羟基肉桂酸类化合物的功能活性及其在食品中的应用研究进展

Research progress on the functional activity of hydroxycinnamic acids and their application in food

中文关键词:  羟基肉桂酸类化合物  提取方法  功能  食品行业

英文关键词:hydroxycinnamic acids  extraction method  function  food industry

中文摘要:

      羟基肉桂酸是一种以肉桂酸为基本化学结构, 广泛分布于植物中的一种天然酚酸类化合物, 在具有抗氧化、抗炎、抗癌、调节血糖和血脂等生物学活性的同时, 还具有调节食品风味、食品保鲜、抑菌、防腐及防止食品中其他生物活性化合物降解等功效, 因此在食品行业中被用作风味剂、保鲜剂、防腐剂和营养补充剂等。本文综述了近年来羟基肉桂酸类化合物的研究成果, 包括提取方法、生物学功能及应用, 以期为深入开发羟基肉桂酸类化合物相关产品, 拓宽应用范围提供参考和依据。

英文摘要:

      Hydroxycinnamic acid is a type of natural phenolic acid with cinnamic acid as the basic chemical structure and extensively distributed in plants. It has a variety of biological activities, including antioxidant, anti-inflammatory, anti-cancer, regulation of blood sugar and lipid levels, while also having the functions of adjusting food flavor, food preservation, inhibiting bacteria, anti-corrosion, and preventing the degradation of other bioactive compounds in food. Therefore, it is used in the food industry as a flavoring agent, preservative, antimicrobial agent, and nutrient supplement, etc. This article reviewed the recent years research achievements of hydroxycinnamic acid compounds including extraction methods, biological functions, and applications, with the aim of providing reference and basis for further developing relevant products and expanding the application scope of hydroxycinnamic acid compounds.