苹果多酚组分及其生理功能研究进展  

Research progress of compounds and physiological functions of apple polyphenol

作　　者：田兰兰[1] 刘婧琳[1] 郑战伟[1] 牛鹏飞[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第12期552-557,共6页Science and Technology of Food Industry

基　　金：现代苹果产业技术体系建设(nycytx-08)

摘　　要：在前人研究的成果基础上,简要介绍了苹果多酚的含量分布、影响含量的因素及分子结构和生物合成途径,总结了苹果在加工过程中发生的褐变及抗氧化剂和多酚的关系,重点描述了苹果多酚的生理功能及影响这些功能的因素,概述了苹果多酚在各领域的应用概况。On the basis of the achievement of the predecessor research,the content distribution of and the factors influencing distribution of apple polyphenol content in apple fruits was briefly introduced. The relationship between apple ployphenol and browning and antioxidant agent in the processing was summarized. In addition,the physiological function and the influence factors of apple polyphenol and outlined the apple polyphenol application in various fields were described.

关 键 词：苹果多酚 生理功能 多酚含量变化 生物合成途径 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]