手性内酯类化合物的来源及其制备方法研究进展  

Research Progress on the Sources and Preparation Methods of Chiral Lactones

作　　者：汪薇[1,2] 王靖宇 辛璇 任文彬[1,2] 白卫东[1,2] 毛悦 WANG Wei;WANG Jingyu;XIN Xuan;REN Wenbin;BAI Weidong;MAO Yue(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;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]仲恺农业工程学院轻工食品学院,广东广州510225 [2]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,广东广州510225

出　　处：《食品科学》2023年第17期341-351,共11页Food Science

基　　金：广东省重点领域研发计划项目(2022B0202050003);广州市科技计划项目(202103000062);广东省岭南特色食品科学与技术重点实验室项目(KA2104501)。

摘　　要：γ-内酯和δ-内酯类化合物是两类重要的香精香料,在食品和日化香精中应用广泛。由于分子中存在手性中心,这两类内酯两个对映体间的香气特征也存在较为明显的差异,使得它们在香精香料的调配中用途不同。本文综述了食品中常见的手性γ-内酯和δ-内酯类化合物的天然来源、化学结构、香气特征及其制备方法,以期为全面认识手性内酯类化合物及对其制备方法的进一步研究提供参考。γ-andδ-lactones are importantflavor compounds,which are widely used in foods and daily chemicalflavors.Due to the chiral centers in the molecules,the aroma characteristics of the two enantiomers of each of the lactones are quite different,which makes them have different purposes in the formulation offlavors and fragrances.In this paper,the natural sources,chemical structures,aroma characteristics and preparation methods of common chiralγ-andδ-lactones in foods are reviewed in order to provide a comprehensive understanding of chiral lactones and provide a reference for the development of new methods for their preparation.

关 键 词：手性内酯 生物合成 化学合成 Γ-内酯 δ-内酯 

分 类 号：TS202.3[轻工技术与工程—食品科学]