小米中抗氧化活性成分的研究进展  

Research Progress on Antioxidant Active Components of Millet

作　　者：马吉瑶 郑程远 郭成宇[1,2] MA Jiyao;ZHENG Chengyuan;GUO Chengyu(School of Food and Biological Engineering,Qiqihar University,Qiqihar,Heilongjiang 161000,China;Beverage Engineering Technological Reserch Center of Fruit-vegetables and Coarse Cereals of Heilongjiang Province,Qiqihar,Heilongjiang 161000,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161000 [2]黑龙江省果蔬杂粮饮品工程技术研究中心,黑龙江齐齐哈尔161000

出　　处：《农产品加工》2021年第7期80-83,共4页Farm Products Processing

基　　金：2018年度黑龙江省省属高等学校基本科研业务费科研专项项目(300677);黑龙江省优势特色学科--“植物性食品加工技术特色学科”专项项目(YSTSXK201801)。

摘　　要：小米是世界上最古老的农作物之一,营养价值高且营养均衡。小米中多酚类物质是其主要的抗氧化活性成分,还有维生素、氨基酸、抗氧化酶等多种天然抗氧化剂,由于小米中多酚类物质含量较高,具有较其他谷物类更强的抗氧化性。食用小米具有滋补气血、补肾益气、健脾健胃的作用,这些功能都与小米中的抗氧化物质密不可分。综述了近年来国内外在小米抗氧化活性成分方面的研究进展,为研究小米在体内的抗氧化能力及其对人体健康的影响提供科学依据。Millet is one of the oldest crops in the world,with high nutritional value and balanced nutrition.The polyphenols in millet are its main antioxidant active components,as well as vitamins,amino acids,antioxidant enzymes and other natural antioxidants.Due to the high content of polyphenols in millet,it has stronger antioxidant properties than other grains.Edible millet has the function of nourishing qi and blood,tonifying kidney and invigorating qi,strengthening spleen and stomach,these functions are inseparable with the antioxidant substances in millet.This paper reviewed the research progress of antioxidant active components in millet in recent years.It provided scientific basis for studying the antioxidant capacity of millet in vivo and its effect on human health.

关 键 词：小米 营养 功能 抗氧化 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]