《生命科学》 2012, 24(9): 1012-1017

海洋食品功效成分构效关系研究进展

常耀光，薛长湖^*，王静凤，王玉明，徐　杰，唐庆娟，李兆杰，薛　勇

(中国海洋大学食品科学与工程学院，青岛 266003)

摘　要：摘　要：海洋食品中富含结构新颖、功能独特的功效成分，是人类膳食营养的重要来源。海洋食品功效成分化学结构与营养功能间构效关系的研究是食品科学基础研究领域的前沿方向，其中的科学问题包括海洋食品功效成分结构的阐明、营养功能与其作用机理的探究，以及结构与功能之间关系的诠释。 研究成果是解决海洋食品，尤其是海珍品加工过程中营养特性保持、海洋功能食品合理开发等产业实际问题的理论基础。以海洋食品蛋白、糖类、脂质、皂苷类化合物为代表，对海洋食品功效成分构效关系研究的现状进行了总结及展望。
关键词：海洋食品；功效成分；化学结构；营养功能；构效关系

Recent progress in structure-activity relationship of seafood functional components

CHANG Yao-Guang， XUE Chang-Hu^*， WANG Jing-Feng， WANG Yu-Ming， XU Jie， TANG Qing-Juan， LI Zhao-Jie， XUE Yong

(College of Food Science and Engineering， Ocean University of China， Qingdao 266003， China)

Abstract: Abstract: As an important diet resource， seafood is rich in functional components which possess novel structures and nutritional activities. The research on structure-activity relationship of seafood functional components is a front direction of food researching filed. The scientific problems in this direction contain structure elucidation， function and mechanism investigation， and revealing relationship between structure and function. Research results of this direction will provide theoretical basis to resolve practical problems of seafood processing such as nutrition maintenance in processing， and rational development of functional seafood. Based on the relevant literatures and recent studies of our group， this paper summarizes the recent status of seafood functional component structure-activity relationship， and furthermore proposes some suggestions.
Key words: seafood; functional component; chemical structure; nutritional function; structure-activity relationship