鹰嘴豆资源及其异黄酮类物质研究进展  

Research Progress on Chickpea Resource and Isoflavones

作　　者：傅樱花[1] 李正磊 刘莹洁 FU Ying-hua;LI Zheng-lei;LIU Ying-jie(Xinjiang Key Laboratory of Biological Resources and Genetic Engineering,College of Life Science and Technology,Xinjiang University,Urumqi 830046,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆生物资源基因工程重点实验室,新疆乌鲁木齐830046

出　　处：《保鲜与加工》2021年第3期130-135,共6页Storage and Process

基　　金：新疆维吾尔自治区自然科学基金面上项目(2018D01C058)。

摘　　要：鹰嘴豆营养丰富,是世界上重要的消费食用豆类,对人体有较为突出的保健作用。已有研究表明,鹰嘴豆是食品黄酮类物质的重要来源,其中异黄酮具有多种生理功能和药用价值,其存在形式和代谢方式对其消化吸收性及生物活性有很大影响。本文对鹰嘴豆资源及其营养价值、加工现状进行了综述,对鹰嘴豆异黄酮的种类、存在形式、生物转化及其降血糖活性研究进展进行了阐述,以期为进一步科学有效地利用鹰嘴豆资源提供参考。Chickpea(Cicer arietinum L.)is an important pulse crop grown and consumed all over the world,which has a good nutritional profile,as well as reported medicinal properties and health benefits.Chickpea is a good food source of flavonoids,including isoflavones that are so-called phytoestrogens.The chemical forms of isoflavones and metabolites can extent their absorption and bioactivities.This paper reviewed the nutrition value and status of chickpea processing,and the chemical structures and biological conversion of isoflavones in chickpea.Also,bioactivities of chickpea isoflavones,such as lowering blood sugar,were depicted in this review,aiming to provide references for the application of chickpea resources in the future.

关 键 词：鹰嘴豆 异黄酮 生物转化 降血糖活性 

分 类 号：S529[农业科学—作物学] TS201.4[轻工技术与工程—食品科学]