| 王楠,柴国璧,王丁众,姬凌波,赵无垛,崔凯,宗永立,范武,刘俊辉.化学通报,2016,79(12):1134-1138,1133. |
| 涩感物质及涩感转导机制 |
| Astringent Compounds and Related Transduction Mechanisms |
| 投稿时间：2016-05-26 修订日期：2016-06-22 |
| DOI： |
| 中文关键词: 涩感 涩感物质 多酚 蛋白质沉淀理论 涩感转导机制 |
| 英文关键词:Astringency, Astringent compounds, Polyphenols, Protein precipitation theory, Transduction mechanisms of astringency perception |
| 基金项目:(21402239)和(21405177)资助 |
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| 摘要点击次数: 2464 |
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| 中文摘要: |
| 涩感物质是影响食品及饮料风味品质的重要因素，由于涩感物质对人体的积极作用如抗菌、抗癌、抗氧化、保护神经等作用，涩感近年来成为人们研究的热点。通常涩感被描述为多酚等物质作用于口腔后产生的一种干燥、粗糙、褶皱和收敛的感觉，人们对涩感究竟是味觉，是触觉还是类似于辣感的三叉神经觉的争论一直存在。大多数关于涩感产生机制的研究都以蛋白质聚集沉淀的理论模型为基础，本文将对一些产生涩感的物质及涩感转导机制进行介绍。 |
| 英文摘要: |
| Astringent compounds are one of the predominant factors to the quality of foods and beverages. Research on astringency perception has attracted great interest over past decades due to its positive effects on the human body including antibacterial, anticarcinogenic, antioxidant, and neuroprotective effects. Astringency is described as a “drying, roughing, puckering and astringent sensation” in the mouth following consumption of astringent compounds such as polyphenols. It is debated whether astringency is a taste sensation, or tactile sensation, or a trigeminal sensation analogous to spicy taste. Studies on the mechanisms of astringency are based on protein precipitation theory. This paper gives a brief introduction of the astringent compounds and mechanisms of astringency perception. |
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