摘要
蜂蜜是一种蜜蜂采集植物花蜜后酿制而成的天然甜味物质,具有丰富营养成分和多种生理活性功能。本文明确了苯甲酸是蜂蜜中天然存在的一种特征性风味物质,且含量与蜜源植物有关,并对其检测方法、形成机理、代谢途径和稳定性等进行了概述。最后,提出应深入细化蜂蜜等食品中苯甲酸形成机理的基础研究,不仅可针对性降低加工工艺导致的含量升高,更可为传统产业科技转型升级提供技术支持。
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.
出处
《工业微生物》
CAS
2017年第4期61-65,共5页
Industrial Microbiology
关键词
蜂蜜
内源性苯甲酸
检测方法
形成机理
代谢途径
honey
endogenous benzoic acid
detection method
formation mechanism
metabolic pathways
