摘要
定量构效关系是研究生物活性、物理化学性能与结构关系的重要方法,原用于药物设计,近年来开始应用于食品科学的相关研究中。本文概述了定量构效关系方法,重点介绍其在食品化学和食品安全中最新的研究进展,并展望其在感官特性、食品物性学、食品安全、功能性食品中的应用前景。
Quantitative structure activity relationship（QSAR） is an important method to analysis the relationships between bioactivity, physical-chemical property and structure. The QSAR method was initially developed as a result of medical and pharmaceutical research relating to drug discovery. In recent years the method has been used in food science. In this paper,the QSAR method was briefly introduced, then the review of the last researches of the application of QSAR in food chemistry and food safety was emphasized, at .last the POssible applications in sensory properties, food safety., physical property of foods, functional foods were prospected.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第5期212-216,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
教育部创新工程重大项目培育资金项目(707034)
国家"十一五"科技支撑项目(2006BAD27B06)
浙江省科技攻关项目(2008C02005-2)资助
关键词
定量构效关系
风味
物性
生物活性
食品安全
quantitative-structure activity relationship （QSAR）
flavor
physical property
bioactivity
food safety
