植物性食品原料中单萜类化合物形成机理及生物活性综述

Review of formation mechanism and physiological activity of monoterpenes compounds in edible plants

单萜类化合物具有独特的香味和生物活性,其广泛应用于食品、化妆品、医药等众多领域,但是目前天然存在的含量较少,因此,单萜类化合物的形成机理成为急需解决的问题。该文对植物性食品原料中单萜类化合物的分类、香气特征、形成机理及其生物活性进行了综述。对其应用前景进行了展望,以期为单萜类化合物的应用和生产提供理论基础。

Monoterpenes compounds have unique flavor and physiological activity, which have been widely applied in many fields such as food, cosmetics, pharmaceuticals, and so on, but the monoterpenes compounds content of natural presence was less. Therefore, the formation mechanism of monoterpenes compounds become an urgent problem. The classification, aroma characteristics, formation mechanism and physiological activity of monoterpenes compounds in edible plants were summarized, and its application prospect was prospected, in order to provide theoretical basis for application and production of monoterpenes compounds.