植物食品原料中酚酸的生物合成与调控及其生物活性研究进展  

Biosynthesis, Metabolic Regulation and Bioactivity of Phenolic Acids in Plant Food Materials

作　　者：陈志杰 吴嘉琪[3] 马燕[1] 王沛 顾振新[1] 杨润强[1] CHEN Zhijie;WU Jiaqi;MA Yan;WANG Pei;GU Zhenxin;YANG Runqiang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Food Science and Technology,Jiangsu Food and Pharmaceutical Science College,Huai’an 223005,China;Sydney Institute of Language and Commerce,Shanghai University,Shanghai 201800,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏食品药品职业技术学院食品学院,江苏淮安223005 [3]上海大学悉尼工商学院,上海201800

出　　处：《食品科学》2018年第7期321-328,共8页Food Science

基　　金：中央高校基本科研业务费自主创新重点项目(KYZ201744)

摘　　要：酚酸是高等植物中广泛分布的含有酚羟基和羧基的一类次生代谢产物,主要通过酯键及醚键与细胞壁结构组分以结合态存在于植物食品原料中,具有抗氧化、抗菌和抗癌等多种生物活性。植物食品原料中的酚类物质已成为当前食品领域研究热点之一。通过一系列生物调控技术能够在植物食品原料中富集酚酸,从而提高其营养价值。本文综述了植物食品原料中酚酸的类型与结构、生物合成与调控及其生物活性,并对此进行了展望。Phenolic acids,a class of secondary metabolites containing phenolic hydroxyl and carboxyl groups,are widely distributed in higher plants.Phenolic acids are bound to structural components of the cell wall through ester and ether linkages in plant food materials,and have multiple bioactivities,such as antioxidant,antimicrobial and anticancer activity.Phenolic compounds have gained wide interest in recent years and become one of the hotspots in the field of food research.Through a series of biological regulation techniques,various phenolic acids can be enriched in plant food materials,thereby effectively improving their nutritional value.In this paper,the types,structures,biosynthesis,metabolic regulation and bioactivities of phenolic acids in plant food materials are summarized.In the end,the future directions are also discussed.

关 键 词：植物 酚酸 生物合成与调控 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]