脂类与风味物质的相互作用

摘要

脂类是脂肪和类脂总称,通常分为极性和非极性两大类.极性脂的聚合形态主要包括胶束、脂质体、乳状液和微乳液等,具体形态与其分子结构有关;非极性脂在自然界中主要作为能量储存物质,大都是中性或弱极性.脂类与食品风味物质之间不仅是溶剂和溶质的关系,而且对风味成分的感知、稳定性和形成具有重要影响.本文不仅介绍了非极性脂与风味物质的关系,还从微观的脂类分子入手,对比不同分子结构的极性脂类在食品基质中的分布状态(胶束、脂质体、乳状液)和性质的差异,着重分析了这些差异对风味物质保藏和释放的影响.%Lipids is ageneral name for fat and lipid,including polar lipid and non-polar lipid.The aggregate formations of polar lipid are divided into micelles,liposomes,emulsions and microemulsions,and it depends on its molecular structure.The role of lipids in food flavors does not only be as a solvent in aromatic molecules,lipids also influences flavor's perception,stability and formation.This paper introduces the relationship between non-polar lipid and aromatic molecules and compares the distribution and property of different lipid molecules' structure (micelles,liposomes,emulsions).This paper focus onthese differences impact on keeping and releasing of aroma molecules.