摘要
食品中的苯甲酸除了来源于人为添加外,还天然产生于一些食物中。食物中的天然苯甲酸来源于植物或微生物。植物中的苯甲酸及其衍生物主要存在于一些浆果,香料及核果中,是植物生长过程中的次级代谢产物,主要有两种合成途径,一是经苯丙氨酸次级代谢生成,二是由莾草酸/分支酸转化生成;微生物次级代谢产生的苯甲酸常存在于发酵食品中,且多出现在乳制品中,主要有三种合成途径,一是经马尿酸生成,二是苯丙氨酸代谢,三是苯甲醛氧化。到目前为止,对食品中天然苯甲酸的合成机制尚未完全明确。文章综述了天然苯甲酸生物合成机制的研究成果及进展。
Benzoic acid is a natural compound in some foods besides as a preservation used in the food industry.Natural benzoic acid is produced by plant or microorganism.In plants,benzoic acid and it＇s derivatives is secondary metabolite which are mainly found in some cherries,spice and drupes.There are two biosynthesis pathway in the plants,the one is from phenylalanine,the other is directly from shikimate/chorismate.In microorganism,benzoic acid is also a secondary metabolite usually exist in some fermented foods,especially fermented dairy products.There are three biosynthesis pathway in microorganism,from hippuric,phenylalanine and benzaldehyde.So far,the synthesis mechanism of benzoic acids are not well-defined both in plant and microorganism.The research results about the biosynthesis of benzoic acid is briefly summarized in this review.
出处
《中国调味品》
CAS
北大核心
2011年第8期12-15,共4页
China Condiment
基金
广东省科技计划项目2010B011000002
关键词
苯甲酸
次级代谢产物
生物合成
防腐剂
benzoic acid
secondary metabolite
biosynthesis
preservation
