食品体系组成及加工方式对植物次生代谢物生物利用度的影响研究进展  

Effects of Food Composition and Processing Methods on Bioavailability of Plant Secondary Metabolites

作　　者：李梦杰 胡坦[1] 潘思轶[1] LI Mengjie;HU Tan;PAN Siyi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2022年第5期328-337,共10页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-26-07B);中央高校基本科研业务费专项资金项目(2662019PY016,2662020SPPY011);湖北省技术创新专项重大项目(2018ABA072)。

摘　　要：食用富含植物次生代谢物的食物能够调控人体健康,然而由于溶解性差、化学不稳定等因素,这些次生代谢物的生物利用度通常较低。食品加工导致的食品组成破坏是植物次生代谢物释放的重要条件,同时食品体系组成还会影响植物次生代谢物的吸收。本文综述了脂质和蛋白质等不同食品体系组成以及热处理、机械加工、发酵等食品加工方式对植物次生代谢物生物利用度的影响,以期为提高日常膳食中植物次生代谢物的生物利用度提供理论依据。The consumption of plant secondary metabolites-rich foods shows a positive effect on the regulation of human health.However,due to their poor solubility and chemical instability,the bioavailability of those secondary metabolites is usually low.The destruction of food composition caused by food processing is an important condition for the release of plant secondary metabolites,while food composition affects the absorption of plant secondary metabolites.In this review,we summarize the effects of different food components such as lipids and proteins as well as food processing methods such as thermal processing,mechanical processing and fermentation on the bioavailability of plant secondary metabolites.We expect that this review will provide a theoretical basis for improving the bioavailability of plant secondary metabolites in the daily diet.

关 键 词：植物次生代谢物 食品体系组成 食品加工 生物利用度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]