摘要
谷物中的多酚以游离态和结合态形式存在,具有良好的生物活性,是天然食品抗氧化剂的主要来源,可采用酸法、碱法、酶解法、超声辅助水解等方式提取.但谷物多酚在提取及加工过程中会发生降解、释放或与其他物质结合法,进而影响谷物多酚的生物活性利用,故可采用包封等技术避免谷物多酚的分解和氧化.文章综述了谷物中多酚的提取方法及加工方式对其含量、结构、稳定性、抗氧化性及抗菌性的影响,同时总结了几种改善谷物多酚活性释放和递送的途径,为多酚的有效利用和功能性产品的开发提供了参考.
Abstract
Polyphenols in cereals exist in free and bound forms,which have good biological activity.They are the main source of natural food antioxidants,which can be extracted by acid method,alkali method,enzymatic hydrolysis method and ultrasound-assisted hydrolysis and other methods.However,cereal polyphenols can be degraded,released or combined with other substances during extraction and processing,thus affecting the bioactivity utilization of cereal polyphenols.Therefore,encapsulation and other technologies can be used to avoid the decomposition and oxidation of cereal polyphenols.In this paper,the effects of extraction and processing methods of polyphenols in cereals on their content,structure,stability,antioxidant activity and antibacterial activity are reviewed,and several ways to improve the active release and delivery of polyphenols in cereals are summarized,which has provided references for the effective utilization of polyphenols and the development of functional products.
基金项目
黑龙江省省属高校基本科研业务费专项(2023-KYYWF-1054)
黑龙江省"百千万"工程科技重大专项(2021ZX12BO7-1)
NETL
NSTL
维普
万方数据