李磊

• 1:河南商业高等专科学校食品系

摘要(Abstract)：

香辛料在我国食品加工业和餐饮业广泛使用,除了赋予食品特有的味道和香味外,其生理功能越来越受到重视。香辛料中主要含有酚类和精油(萜类),这些功能性成分具有抗氧化、抗菌主要功能外,还具有抗炎、抗病毒、抗癌、抗胃溃疡、抗糖尿病和降低血脂的功能。香辛料相关功能性食品的开发、香辛料的膳食推荐摄入量可以成为未来食品工业研究的热点。

关键词(KeyWords)： 香辛料;功能性食品;抗氧化;酚类;香精油

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 李磊

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