杨继斌,张君晗,Y.Terada,K.Ito

• 1:柳州工学院食品与化学工程学院
• 2:静冈县立大学

摘要(Abstract)：

辛辣是一种重要的味觉感受，它有助于改善食物的口感和功能特性(如抗肥胖作用),因此需要客观测定和控制辛辣的技术，以开发既美味又具有保健功能的食品。虽然TRPV1(transient receptor potential vanilloid 1)已被确认为辛辣受体，但TRPV1受体的激活与辛辣之间的关系尚不清楚。因此，该研究利用具有代表性的香辛料成分分析了TRPV1反应值与辛辣强度之间的关系。分析结果表明，香辛料成分主要分为两组：TRPV1活性强、辛辣强度高的成分(如Capsaicin等)和TRPV1活性强、辛辣强度弱的成分(如Olvanil等)。这项分析表明了TRPV1反应值与辛辣强度之间的关系，并根据辛辣强度从新的角度对TRPV1激动剂进行了分组，为建立以TRPV1反应值为指标的体外辛辣评价技术提供了理论基础。

关键词(KeyWords)： TRPV1;香辛料;感官分析;细胞

Abstract:

Keywords:

基金项目(Foundation): 大学生创新创业训练计划项目(S202413639008)

作者(Author): 杨继斌,张君晗,Y.Terada,K.Ito

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