食品科学 ›› 2020, Vol. 41 ›› Issue (1): 292-303.doi: 10.7506/spkx1002-6630-20190328-354

• 专题论述 • 上一篇    下一篇

十字花科植物中硫代葡萄糖苷类物质的结构与功能研究进展

田艳,邓放明,卿志星,赵玲艳,彭佩   

  1. (湖南农业大学食品科学技术学院,湖南 长沙 410128)
  • 出版日期:2020-01-15 发布日期:2020-01-19
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-24-E-02);湖南省重点研发计划项目(2016NK2110)

Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae

TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei   

  1. (College of Food Science and Technology, Hunan Agricultureal University, Changsha 410128, China)
  • Online:2020-01-15 Published:2020-01-19

摘要: 十字花科植物是世界范围内广泛栽培和食用的蔬菜之一,具有香气浓郁、味苦、辛辣等风味特征和抗癌、抗炎、抗氧化等生物活性,使其产生特殊风味和生物活性的化合物主要是次生代谢物硫代葡萄糖苷及其水解产物异硫氰酸酯等。本文综述了十字花科植物中硫代葡萄糖苷及其降解产物的种类、结构、风味特征和生物活性,为十字花科植物的硫代葡萄糖苷的结构和功能研究以及合理利用提供参考。

关键词: 十字花科植物, 硫代葡萄糖苷, 种类, 结构, 生物活性, 风味特征

Abstract: Cruciferous plants are one of the most popular and widely cultivated vegetables in the world. They have a strong aroma, bitter taste and spicy flavor and possess multiple biological activities such as anti-cancer, anti-inflammatory and antioxidant effects. The compounds responsible for these special flavors and bioactive functions are mainly the secondary defense metabolite glucosinolate and its hydrolysate isothiocyanate. In this paper, the classes, structures, flavor characteristics and biological activities of glucosinolates and their degradation products in cruciferous plants are reviewed, which will provide a basis for the rational utilization of cruciferous plants and for studying the structure and function of glucosinolates in cruciferous plants.

Key words: cruciferous plants, glucosinolate, class, structure, biological activity, flavor characteristics

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