植酸的食品保鲜机理及应用  

The mechanisms and application of phytic acid in the food preservation

作　　者：赵玉生[1] 于然[1] 

机构地区：[1]郑州轻工业学院食品工程系,河南450002

出　　处：《中国食品添加剂》2007年第1期147-150,共4页China Food Additives

基　　金：河南省重点科技攻关项目编号0223025000

摘　　要：本文通过植酸的分子结构,分析了植酸的理化特性及高效螯合金属离子的作用机理。介绍了植酸在食品行业中作为抗氧化剂、护色剂、沉淀剂的理论研究和应用概况,并对植酸食品保鲜技术进行了展望。This article analyzes physical and chemical characteristics of phytic acid and mechanisms of eliminating harmful metallicions. As antioxidant, color protection, precipitator agent in food preservation industry, phytic acid＇ s theory investigation and general application situation were introduced. The research trend in the future was also proposed.

关 键 词：植酸 食品保鲜 作用机理 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]