摘要
肉桂精油是一种从肉桂中提取的以醛类、酯类及烯烃类物质为主的挥发性油。肉桂精油具有独特的风味,并且具有抗氧化、抗炎、抗肿瘤和调节糖脂代谢等功能活性,在食品、医药领域展现出巨大的应用价值。近些年来,研究人员开发出多种肉桂精油的提取方法,但目前对不同提取方法制备的肉桂精油在物质种类和含量的差异缺乏系统的认识。此外,肉桂精油的各种功能活性及机制已被广泛报道,但肉桂精油是一种混合物,人们对肉桂精油发挥各种功能活性的物质基础了解还不够充分。本文综述了近年来肉桂精油的不同提取方法和组成成分,并对其发挥抗氧化、抗炎等活性的物质基础和作用机制进行总结。本文旨在进一步推动肉桂精油提取方法的改进与应用、深化人们对肉桂精油功能活性的认识,为合理开发利用肉桂精油资源提供参考依据。
Cinnamon essential oil is a kind of volatile oil extracted from cinnamon,which is composed of aldehydes,esters,and olefins.Knowns for its distinct aroma,cinnamon essential oil exhibits numerous biological activities,such as antioxidant,anti-inflammatory,anti-tumor and regulation of glucose and lipid metabolism-regulating effects.It has shown great application value in the fields of food and medicine.In recent years,researchers have developed various methods for extracting cinnamon essential oil.However,there is currently a lack of systematic understanding of the differences in substance types and contents of cinnamon essential oils prepared by different extraction methods.In addition,although the various functional activities and mechanisms of cinnamon essential oil have been widely reported,due to the fact that it is a mixture,the material basis for the its functional activities is not fully understood.This article systematically reviews the different extraction methods and composition of cinnamon essential oil in recent years,and summarizes the material basis and mechanism of action for its antioxidant,anti-inflammatory and other activities.This article aims to further promote the improvement and application of cinnamon essential oil extraction methods,deepen the understanding of the functional activities of cinnamon essential oil,and provide a reference for the rational development and utilization of cinnamon essential oil resources.
作者
黄玉华
张猛猛
辛璇
白卫东
汪薇
任文彬
赵文红
杨尚桦
HUANG Yuhua;ZHANG Mengmeng;XIN Xuan;BAI Weidong;WANG Wei;REN Wenbin;ZHAO Wenhong;YANG Shanghua(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;College of Chemistry and Chemical Engineering,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《食品工业科技》
北大核心
2025年第17期468-479,共12页
Science and Technology of Food Industry
基金
广东省重点领域研发计划项目(2022B0202050003)
广东省岭南特色食品科学与技术重点实验室项目(KA2104501)
广东省农村科技特派员项目“特色经济作物种植加工与畜牧养殖技术引进与示范”(KTP20240981)。
关键词
肉桂精油
提取
生物活性
作用机制
cinnamon essential oil
extraction
biological activity
mechanism of action
作者简介
黄玉华(1999-),女,硕士研究生,研究方向:植物精油功能活性,E-mail:960578751@qq.com;通信作者:辛璇(1991-),女,博士,讲师,研究方向:黄酮类化合物的结构修饰与活性、天然香精香料的生物催化与转化及功能活性,E-mail:xinxuanbio@163.com;通信作者:白卫东(1967-),男,博士,教授,研究方向:食品生物化学,E-mail:whitebai2001@163.com。
