摘要
磷脂是肉制品或水产品风味物质重要的前体物质,其降解产物对食品风味有着重要贡献。磷脂中的不饱和脂肪酸含量高,相比其他脂质更能促进食品的氧化降解,此外磷脂氧化降解与美拉德反应的相互作用也对食品的风味形成有重要影响。随着技术和研究方法的不断改进,磷脂组学的研究方法也得以快速发展。文章对磷脂的水解、氧化过程及其降解产物对食品风味构成的影响、磷脂提取和分离的方法进行总结,为全面理解磷脂对肉制品或水产品等食品的特征风味形成提供参考。
Phospholipids are important precursors of flavor compounds in meat and aquatic products,and their degradation products have an important contribution to food flavor.The content of unsaturated fatty acids in phospholipids is high,which can promote the oxidative degradation of food more than other lipids.In addition,the interaction between oxidative degradation of phospholipids and Maillard reaction also plays an important role in the formation of food flavor.With the continuous improvement of technology and research methods,the research methods of phospholipid omics have been developed rapidly.In this paper,the hydrolysis and oxidation process of phospholipids and the effects of their degradation products on food flavor composition and the research methods of phospholipid omics were summarized in order to provide a reference for comprehensive understanding of the characteristics flavor formation of phospholipids in meat products or aquatic products.
作者
雷梦琳
白卫东
刘静宜
刘巧瑜
林剑军
赵文红
LEI Menglin;BAI Weidong;LIU Jingyi;LIU Qiaoyu;LIN Jianjun;ZHAO Wenhong(Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《食品科技》
CAS
北大核心
2021年第1期62-68,共7页
Food Science and Technology
基金
国家重点研发项目(2018YFD0901003)。
关键词
磷脂
降解
美拉德反应
磷脂提取
检测方法
phospholipids
degradation
Maillard reaction
phospholipid extraction
test method
作者简介
雷梦琳(1997-),女,广东人,硕士研究生,研究方向为食品加工与安全;通信作者:白卫东。
