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作 者:田杰 张传博[1] 孙云子[1] TIAN Jie;ZHANG Chuanbo;SUN Yunzi(College of Life Sciences,Guizhou Normal University,Guiyang 550025,China)
机构地区:[1]贵州师范大学生命科学学院,贵州贵阳550025
出 处:《食品与发酵工业》2021年第3期252-258,共7页Food and Fermentation Industries
基 金:贵州师范大学博士启动基金项目。
摘 要:黄酮类化合物是一类母体结构为2-苯基色原酮的化合物,其基本碳骨架为C6-C3-C6。黄酮类化合物种类众多,大多具有一定生物活性,被广泛应用到食品和保健品等诸多领域,主要从植物中提取获得。但由于黄酮类化合物生物利用度低、在植物中含量低、传统工艺提取造成的浪费及污染大、难纯化等问题,其开发利用一直受到限制。文章对黄酮类化合物的生物合成途径、基因工程合成及微生物转化、化学合成、化学结构修饰等进行综述,以期为相关人员的研究和黄酮类化合物的开发利用提供参考。Flavonoid is a kind of compound whose parent structure is 2-phenyl chromone,and its basic carbon skeleton is C6-C3-C6.There are many kinds of flavonoids,most of which have biological activity.They are widely used in many fields,such as food and health products,and they are mainly extracted from plants.However,the development and utilization of flavonoids have been restricted due to its low bioavailability,difficulty in purification,the low content in plants,the massive waste and pollution caused by the traditional extraction process.This paper reviews the biosynthetic pathway,genetic engineering synthesis,microbial transformation,chemical synthesis and chemical structure modification of flavonoids,etc.,which aims to provide references for further research,and the development and utilization of flavonoids.
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