高粱中酚类物质及其功能活性的研究进展  

Research progress on phenolic compounds and potential health of sorghum grains

作　　者：吴丽[1,2] 赵钢[1] 邹亮[1] 任贵兴[2] 

机构地区：[1]成都学院生物产业学院,成都610106 [2]中国农业科学院作物科学研究所,北京100081

出　　处：《食品安全质量检测学报》2014年第6期1589-1595,共7页Journal of Food Safety and Quality

摘　　要：随着生活质量的提高,人们越来越重视健康饮食,高粱等杂粮因其独特的植物化学成分而备受消费者的喜爱。本文主要对高粱作为我国乃至世界上一种重要的耐早粮食作物其含有的原花青素、酚酸、花青素、黄酮等酚类物质的化学结构与分类、提取方法及潜在的保健功能等方面进行了阐述。自由基损伤会引起脂质、DNA、蛋白质、细胞膜等体内大分子损伤,是多种疾病,例如老化、癌症、心血管疾病等的诱因。高粱富含多种植物化学成分,大量研究表明高粱中的这些酚类物质具有抗氧化能力与自由基清除能力。适当补充外源抗氧化剂以改善衰老以及减少疾病的发生已成为目前消费者重点关注的问题,因而高粱作为一种健康食品具有广阔的应用与开发前景。ABSTRACT:With the improvement of living standard, people are paying more concern on healthy diet. Due to containing special phytochemicals, minor coarse cereals including sorghum (Sorghum bicolor L. Moench) is becoming the favourite food for consumers. The chemical structure, classification, extract methods and poten-tial impact on human health of pheolic compounds from sorghum, an important drought-resistant crop in China as well as worldwide, were well documented in this review. Oxidative stress which is harmful to lipids, DNA, protein and cell structures, induces the development of chronic and degenerative diseases such as aging, cancer and cardiovascular disease. Numerous studies showed that sorghum phenol extracts had antioxidant and free radical scavenging ability. Appropriate supplementary exogenous antioxidants for prevention of aging and other chronic diseases had become an focused issue for consumers, which made sorghum as a healthy food have a potential application prospect.

关 键 词：高粱 酚类物质 原花青素 保健功能 

分 类 号：TS201.2[轻工技术与工程—食品科学]