摘要
全谷物中含有多种营养成分,如酚类、类胡萝卜素、维生素E、叶酸等。近年来,随着全谷物酚类物质的种类及其抗氧化活性被越来越多地了解与认可,国内外全谷物食品的开发与利用呈持续上升趋势。为了提高谷物中酚类化合物的利用率,通常会利用发酵、萌芽、蒸煮等加工技术方式处理全谷物。不同加工方式对全谷物中酚类物质的影响差异较大,同一加工技术及条件对不同的全谷物酚类物质的影响也不尽相同。本文综述了不同加工方式对全谷物中酚类物质含量的影响,旨在为开发和选择提高全谷物中酚类物质含量的加工技术与方式提供参考。
Whole grains contain a variety of nutrients,such as phenols,carotenoids,vitamin E,folic acid and so on.In recent years,with more and more understanding and recognition of the types and antioxidant activities of whole grain phenols,the development of whole grain food at home and abroad has been on the rise.In order to improve the utilization of phenolic compounds in grains,processing technologies such as fermentation,germination and steaming are usually used to treat whole grains.The effects of different processing methods on phenolic compounds in whole grains are quite different,and the effects of the same processing technology and conditions on phenolic compounds in different whole grains are also different.This paper reviews the effects of different processing methods on the phenolics content of whole grains and aims to provide a reference for the development and selection of novel processing methods to enhance the phenolic content of whole grains.
作者
曾瑞
袁阳华
常超
ZENG Rui;YUAN Yang-hua;CHANG Chao(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《武汉轻工大学学报》
CAS
2023年第1期12-20,共9页
Journal of Wuhan Polytechnic University
基金
大宗粮油精深加工教育部重点实验室开放课题(编号:2020JYBQGDKFB17).
关键词
全谷物
酚类物质
加工方式
影响
whole grains
phenols
processing methods
influence
