微生物发酵生产四甲基吡嗪方法综述

doi:10.16088/j.issn.1001-6600.2023092201

摘要/Abstract

摘要： 四甲基吡嗪(C₈H₁₂N₂)是一种天然化合物,最早是从伞形科植物川芎Ligusticum chuanxiong Hort.中提取而来,在生理学和临床医学方面的研究一直有很高的热度。四甲基吡嗪有扩张血管、活血化瘀、改善微循环的功效,而且具有特殊香味,可改善苦味、酸味,为烘焙食品、发酵食品提供香味,可作为食品增香剂应用于食品生产行业。本文论述微生物细胞内糖类通过代谢最终生成四甲基吡嗪的途径,概述目前提高微生物发酵生产四甲基吡嗪产量的常用方法,对利用微生物发酵生产四甲基吡嗪的优缺点进行讨论。

关键词: 四甲基吡嗪, 微生物发酵, 芽孢杆菌

Abstract: Tetramethylpyrazine (C₈H₁₂N₂), a natural compound, was firstly extracted from Ligusticum chuanxiong Hort., a plant of Umbelliferae family. It has the effects of dilating blood vessels, activating blood circulation and improving microcirculation. The research of tetramethylpyrazine has been a hot spot in physiology and clinical medicine. Tetramethylpyrazine has a special flavour, which can improve bitterness, acidity, and provide aroma to the baked foods and fermented foods. Tetramethylpyrazine can also be used as a food flavour enhancer in food production industry. This paper discussed the metabolic pathways, through which sugars were metabolized to produce tetramethylpyrazine in microorganisms. The common methods used to increase the yield of tetramethylpyrazine from microorganisms were summarized. The advantages and disadvantages of microbial fermentation to produce tetramethylpyrazine were discussed.

Key words: tetramethylpyrazine, microbial fermentation, Bacillus

中图分类号: TQ929;TS264.3

李雨佳, 罗丽蓉, 尚常花. 微生物发酵生产四甲基吡嗪方法综述[J]. 广西师范大学学报（自然科学版）, 2024, 42(4): 32-40.

LI Yujia, LUO Lirong, SHANG Changhua. Progress of Microbial Fermentation for Tetramethylpyrazine Production[J]. Journal of Guangxi Normal University(Natural Science Edition), 2024, 42(4): 32-40.

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