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。
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.
作者
白拓男
梁新义
BAI Tuonan;LIANG Xinyi(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《现代食品》
2024年第13期56-59,63,共5页
Modern Food
关键词
果蔬
黄酮类化合物
提取
开发利用
fruits and vegetables
flavonoids
extraction
development and utilization
