectroscopy,nuclear magnetic resonance spectroscopy,and mass spectrometry.The electronic tongue test was used to evaluate the improvement in the bitter taste of branched-chain amino acids by FA and its derivatives,including bitterness inhibition rate,self-flavor,and the effect on other tastes.Results:The results showed that FA and its phenyl ring substituted derivatives exhibited certain bitterness inhibition effects on branched-chain amino acids,and the bitterness inhibition effect of FA was superior to that of other derivatives at different addition amounts except for the A_(4)(—F)derivative,which had a similar bitterness inhibition effect on valine as FA(—OCH_(3))did.Conclusion:The size of molecular groups and strong electronegativity might be the key factors affecting the bitter inhibition effect,—OCH_(3) at position 3 on the benzene ring showed the best bitter inhibition effect.

关 键 词：苦味抑制 阿魏酸 电子舌 支链氨基酸 衍生物 

分 类 号：TS201.2[轻工技术与工程—食品科学]