果蔬中黄酮类化合物的提取与开发利用研究进展
Research Progress on the Extraction,Development and Utilization of Flavonoids from Fruits and Vegetables
白拓男 1梁新义1
作者信息
- 1. 天津商业大学 生物技术与食品科学学院,天津 300134
- 折叠
摘要
果蔬中的黄酮类化合物具有强大的自由基清除能力及优异的抗氧化、抑菌性等,因此其具有较高的开发利用价值.当前,研究人员广泛开展了有关果蔬中黄酮类化合物提取方法及其开发利用的研究,并取得了一定的研究成效.本文综述果蔬中黄酮类化合物的提取工艺及其在食品中的应用,旨在为果蔬中黄酮类化合物的开发利用提供依据,并为今后开展相关研究奠定基础.
Abstract
Flavonoids in fruits and vegetables have strong free radical scavenging ability and excellent antioxidant and antibacterial properties,so they have high development and utilization value.At present,researchers have carried out extensive research on the extraction methods of flavonoids in fruits and vegetables and their development and utilization,and achieved certain results.In this paper,the extraction technology of flavonoids in fruits and vegetables and their application in food were reviewed,aiming to provide a basis for the development and utilization of flavonoids in fruits and vegetables,and lay a foundation for related research in the future.
关键词
果蔬/黄酮类化合物/提取/开发利用Key words
fruits and vegetables/flavonoids/extraction/development and utilization引用本文复制引用
出版年
2024
NETL
NSTL
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