黑米储藏与加工方式对其加工品质及膳食多酚影响的研究进展  

Effects of Storage and Processing Methods on Processing Quality and Dietary Polyphenols of Black Rice:A Literature Review

作　　者：毋鑫 黄碧君 晏芳芳 黄艳春[1] 鲁群[1,2] 丁士勇 刘睿[1,2,3] WU Xin;HUANG Bijun;YAN Fangfang;HUANG Yanchun;LU Qun;DING Shiyong;LIU Rui(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Environmental Food Science,Ministry of Education,Wuhan 430070,China;Key Laboratory of Central China Urban Agriculture,Ministry of Agriculture and Rural Affairs,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]环境食品学教育部重点实验室,湖北武汉430070 [3]农业农村部华中都市农业重点实验室,湖北武汉430070

出　　处：《食品科学》2022年第3期362-370,共9页Food Science

基　　金：中央高校基本科研业务费专项资金项目(2662020PY001)。

摘　　要：黑米属于有色稻米,富含必需氨基酸、膳食纤维、γ-谷维素、γ-氨基丁酸、花色苷等多种营养成分及生物活性物质。由于营养价值高,黑米的健康效应近年来越来越受到学者们的广泛关注。同时,研究表明储藏和加工方式对黑米品质及膳食多酚等植物化学成分产生重要影响。本文综述了不同储藏与加工方式对黑米加工品质、特征性营养成分影响的研究进展,并对黑米储藏和加工中存在的问题进行了分析和展望,以期为黑米储藏、加工及其健康效应的深入研究提供参考。As a kind of colored rice, black rice is rich in various essential nutrients including essential amino acids, dietary fiber,?γ-oryzanol, γ-aminobutyric acid, and anthocyanins as well as bioactive substances. Due to the high nutritional value,the health effects of black rice have received more and more attention from scholars in recent years. Studies have shown that storage and processing methods have important impacts on the quality and phytochemical components such as dietary polyphenols of black rice. This article reviews recent progress in understanding the effects of different storage and processing methods on the quality and nutritional composition of black rice. It also discusses problems existing in the storage and processing of black rice. Hopefully, this review will provide a reference for in-depth studies on the storage and processing of black rice and its health effects.

关 键 词：黑米 储藏 加工 活性成分 品质 花色苷 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]