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中国精品科技期刊2020
王佳杰,马超,乔泽耀,等. 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):1−12. doi: 10.13386/j.issn1002-0306.2023070211.
引用本文: 王佳杰,马超,乔泽耀,等. 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):1−12. doi: 10.13386/j.issn1002-0306.2023070211.
WANG Jiajie, MA Chao, QIAO Zeyao, et al. Research Progress on the Chemical Constituents, Sensory Characteristics, and Biological Activities of Litsea pungens Hemsl. DOI: 10.13386/j.issn1002-0306.2023070211
Citation: WANG Jiajie, MA Chao, QIAO Zeyao, et al. Research Progress on the Chemical Constituents, Sensory Characteristics, and Biological Activities of Litsea pungens Hemsl. 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: 木姜子是一类落叶或常绿小乔木或灌木植物,具有调香、调味及医用等价值,然而,木姜子产业普遍存在着产品科技含量低、加工模式单一、高值化加工利用程度不足等问题。本文系统总结了木姜子中含有的挥发性香气成分(如石竹烯、柠檬烯、柠檬醛、芳樟醇等)和非挥发性成分(如生物碱、脂肪酸、木脂素、酰胺等)及其所具有的抗菌、抗氧化、抗炎、抗关节炎等生物活性,初步明确了木姜子的呈味与花椒、胡椒具有一定的相似性,并发现酰胺化合物和丁香酚是木姜子辛辣感产生的物质基础。在此基础上,本文还总结了木姜子在食品品质保持、菜肴减盐、烟草风味改善、除草和杀虫、牙科辅助治疗等方面的研究进展并分析了其应用潜力。因此,加强木姜子基础科研力度,加快相关科技成果转化,对于促进木姜子产业链延伸和提升经济效益具有重要的现实意义。

     

    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.

     

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