农产品中功能性成分的超高压提取技术研究进展  

Extraction of Functional Ingredients in Agricultural Product by Ultra High Pressure

作　　者：詹耀[1] 王菁[1] 田凤[2] 李建平[1] 于勇[1] 朱松明[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]农业部管理干部学院,北京102208

出　　处：《核农学报》2014年第4期692-696,共5页Journal of Nuclear Agricultural Sciences

基　　金：国家"863"计划(2011AA100800)

摘　　要：超高压技术是目前热门的农产品非热加工技术之一,也是最具产业化潜力的热处理替代技术之一。近年来,该技术已成为农产品加工技术研究领域的热点,而开展农产品及药材等原料的活性成分的超高压提取技术研究则已逐渐成为该领域研究的前沿之一。本文在对国内外相关研究报道的总结和分析的基础上,从黄酮类、皂苷类、多糖类、生物碱类、风味物质等功能性成分的角度,对超高压提取技术在农产品(食品)中的应用现状进行分析和综述,为该技术的进一步研究提供一定理论指导。As a non-thermal processing technology for agricuhural products （food） , high pressure is the most potential technology for industrialization. High pressure technology has been attached great attention in the area of agricultural products （food） processing, and the extraction of functional ingredients by high pressure in food and medicinal materials has become a hot research point. Basing on the analysis and summary of many researches, the extractions of flavonoids, saponins, polysaccharides, alkaloids, and flavor substances by high pressure were stated in this study. The current situation of high pressure extraction was reviewed to support theoretical directions for the application of high pressure in agricultural products （food） processing.

关 键 词：超高压 提取 功能性成分 

分 类 号：TQ914.1[化学工程]