4. Cinnamic acid itself is a kind of perfume, which has a good fragrance retention function. Usually used as a raw material for spice matching, it can make the fragrance of the main fragrance more fragrant and volatile. Various esters of cinnamic acid (such as a, b, c, d, etc. ) can be used as a fixative for drinks, cold drinks, sweets, alcohol and other foods.
5. Using cinnamic acid as raw material, L- phenylalanine was synthesized by microbial enzymatic method. L- phenylalanine is the main raw material of sweet aspartame, an important food additive.
6. Unilever obtained the PCTInt patent of the World Intellectual Property Organization. Application program. WO 00187,080 (2001,1.22) This paper introduces the composition of cinnamic acid and pasteurization assistant, which has strong bactericidal and antiseptic effects.
7. Cinnamic acid is also a component of cinnamic acid hydrolase, a capsaicin synthase. Using transgenic technology to cultivate excellent varieties with high capsaicin content will greatly improve the quality of pepper, thus effectively promoting the industrial development of pepper.
8. It can also be used in wine to make it bright.
9. Cinnamic acid has a strong exciting effect, which can be widely added directly to all foods, and it has been allowed to be added in China's food standard GB2760. 1. Microbial enzymatic synthesis of L- phenylalanine from cinnamic acid. L- phenylalanine is the main raw material of sweet aspartame, an important food additive.
2. Unilever obtained the PCTInt patent of the World Intellectual Property Organization. Application program. WO 00187,080 (2001,1.22) This paper introduces the composition of cinnamic acid and pasteurization assistant, which has strong bactericidal and antiseptic effects.
4. The use of cinnamic acid for mildew prevention, antisepsis and sterilization can be applied to the preservation and antisepsis of grain, vegetables and fruits.
5. Cinnamic acid used in candied fruit can improve the taste and flavor, especially in food preservation, and it is a pollution-free environmental preservative. Substitutes (sodium benzoate, potassium sorbate, etc. ) can also be used in wine to make it bright.
6. Cinnamic acid has a strong exciting effect and can be widely added directly to all foods. Application of cinnamic acid in beauty
Cinnamic acid can be used for beauty. Tyrosinase is a key enzyme in melanin synthesis, which initiates a chain reaction from tyrosine to melanin biopolymer. Cinnamic acid can inhibit the formation of tyrosinase, has a certain isolation effect on ultraviolet rays, and can make brown spots lighter or even disappear. It is one of the essential ingredients in advanced sunscreen. Cinnamic acid has a remarkable antioxidant effect and has a good effect on slowing down the appearance of wrinkles. At the same time, cinnamic acid also has a good fragrance preservation function, which is usually used as a raw material for perfume distribution and as a fragrance fixative in daily chemical essence. Application of cinnamic acid in pesticide industry
In agriculture, cinnamic acid is used as growth promoter and long-acting bactericide for fruit and vegetable preservation. Application of cinnamic acid in industry, organic synthesis and chemical industry
In organic chemical synthesis, cinnamic acid can be used as slow-release agent for galvanized sheet, heat stabilizer for PVC, crosslinking agent for polyurethane, flame retardant for hydantoin and polycaprolactam, and chemical analysis reagent. It is also a reagent for determining the separation of uranium and vanadium; It is also the main synthetic raw material of negative photosensitive resin. Cinnamate, polyvinyl cinnamate, polyoxyethylene ethyl cinnamate and epoxy resin with cinnamate as side group were mainly synthesized.
Used in plastics, it can be used as a heat stabilizer for PVC, a deodorizer for sterilization, mildew prevention and mildew prevention, and can also be added into rubber and foamed plastics to make deodorized shoes and insoles. It can also be used for mildew prevention of cotton cloth and various synthetic fibers, leather, paint, shoe polish, straw mats and other products. Bee products, including honey, pollen, royal jelly, propolis, beeswax, bee venom and bee larvae, are the most comprehensive dietetic products and medicines. Bee products have complex components, which not only have the functions of regulating human physiological function, improving immune function, strengthening physical strength, relieving fatigue, resisting aging, inhibiting tumor, beautifying, etc., but also can treat and assist in the treatment of various chronic diseases. Therefore, it has attracted the attention of scholars all over the world and done a lot of work in the chemistry, pharmacology and clinical application of bee products.
Since Kustenmacher identified cinnamyl alcohol and cinnamic acid from propolis in 19 10, more than 300 compounds have been identified in propolis in north temperate zone. With regard to the efficacy of propolis, many experiments conducted by foreign scholars have proved that propolis can kill or inhibit bacteria, fungi, pathogens and nematodes, including Bacillus larvae, Bacillus subtilis, Corynebacterium, Staphylococcus aureus, Streptomyces, yeast, Escherichia coli, Salmonella, anaerobic bacteria 1 12 strain and Giardia. Bacteroides, Klebsiella and other bacteria, Candida albicans, Aspergillus Niger, Botrytis cinerea, Saccharomyces cerevisiae, six kinds of human-borne fungi and other fungi, herpes, potato virus, influenza, Newcastle disease and other viruses, as well as ascaris lumbricoides (Hu Fuliang, 1998), in which cinnamic acid plays a major role. At the same time, it is proved that propolis (Brazil propolis and China propolis) is safe as food raw materials. (Source: World Agriculture, No.2003 12 Author: Diao Qingyun, Wu Jie, Yan Author: Bee Institute, Chinese Academy of Agricultural Sciences)
Lin Songzhou, a professor in the Department of Medicine of Taipei Medical College, proved by FITCAnnexin V/PI chromosome that propolis can effectively induce apoptosis of human liver cancer cells, thus achieving excellent therapeutic effect on liver cancer. Propolis can produce a large number of lymphocytes and activate them quickly, which has quite significant immune enhancement activity. Taipei Medical College has also done research on the anti-cold virus characteristics of propolis. According to Lin Songzhou, propolis can resist cold virus mainly because some components, such as cinnamic acid, and synthetic analogues of these components can effectively inhibit the replication of influenza virus, especially during infection, with the most obvious effect.
Propolis contains a variety of enzymes, which plays a great role in prevention and treatment. It contains starch, tissue protein, fat and pancreatic protein. Organic acids, such as cinnamic acid and caffeic acid, have antibacterial, antiviral and antifungal effects, and can be used to treat diarrhea and relieve constipation. The content of cinnamic acid is 100 ~ 200mg/L in red wine and 10 ~ 20mg/L in white wine. It is generally esterified by tartaric acid and turns yellow after oxidation. Carmen de la Torre, a professor of nutrition at the University of Barcelona, pointed out that' red wine contains benzoic acid, cinnamic acid and other antioxidant components derived from tyrosine. After metabolism, it is beneficial to enhance the body's immune function and prevent the oxidation process and free radical release. She also mentioned that people who drink 9-34 grams of red wine every day have a significantly lower incidence of cardiovascular diseases than those who don't drink red wine. From the clinical experiment, drinking red wine can prevent blindness caused by senile cataract and Alzheimer's disease, and the effect is very obvious.
Research results of Italian wine research institute [1995]
It was confirmed by ethanol solution extraction and HPLC analysis that the cork used to make wine corks contained many phenolic compounds (benzoic acid and cinnamic acid derivatives, vanillin, syringaldehyde and ephedrine). The effects of cork storage and boiling on these compounds were studied. Cinnamic acid and vanillin are the main components of phenols in all samples. Compared with untreated cork, boiled cork has significant differences in the concentrations of protocatechuic acid, caffeic acid, p-coumaric acid and vanillin. There are significant differences in protocatechuic acid, 4- hydroxybenzoic acid, caffeic acid and ferulic acid between stored and unstored cork boards. The storage of cork increased the content of extractable cinnamic acid. On the other hand, boiling reduced the concentration of the same phenolic acid and increased the concentration of vanillin. Boiling cork after storage can be beneficial to the quality of cork, reduce the total amount of potential bad flavor substances (various cinnamic acids) and increase the total amount of potential positive flavor substances (vanillin).