硫苷及其代谢产物对十字花科蔬菜风味形成的作用研究进展  

Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables

作　　者：刘梦婷 梅源 刘佳琦 赵吉春 赵楠 葛黎红 LIU Mengting;MEI Yuan;LIU Jiaqi;ZHAO Jichun;ZHAO Nan;GE Lihong(College of Life Science,Sichuan Normal University,Chengdu 610101,China;Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Food Science,Southwest University,Chongqing 400715,China;Key Laboratory of the Evaluation and Monitoring of Southwest Land Resources(Ministry of Education),Sichuan Normal University,Chengdu 610068,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川省农业科学院农产品加工研究所,四川成都610066 [3]西南大学食品科学院,重庆400715 [4]四川师范大学西南土地资源评价与监测教育部重点实验室,四川成都610068

出　　处：《食品科学》2024年第23期349-357,共9页Food Science

基　　金：四川省育种联合攻关项目(2023YZ002);四川省农业科学院“1+9”揭榜挂帅项目(1+9KJGG007)。

摘　　要：十字花科蔬菜因其独特风味倍受消费者青睐,硫苷及其代谢产物对十字花科蔬菜的风味形成具有重要贡献。硫苷是由β-D-硫葡萄糖基、磺酸肟基团和R基侧链等结构组成的一类含硫化合物,可通过酶促或非酶促等多种途径作用转化为呈不同风味的异硫氰酸酯、腈类、硫氰酸酯、硫醇等众多风味化合物,从而对十字花科蔬菜的滋味和气味造成影响。本文概述硫苷及其代谢产物的组成,解析硫苷在十字花科蔬菜中合成与转化所涉及的代谢途径,并梳理硫苷及其代谢产物与风味呈现之间的关系,以期为十字花科蔬菜及相关加工产品的风味分析与调控提供理论依据。Cruciferous vegetables are highly favored by consumers due to their unique flavor,with glucosinolates and their metabolites making important contributions to the flavor formation in cruciferous vegetables.Glucosinolates are a class of sulfur-containing compounds composed of aβ-D-thioglucose moiety,sulfoxyl amino groups,and R-group side chains.They can be converted into various flavor compounds such as isothiocyanates,nitriles,thiocyanates and thiols through enzymatic or non-enzymatic pathways,thereby significantly influencing the taste and aroma of cruciferous vegetables.This article outlines the composition of glucosinolates and their metabolites,analyzes the metabolic pathways involved in the synthesis and conversion of glucosinolates in cruciferous vegetables,and elucidates the relationship between glucosinolates and their metabolites and flavors.The aim is to provide a theoretical basis for the flavor analysis and regulation of cruciferous vegetables and related processed products.

关 键 词：硫苷 硫苷代谢产物 十字花科蔬菜 风味 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]