食品工业科技2024，Vol.45Issue(14)：378-389,12.DOI:10.13386/j.issn1002-0306.2023070211
木姜子的化学物质构成、感官特性及其生物活性研究进展
Research Progress on the Chemical Constituents,Sensory Characteristics,and Biological Activities of Litsea pungens Hemsl.
摘要
Abstract
Litsea pungens Hemsl.,a type of deciduous or evergreen small tree or shrub,has significant value in fragrance,flavoring,and medicinal applications.However,the industry faces challenges such as low product technological content,limited processing models,and insufficient utilization in high-value processing.This article systematically reviews the volatile aroma compounds found in Litsea pungens Hemsl.,including sesquiterpenes,limonene,citral,and linalool,as well as non-volatile constituents such as alkaloids,fatty acids,resin,and amides.It also explores its biological activities,which include antimicrobial,antioxidant,anti-inflammatory,and anti-arthritic properties.The article elucidates the sensory similarities between Litsea pungens Hemsl.and Sichuan pepper or black pepper,identifying amide compounds and eugenol as the chemical constituents responsible for the pungent sensation.It reviews research progress in its applications such as food quality preservation,salt reduction in dishes,enhancement of tobacco flavor,weed and pest control,and auxiliary dental treatments.Therefore,strengthening fundamental research on Litsea pungens Hemsl.and expediting the translation of related scientific achievements carry significant practical implications for advancing the industry chain and augmenting economic benefits.关键词
木姜子/化学物质/感官特性/生物活性Key words
Litsea pungens Hemsl./chemical constituent/sensory characteristic/biological activity分类
轻工纺织引用本文复制引用
王佳杰,马超,乔泽耀,刘诗琦,张璐璐..木姜子的化学物质构成、感官特性及其生物活性研究进展[J].食品工业科技,2024,45(14):378-389,12.基金项目
国家自然科学基金面上项目(32272454) （32272454）
中央高校基本科研业务费项目(BLX202119). （BLX202119）
