双乙酰的制备、分析方法及其在食品中应用的研究进展  

Research progress on preparation and analysis of diacetyl and its application in food

作　　者：莫丽媛 王文亮[1] 张剑[1] 侯福荣 宋莎莎[1] 弓志青[1] 乔丽萍[2] 王延圣[1] MO Liyuan;WANG Wenliang;ZHANG Jian;HOU Furong;SONG Shasha;GONG Zhiqing;QIAO Liping;WANG Yansheng(Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300450,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,山东济南250100 [2]天津科技大学食品科学与工程学院,天津300450

出　　处：《食品与发酵工业》2025年第6期360-368,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2023YFD2100500);山东省重点研发计划项目(2023TZXD031,2023TZXD032)。

摘　　要：双乙酰是一种天然安全的挥发性风味化合物,主要存在于发酵产品和水果香气中。双乙酰因其特有的黄油气味和良好的抑菌功效,常作为合成香料和防腐剂应用于食品工业生产。该文系统地阐述了双乙酰的理化性质、安全性、制备及其分析方法;总结了双乙酰在乳制品、酒类和调味品、肉及肉制品和采后果蔬等行业的应用研究,旨在推动双乙酰的深入研究和产业化应用,并为进一步探索其功能机制和相关开发提供理论依据。Diacetyl is a natural and safe volatile flavor compound mainly found in fermented products and fruit aromas.Because of its unique butter smell and good antibacterial effect,diacetyl is often used as a synthetic flavor and preservative in food industry.In this paper,the physicochemical properties,safety,preparation,and analysis methods of diacetyl at home and abroad in recent years were systematically described.Different research on the applications of diacetyl in dairy products,wine,flavoring,meat and meat products,and postharvest fruits and vegetables were summarized to promote the in-depth research and industrial application of diacetyl,providing theoretical basis for further exploration of its functional mechanism and related development.

关 键 词：双乙酰 制备 分析 应用 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]