稻米中多酚类化合物研究进展  

Research progress in polyphenol compounds in rice

作　　者：严娜[1] 高雪燕[1] 王汝华[1] 王芳[1] 华泽田[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2015年第19期374-378,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划("863"计划)(2011AA10A101);天津市教委项目(20130616);天津科技大学自然科学研究基金(20130101)

摘　　要：多酚类化合物因其独特的抗氧化活性受到越来越广泛的关注,稻米作为人类的主食之一,含有大量多酚类化合物。研究表明,谷类食品消费是增加酚类物质来源的一种方式。稻米中多酚类物质具有抗氧化、抑制肿瘤、抑菌、消炎、解毒护肝、提高记忆力、抗糖尿病并发症等功效,并对心血管疾病、机体内分泌和代谢、细胞均有影响。本文对国内外稻米中多酚类物质的研究进行了综述,介绍了多酚类化合物的概念及稻米中多酚类物质的种类、功能及常见的提取方法,包括有机溶剂提取法,超声波提取法和微波辅助提取法等,为稻米多酚类物质的进一步开发利用提供参考。Polyphenol compounds are getting more and more extensive attention because of its antioxidant activity. Rice as the staple food of human, contains a lot of polyphenol compounds. Studies have shown that cereal consumption is a kind of way to increase the source of polyphenoI.Polyphenols in rice has relatively strong and widespread pharmacological actions such as the oxidation resistance, inhibiting tumor, antibacterial, anti- inflammatory, detoxification, liver protection, improving memory, anti- diabetes mellitus complication and other effects.And polyphenol also has effect on cardiovascular disease,the body＇s endocrine, metabolic and cell.The research progress of the polyphenol compounds of rice in domestic and foreign was reviewed.The conception of polyphenol,varieties, function and common extraction methods including organic solvent extraction, ultrasonic extraction and microwave assisted extraction method of polyphenol in rice were introduced, so as to provide a reference for the further development and utilization of rice polyphenol.

关 键 词：稻米 多酚类化合物 功能 提取 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]