辣椒素酯类物质研究进展

食品科学 ›› 2013, Vol. 34 ›› Issue (11): 352-357.

辣椒素酯类物质研究进展

辛嘉英，王艳，张超越，陈林林

1.哈尔滨商业大学，黑龙江省高校食品科学与工程重点实验室，黑龙江哈尔滨 150076；
2.中国科学院兰州化学物理研究所，羰基合成与选择氧化国家重点实验室，甘肃兰州 730000

收稿日期:2012-04-10 修回日期:2013-05-07 出版日期:2013-06-15 发布日期:2013-06-03
通讯作者: 辛嘉英 E-mail:xinjiaying@yahoo.com.cn
基金资助:
黑龙江省杰出青年基金;省高校科技创新团队项目

Research Progress of Capsiates

wang yan,XIN Jia-ying

1. Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China；
2. State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China

Received:2012-04-10 Revised:2013-05-07 Online:2013-06-15 Published:2013-06-03
Contact: XIN Jia-ying E-mail:xinjiaying@yahoo.com.cn

摘要/Abstract

摘要：

辣椒素酯类物质是结构和生物活性与辣椒素相似，但无辛辣味、无刺激性和无毒性的一类物质。具有促进能量代谢、增强肌体免疫功能和抗紫外线辐照后产生灼烧感等作用。因而是食品、药品和化妆品理想的添加剂及一些有机化学品的主要成分。本文从辣椒素酯类物质的生物合成、辣椒素酯类物质的合成途径以及生物活性等角度综述辣椒素酯类物质的发展历程，并对辣椒素酯类物质的发展趋向进行展望，旨在为辣椒素酯类物质的进一步发展提供一定的参考。

关键词: 辣椒素酯类物质, 研究进展, 生物合成, 生物活性

Abstract:

Capsiate is similar to capsaicin in the structure and bioactivity. But it is a class of no spicy flavor, no pungency
and no toxic substances. It is a more desirable kind of additive used in foods, medicine and cosmetics because of its excellent
physiological functions such as promoting energy metabolism, enhancing body immunity and reducing burning sensation
after ultraviolet radiation. In this paper, research progress of capsiates from following areas including biosynthesis, synthesis
pathway and biological activity is reviewed, and its development trends are proposed.

Key words: capsiate, progress, biosynthesis, bioactivity

中图分类号:

Q814.2

辛嘉英，王艳，张超越，陈林林. 辣椒素酯类物质研究进展[J]. 食品科学, 2013, 34(11): 352-357.

XIN Jia-ying，WANG Yan，ZHANG Chao-yue，CHEN Lin-lin. Research Progress of Capsiates[J]. FOOD SCIENCE, 2013, 34(11): 352-357.

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