辣椒、花椒和胡椒中的麻辣化学机制  

Spicy Chemistry in the Three Peppers

作　　者：鲍峰玉[1] BAO Feng-Yu(College of Science,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学理学院,河南郑州450002

出　　处：《化学教育（中英文）》2024年第22期8-14,共7页Chinese Journal of Chemical Education

摘　　要：辣椒、花椒和胡椒是日常生活中常用的香辛料,在化妆品领域有广泛的应用,其主要成分所具有的生物活性对于我们的身体健康具有重要的意义。概述了三椒的起源,介绍了三椒中引发麻辣的酰胺类化合物的结构及其与麻辣的关系、麻辣作用机制、生理功能及合成,期望人们能在享用美食的同时了解麻辣的成因及其对健康的影响。The three peppers are commonly used as spices in our daily life.They are widely used in the field of cosmetics.The biological activities of their main ingredients are of great sig-nifience for our health.The origins of the three peppers as well as their other aspects are out-lined.The structures,the relationship between the structures and spicy,the spicy mechanism,the function and the synthesis of the amide compounds which cause the spicy are introduced.It is expected that people can understand the cause of the spicy and its impact on health while enjoying the delicious food.

关 键 词：辣椒 花椒 胡椒 麻辣 酰胺类化合物 

分 类 号：TS264.3[轻工技术与工程—发酵工程]