摘要
辛辣是一种重要的味觉感受,它有助于改善食物的口感和功能特性(如抗肥胖作用),因此需要客观测定和控制辛辣的技术,以开发既美味又具有保健功能的食品。虽然TRPV1(transient receptor potential vanilloid 1)已被确认为辛辣受体,但TRPV1受体的激活与辛辣之间的关系尚不清楚。因此,该研究利用具有代表性的香辛料成分分析了TRPV1反应值与辛辣强度之间的关系。分析结果表明,香辛料成分主要分为两组:TRPV1活性强、辛辣强度高的成分(如Capsaicin等)和TRPV1活性强、辛辣强度弱的成分(如Olvanil等)。这项分析表明了TRPV1反应值与辛辣强度之间的关系,并根据辛辣强度从新的角度对TRPV1激动剂进行了分组,为建立以TRPV1反应值为指标的体外辛辣评价技术提供了理论基础。
Pungency is an important taste sensation that helps to improve the taste and functional characteristics of food(such as anti-obesity effect).Therefore,objective measurement and techniques of controlling pungency are needed to develop food that is delicious and has health care functions.Although TRPV1(transient receptor potential vanilloid 1)has been identified as pungency receptor,the relationship between activation of the TRPV1 receptor and pungency is unclear.Therefore,in this study,the relationship between TRPV1 response values and pungency intensity is analyzed using representative spice components.The analysis results show that the spice components are mainly divided into two groups:those with strong TRPV1 activity and high pungency intensity(Capsaicin,etc.)and those with strong TRPV1 activity and weak pungency intensity(Olvanil,etc.).This analysis demonstrates the relationship between TRPV1 response values and pungency intensity,and categorizes TRPV1 agonists from a new perspective based on pungency intensity,which has provided a theoretical basis for establishing an in vitro pungency evaluation technique using TRPV1 response value as the index.
作者
杨继斌
张君晗
Y.Terada
K.Ito
YANG Ji-bin;ZHANG Jun-han;Y.TERADA;K.ITO(College of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545000,China;University of Shizuoka,Shizuoka 4228002,Japan)
出处
《中国调味品》
北大核心
2025年第4期108-114,共7页
China Condiment
基金
大学生创新创业训练计划项目(S202413639008)。
