摘要
肉桂醛是一种醛类有机化合物,大量存在于肉桂等植物体内,为黏稠状液体,具有良好的抑菌效果,有特有的芳香气味,在医药、食品等行业有广泛应用,引起了越来越多的研究与关注。本文概述了肉桂醛的生理功能、抑菌作用、实际应用等方面的最新研究。
Cinnamaldehyde is an aldehyde organic compound which is present in a large amount in a plant such as cinnamon and is a viscous liquid. It has good antibacterial effect and unique aromatic odor. It has been widely used in medicine, food and other industries, and has attracted more and more research and attention. This paper outlined the latest research on the physiological functions, antibacterial effects and practical applications of cinnamaldehyde.
作者
邵俊锋
Shao Junfeng(Tourism Culinary Institute of Yangzhou University, Yangzhou 225000, China)
出处
《现代食品》
2019年第8期34-37,共4页
Modern Food
关键词
肉桂醛
生理代谢
功能性质
Cinnamaldehyde
Physiological metabolism
Functional properties
