RView on Physical Function of alkylamide compounds from Zanthoxylum bungeanum
Abstract
Zanthoxylum bungeanum,BelongingRUtaceae family and Zanthoxylum L.Genus,Is one of the traditional "eight major conditions" in China,Which is an important entry in many kinds of tra-Traditional Chinese Medicine due to the functional activates of Cold-diving,Dehumidification,Anaesthesia,And acesodyne.China has the highest planting area and yield of Zanthoxylum bungeanum.As the eco-nomic tree plants,Zanthoxylum bungeanum has the ecological,Social,And economic benefits.RE-cently,The planting area of Zanthoxylum bungeanum has been created at the speed of 20%~30%.It has been widely accepted that zanthohylum bungeanum has distilled medical functions,Such as antioxi-Dant activities,Inside activities,Anaesthesia,Anti-inflammatory and analgesic,Hypolipidemic,Re-moving wrinkles,Anticancer,And so on.As the special functional ingredients,Alkylamide Compounds
Keywords
Full Text:
PDFReferences
DelRB,LinaREs D m,LadeRO V,Et al.Putres-cine production[J].Applied Microbiology&Biotechnology,2015,99(2.):897-905.
ROutRAy w,MishRA h n.Scientific and technicalAspects of yogurt aroma and taste:A Review[J].Compre-hensiveREviews in Food Science&Food Safety,2011,10(4.):208-220.
Li Hui.Screening of Streptococcus thermophilus for yoghurt fermentation [J [D].Hu He haote: Inner Mongolia Agricultural University,2012.
Li Xiaomin.A Preliminary Study on the acid-resistant mechanism of Streptococcus thermophilus [J [D].Tian Tianjin University of Science and Technology,2014.
LeROy F,LDE v.Lactic acid bacteria as functional starter cultures for the food nutrition industry[J].Trends in Food Science&Technology,2006,15(2.):67 78.
Chen W,Tian F,Huang W,Et al.Lactobacillus rh-amnosus capable of relief historic liver inju-Ryand application:Wo 2013/127148[P].2013.
Pan d,Wu Z,Peng t,Et al.Volatile organic com-pods profile duration milk nutrition by Lactobacillus pentosus,And relations[J].Journal of dairy Science,2014,97(2.):624-631.
Settachaimongkon s,Nut M J,Antunes feR-Nandes E c,Et al.Influence. different proteolytic strains. Streptococcus thermophilus. co-culture. Lactobacillus delbrueckii subsp.Bulgaricus. Metabo-lite profile. set-Yoghurt[J].International Journal. Food Microbiology2014177(5):29-36.
Ziadi MWathelet J PMARLIERMEt al.Analy-sis. volatile compounds produced by 2 strains. Lacto-coccus lactis isolated from Leben(Tunisian fermented milk)Using solid-phase microextraction-gas chromatogra-phy[J].Journal. Food Science200873(6):247-252.
LINAREs d mO'CALLAGHAN T FO'ConnoRP MEt al.Streptococcus thermophilus APC151 strain. suitable. manufacture. naturally GABA-enriched bioactive yogurt[J].Frontiers of. Microbiology20167/(12885):1876.
RABHA BNADRARSAHMED B.Effect. threo-nine. growth, Acetaldehyde Production by strepto-coccus thermophilus[J].World Applied sciences Jour-nal201315(2):160-163.
Beshkova DSimova EFREngova GEt al.Production. flavor compounds by yogurt starter cul-tures[J].Journal. Industrial Microbiology&Biotech-nology1998Natural 20(3/4):180-186.
Guo ting Hao River Zhang Jian and.Traditional Tibetan Kefir fermented milk volatile flavor characteristics research [J]., China Dairy Industrial,201745(1):8-11.
Wei may liu cai yunzi Zhang Li and.Top empty-Solid Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry Analysis of Piteguo volatile flavor material [J].Food Industrial Science and Technology,201738(Natural 20):266-270.
Smoothed Zhao hao jun Xu lucky.Solid Phase Micro-extraction temperament combined method determination of raw material milk in benzoic acid [J]., China Dairy Industrial,201745(9):57-59.
Xiao zuo soldiers Zhou Xuan cattle cloud Wei and.GC-OCombinedOAVAnalysis cherry wine of characteristics aroma components [J]., China Food Journal,201717(8):246-254.
Vandendool H,KRAtz P d.A Generalization of the retention index system including linear temperature programmed gas-liquid partition[J].Journal of Photography,1963,11:463.
Liu dengyong, Zhou guanghong, Xu xinglian.A New Method for Determining Key flavor compounds in foods:"ROAV"Law [J].Food Science,2008,29.(7):370-374.
Liu Ningning, Guo hongmin, GE Chunmei, et al.Effects of acetaldehyde and diacetyl content in yogurt on its flavor [J].Chinese food additives,2012(S1):269-273.
Cheng H F.Volatile flavor compositions in yogurt:A Review[J].CriticalREviews in Food Science&Nutri-tion,2010,50(10):938.
FRIEDRIch j e,ACREE T E.Gas Chromatography(GC/o)Of dairy products[J].Internation- Al dairy Journal,1998,8.(3.):235-241.
Liu South-South, Zheng Fu-ping, Zhang Yu-yu, et al.Safe-GC-MSAnalysis of Volatile Components in sour milk [J].Food Science,2014,35(22.):150-153.
Dan Tong, Bao qiuhua, Meng hebilig, et al.Fermented Milk Flavor substance Acetaldehyde,Synthesis pathway and Regulation Mechanism of Diacetyl [J [J].Food Technology,2012(7.):75-79.
Liu shuwen.Technical Manual on synthetic spices [M].Beijing: China Light Industry Publishing House,2000:400.
Liu Xiaosheng, Yang zhengmao, Du Shi, et al.Study on the odor active compounds in the subcutaneous fat of Jinhua Ham [J [J].Chinese Journal of Food,2014,14.(9):239-246.
CadwalladeRKRTAN QCHEN FEt al.Eval. aroma. cooked spiny lobster tail meat by aroma extract dilution analysis[J].Journal. Agri-cultural&Food Chemistry199543(9):2432-2437.
Mohedano A FNUNEZ MMARIACARGEt al.Volatile fraction. ewe'S milk semi-hard cheese manu-factured., without. addition. a cysteine pro-teinase[J].Food Science&Technology International20017/(2):131-139.
Pette J WLolkema H.Yoghurt III acid production, aroma formation. yoghurt[J].Nederlandsch Melk-en zuiveltijdschrift195024(4):261-273.
Forest Xiangyun.Spices flavor dictionary [M].Beijing: Chemical Industry Press Social,2007:15.
Wang Jie more than Jasper.Yogurt in main volatile Flavor Components of analysis [J].Food Science,198910(11):51-53.
Hao red plum Zhang Sheng of Guo rosy clouds and.Top empty Solid Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry Analysis of hawthorn fruit vinegar easy to volatile components [J].Food Science,201637(2):138-141.
OTTGeRMOND J EBaumgaRTNERMEt al.Aroma comparisons. traditional, mild yogurts:Head-Space Gas chromatography quantification. volatiles, origin α-diketones[J].Journal. agricultural&Food Chemistry199947(6):2379-2385.
DOI: https://doi.org/10.18686/fsr.v1i1.1212
Refbacks
- There are currently no refbacks.
