粮食及其制品中植酸的研究进展  

Research Progress of Phytic Acid in Grain and its Products

作　　者：王艳[1] 张檬达[1] 袁建[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《粮食科技与经济》2014年第1期59-62,共4页Food Science And Technology And Economy

基　　金：国家高技术研究发展计划(863计划)项目(2012AA101609)

摘　　要：植酸是一种有机磷酸类化合物,广泛存在于常见的植物性食物中,是粮食作物中的固有组成成分。植酸由于其自身的结构及性质,它的存在会影响人体对所需营养物质的吸收、利用,常被认为是一种抗营养物质。综述了植酸的抗营养作用,在粮食作物中的基本分布以及不同加工方式对植酸含量的影响。Phytic acid is a kind of organic phosphate compound containing phosphorus,which is widespread in commonly vegetable food and is an inherent component of grain. Because of its structure and properties;its existence can affect the absorption and utilization of nutrition that required,so phytic acid is considered to be an anti-nutritional substance. This paper reviewed the anti-nutritional effects of phytic acid,its distribution and content in grain and its products,and introduced the factors that affect phytic acid contenL

关 键 词：植酸 抗营养 分布 含量 

分 类 号：TS201.2[轻工技术与工程—食品科学]