荞麦营养功能特性及相关食品开发研究进展  

Research progress of functional characteristics of buckwheat and development of its products

作　　者：吴立根[1] 屈凌波 王岸娜[1] 周素梅[4] WULi - g e n;QU L i n g- b o;WANGAn - n a;Z H O U S u - m e i(College of Food Science and T e c h nology, H e n a n University of Technology, Zheng z h o u H e n a n 450001;National Engineering Laboratory for W h e a t ＆ Com Further Processing, H e n a n University of Techno l o g y, Zhengzhou Henan 450001;Zheng z h o u University,Z h e n gzhou H e n a n 450001;Institute of Agro - products Processing Science and Techno l o g y,Chinese A c a d e m y of Agricultural Science, Beijing 100193)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学小麦和玉米深加工国家工程实验室,河南郑州450001 [3]郑州大学,河南郑州450001 [4]中国农业科学院农产品加工研究所,北京100193

出　　处：《粮油食品科技》2018年第3期41-44,共4页Science and Technology of Cereals,Oils and Foods

基　　金：河南省基础与前沿技术研究项目(152300410077);粮食公益性行业科研专项(201313011);国家自然科学基金项目(31201294);河南工业大学省属高校基本科研业务费专项资金项目(2014YW JC05)

摘　　要：国内外对荞麦的研究主要集中在营养成分和活性成分的分析和提取,特别是黄酮类和多酚的提取和理化性质研究。不少国内学者研究了荞麦食品的加工开发,涉及馒头、面条、面包等主食类产品,饮料、啤酒、荞麦茶等饮品,还有一些功能性产品的研究。综述了荞麦营养和生物活性成分、荞麦食品和功能性产品的研究现状以及发展。Research on buckwheat at home and abroad focus on analysis and extraction of its nutritional components and active material,especially on the extraction and the physicochemical properties of the flavonoids and polyphenol in buckwheat. Many researchers involve in the exploitation of buckwheat food,including staple food such as steamed bread,noodles and bread,drink such as beverage,beer and buckwheat tea,and some functional products. The research status and development of buckwheat nutrition,bioactive components,food made of buckwheat and functional products are summarized.

关 键 词：荞麦 营养 荞麦食品 黄酮类 

分 类 号：S517[农业科学—作物学]