微波加热对食品中酚类物质的含量及抗氧化活性的影响  

Effect of microwave cooking on phenolic constituents levels and antioxidant activity in food

作　　者：赵钜阳[1] 夏秀芳[1] 孔保华[1] 于彩凤[1] 刘世欣[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第13期395-399,共5页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);东北农业大学创新专项基金(CXZ011)

摘　　要：酚类物质具有预防疾病和抗氧化等功效,在食品中应用广泛,但是食品烹调手段可能会影响酚类物质的组成和特性,微波加热是新兴的食品烹调加工方法,本文对微波引起食品中酚类物质和食品抗氧化活性的影响进行了综述,展望了酚类提取物的应用情况。Phenolic compounds have long been associated with health protecting and antioxidant activity,and phenolic compounds are widely used in food industry. However,methods used to process food may make phenolic compounds alterations possible. Microwave technology is proposed to be new food processing methods. The alterations of phenolic constituents levels and antioxidant activity in food during microwave heating have been discussed. Moreover,the development trend of the phenolic extracts has been predicted.

关 键 词：酚类物质 微波 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]