摘要
辣椒碱是食品加工中重要的辛辣感知的味源。文章总结了国内外近年来天然辣椒碱提取的新技术方法及其在食品加工中调味、抗氧化等功能性质应用的研究进展,为未来天然辣椒碱的工业化提取纯化和辣椒深加工产品的开发利用提供了理论及技术指导,进一步促进了辣椒产业的快速发展。
Capsaicin is a vital source of spiciness perception in food processing.In this paper,the research progress on new extraction techniques and methods of natural capsaicin and its application in food processing such as flavoring and anti-oxidation and other functional properties at home and abroad in recent years are summarized,which have provided theoretical and technical guidance for the industrial extraction and purification of natural capsaicin and the development and utilization of Capsicum annuum deep-processing products in the future,and further promoted the rapid development of Capsicum annuum industry.
作者
阙小峰
黄超群
方志成
司文会
QUE Xiao-feng;HUANG Chao-qun;FANG Zhi-cheng;SI Wen-hui(Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,China;Suzhou Testar Detection Technology Co.,Ltd.,Wuzhong 215006,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期188-192,共5页
China Condiment
基金
2020年江苏省“333高层次人才工程”中青年学术带头人资助项目(BRA2020368)
2020年苏州高职高专院校第二批产学研合作示范基地建设项目(SJGZ20203302)。
关键词
辣椒碱
提取方法
功能性质
食品
研究进展
capsaicin
extraction method
functional property
food
research progress
