工业微生物2017，Vol.47Issue(4)：61-65,5.DOI:10.3969/j.issn.1001-6678.2017.04.010
蜂蜜中内源性物质苯甲酸的研究进展
Research progress in endogenous benzoic acid in honey
牟艳莉 1宁准梅1
作者信息
- 1. 上海冠生园食品有限公司技术中心, 上海 200233
- 折叠
摘要
Abstract
Honey,with enriched nutrients and various bioactive functions,is a natural sweetener collected from nectars.The benzoic acid in honey,as an endogenous flavor substance,its content was determined by nectariferous plant.In this paper,its detection methods,formation mechanisms,metabolic pathways and stability were outlined and its further fundamental research was suggested.It could not only efficiently decrease benzoic acid formation during processing,but also provide technical support for technological upgrading of conventional industries.关键词
蜂蜜/内源性苯甲酸/检测方法/形成机理/代谢途径Key words
honey/endogenous benzoic acid/detection method/formation mechanism/metabolic pathways引用本文复制引用
牟艳莉,宁准梅..蜂蜜中内源性物质苯甲酸的研究进展[J].工业微生物,2017,47(4):61-65,5.
