绿豆皮活性成分提取、功能及应用的研究进展  

Research Progress on Extraction,Functions,and Applications of Active Components from Mung Bean Hull

作　　者：李美琦 刘玉茜 孙亮 李大鹏[1] LI Mei-qi;LIU Yu-qian;SUN Liang;LI Da-peng(Key Laboratory of Food Processing Technology and Quality Control in Universities of Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271000,Shandong,China;Huangdao Customs,Qingdao 266400,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院山东省高校食品加工技术与质量控制重点实验室,山东泰安271000 [2]黄岛海关,山东青岛266400

出　　处：《食品研究与开发》2021年第16期190-198,共9页Food Research and Development

基　　金：国家自然科学基金(31972070)。

摘　　要：绿豆及其制品是人们广泛食用的一种豆类商品。绿豆皮作为绿豆加工废弃物,具有较高的营养价值和应用前景,得到了许多学者的关注。该文综述绿豆皮活性成分的功效、提取技术、营养功能研究及应用现状,对绿豆皮深加工再利用的研究方向和应用前景进行展望。Mung beans are among the most popular of legumes,used in multiple food products with high nutritional value. Mung bean hulls are considered to be a waste product of mung bean processing,despite high nutritional value and various prospective applications. This apparent waste is of concern to many scholars.Extraction technologies and their efficacy,nutritional function studies,and the application status of bioactive components from mung bean hulls were reviewed,and prospective research directions and applications of mung bean hull components were discussed.

关 键 词：绿豆皮 黄酮 膳食纤维 营养功能 研究进展 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]