[1]陈帅,高彦祥.肉桂醛的调味、保鲜及稳态化研究进展[J].中国调味品,2019,(02):156-159.
 Research Progress on Seasoning function, Preservation and Stability of Cinnamaldehyde[J].CHINA CONDIMENT,2019,(02):156-159.
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肉桂醛的调味、保鲜及稳态化研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
156-159
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Research Progress on Seasoning function, Preservation and Stability of Cinnamaldehyde
作者:
陈帅高彦祥
文献标志码:
A
摘要:
肉桂醛是一种天然香辛料成分,带有特殊的香味,是复合调味品的配料之一,可在食品中起到抑菌保鲜效果,具有广泛的应用范围和良好的发展前景。然而肉桂醛不稳定,在光、热和氧的条件下容易氧化降解,实现肉桂醛稳态化是目前面临的一个重要问题。本文通过总结近年来国内外文献报道,综述了肉桂醛在食品调味、抑菌保鲜等方面的最新研究进展,并探讨了添加抗氧化剂、化学改性以及构建传递载体包埋与保护等措施以提高肉桂醛的理化稳定性,并分析了这些方法的利与弊。最后提出当前肉桂醛的研究与应用中存在的问题和未来的研究方向,为肉桂醛的研究开发和推广应用等方面提供参考。
Abstract:
Cinnamaldehyde is a kind of natural spice ingredient with special fragrance. It is one of the ingredients of compound condiment, and it has the antibacterial and preservative effects in food. Therefore, cinnamaldehyde has a wide range of application and a good prospect in food and spices industry. However, cinnamaldehyde is unstable under the conditions of light, heat and oxygen, etc. and it will undergo oxidative degradation. Currently, the stabilization of cinnamaldehyde is an important problem. Based on the comprehensive analysis of many domestic and overseas literatures, the recent research progress in food seasoning, antibacterial preservation, etc. of cinnamaldehyde were summarized. The stability of cinnamaldehyde was improved by adding antioxidants, chemical modification, embedding and protection of delivery carrier were analyzed in detail. Furthermore, the advantages and disadvantages of these methods were also discussed. Finally, the existing problems and future research directions of cinnamaldehyde were proposed. The review would help to provide references for the research, development and application of cinnamaldehyde in food
更新日期/Last Update: 2019-03-18