陈帅,高彦祥

• 1:中国农业大学食品科学与营养工程学院

摘要(Abstract)：

香辛料精油是一类天然来源、具有独特风味的物质,在食品调味方面具有广泛的应用范围。然而香辛料精油在光、热和氧的条件下容易挥发和变质,从而失去其呈味效果。通过制备香辛料精油的传递载体能够提高香辛料精油的理化稳定性。文章通过总结国内外文献,综述了香辛料精油传递载体的研究进展,重点讨论了香辛料精油传递载体的各种制备方法及其在食品和调味品中的应用。最后对香辛料精油的当前问题和未来发展进行了分析和展望,旨在为香辛料精油的研究开发提供参考。

关键词(KeyWords)： 香辛料精油;传递载体;制备技术;稳定性;调味品

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划项目(2018YFD0400900);; 国家自然科学基金面上项目(31871842)

作者(Author): 陈帅,高彦祥

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