柑橘属中生物碱辛弗林生理活性的研究进展

被引：33

作者：

张文娟

陶缘

王亚军

陈健初

机构：

[1] 浙江大学食品科学与营养系

来源：

食品工业科技 | 2013年 / 34卷 / 22期

关键词：

辛弗林; 化学性质; 活性研究;

D O I：

10.13386/j.issn1002-0306.2013.22.086

中图分类号：

TS201.2 [食品化学];

学科分类号：

100403 [营养与食品卫生学];

摘要：

柑橘中含有黄酮类化合物、类柠檬苦素、维生素、类胡萝卜素、有机酸、生物碱等多种生物活性成分,其中主要的生物碱有辛弗林、章鱼胺及酪胺。辛弗林是芸香科植物酸橙枳实提取物中的有效成分。2004年,美国FDA禁止在减肥产品中添加麻黄碱,由于辛弗林和麻黄碱在化学结构类似,副作用较小,因此成为其替代品,具有广泛的应用市场。辛弗林减肥作用机理是由于刺激脂肪分解,提高代谢速率和促进脂肪氧化,静脉注射辛弗林会对健康人的血压、支气管、心血管及糖尿病模型小鼠的肝脏抗氧化体系产生影响,含有辛弗林的膳食补充剂中可能还含其他物质(如咖啡因等神经兴奋类化合物),可能增加副作用的风险,影响健康。针对枳实提取物的广泛应用,本文对其主要成分辛弗林的化学性质和生理活性进行综述。

引用

页码：331 / 334

页数：4

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