类胡萝卜素降解方式的研究进展-经济学家.PDF

308 2017, Vol.38, No.11 食品科学 ※专题论述 类胡萝卜素降解方式的研究进展 1 2 1,* 朱明明 ，樊明涛，何鸿举 （1.河南科技学院食品学院，河南 新乡 453003 ；2.西北农林科技大学食品科学与工程学院，陕西 杨凌 712100 ） 摘  要：类胡萝卜素是一类由植物和某些光合微生物产生的亲脂性异戊二烯类色素，广泛存在于自然界中。根据其 A 种类和化学键断裂位置不同，可生成多种在生物体内有重要功能的衍生物，包括类维生素 、色素、植物激素和香 气物质。目前，类胡萝卜素的降解方式有多种，如物理降解、化学降解和生物降解等，其中生物降解又分为特异性 酶降解和非特异性酶降解。本文对类胡萝卜素降解产物的种类和功能进行介绍，并对其降解方式进行全面综述，重 点阐述生物降解的优势，对特异性酶和非特异性酶及其作用位点进行详细介绍，指出筛选高活性类胡萝卜素降解酶 及其在食品加工工业上的应用为今后研究的方向。 关键词：类胡萝卜素；降解产物；降解途径；生物酶；微生物 Advances in Methods for the Degradation of Carotenoids 1 2 1,* ZHU Mingming , FAN Mingtao , HE Hongju (1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. College of Food Science and Engineering, Northwest A F University, Yangling 712100, China) Abstract: Carotenoids are lipophilic isoprenoid pigments produced by plants and some photosynthetic microorganisms, which are ubiquitous in nature. Depending on the variety and the bond cleavage positions, carotenoids can be derivatized into various products playing key roles in living organisms such as retinoids, pigments, phytohormones and aroma compounds. Currently, many methods including physical, chemical and biological (specific enzymatic and non-specific enzymatic degradation) methods have been presented to degrade carotenoids. In this article, the classification and functional  properties of cleavage products of carotenoids are described. Moreover, this article provides a comprehensiv