全谷物酚类物质及其抗氧化活性研究进展  

The Advances on Polyphenols in Whole Grains and Its Antioxidant Activity

作　　者：赵广河[1,2] 张瑞芬[1] 苏东晓[3] 董丽红[1] 刘磊[1] 魏振承[1] 张名位[1] Zhao Guanghe Zhang Ruifen Su Dongxiao Dong Lihong Liu Lei Wei Zhencheng Zhang Mingwei(Sericultural ＆ Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key laboratory of Agricultural Products Processing, Guangzhou 510610 College of Science ＆ Technology, Huozhong Agricultural Un＆ersity,Wuhan 430070 Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广州510610 [2]华中农业大学食品科技学院,武汉430070 [3]广州大学化学化工学院食品系,广州510006

出　　处：《中国食品学报》2017年第8期183-196,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省自然科学基金团队项目(2016A030312001);国家重点研发计划项目(2017YFD0400200);国家自然科学基金项目(31501478)

摘　　要：近年研究发现全谷物的健康效应与其酚类物质及其抗氧化活性密切相关,而与水果、蔬菜相比,谷物中的酚类物质长期被低估。本文综述了糙米、小麦、玉米和燕麦等主要全谷物中酚类物质的组成、存在形式、含量差异、分布规律及其抗氧化活性,总结不同加工处理对其的影响,分析目前研究的突出问题,展望今后的重点研究方向,为促进全谷物食品的开发利用提供理论依据。Recently, many studies have found that various health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities. Unfortunately, the phenolic compounds in cereals have long been underestimated compared with that of fruits and vegetables. Aiming to promote the development and utilization of whole grain foods, this paper, using brown rice, wheat and corn as main representatives, overviewed the latest research of composition, form, content, distribution of polyphenols in whole grains, their antioxidant activity and the effects on these factors induced by different processing. The existing prominent problems and the promising key research directions are also analyzed.

关 键 词：全谷物 多酚 抗氧化活性 加工 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]