樱桃中多酚类物质的研究进展  

Research Progress of Polyphenols in Cherry

作　　者：王悦 周涛[2] 吴澎[1] 乔玉双 WANG Yue;ZHOU Tao;WU Peng;QIAO Yu-shuang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;College of Horticulture Science and Engineering,Tai’an 271018,China;Tai’an Technician Institute,Tai’an 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东农业大学园艺科学与工程学院,山东泰安271018 [3]泰安技师学院,山东泰安271000

出　　处：《中国果菜》2021年第10期9-15,21,共8页China Fruit & Vegetable

基　　金：山东省科技特派员行动计划(2020KJTPY077);山东省技术创新引导计划(2020LYXZ007)。

摘　　要：樱桃是一种药食同源类植物,具有丰富的营养价值和商业价值。多酚类化合物是樱桃中最主要的一种活性物质,其抗氧化、抗癌抑菌、预防心血管疾病等功效逐渐被发现并成为研究热点。本文系统概括了樱桃中多酚类物质的生物学活性,总结了多酚物质的提取方法及开发应用现状,分析了当前多酚类物质在产品应用中可能存在的问题,探讨了未来多酚类物质的产品加工方向,并对其进行了可行性分析和展望,旨在为樱桃产品的综合开发利用提供参考。As a kind of medicine and food homologous plants,cherry has rich nutritional value and commercial value.Polyphenols is one of the most important active substances in cherry,their biological activities such as antioxidant,anti-cancer and bacteriostasis,and prevention of cardiovascular diseases have been gradually discovered and become research hotspots.This paper systematically summarized the biological activities of polyphenols in cherry,summarized the extraction methods and development and application of polyphenols,the existing problems in the application of polyphenols in products were analyzed,and the future product processing direction of polyphenols were discussed.In order to provide reference for the comprehensive development and utilization of cherry products,the feasibility analysis and prospect were carried out.

关 键 词：樱桃 多酚类物质 提取方法 加工应用 

分 类 号：TS261.9[轻工技术与工程—发酵工程]