植物食品中结合态酚酸的研究进展  

Recent advances on bound phenolic acids in plant food

作　　者：孙玉敬[1] 张红娟 郭精桐 SUN Yujing;ZHANG Hongjuan;GUO Jingtong(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《浙江工业大学学报》2022年第6期685-691,共7页Journal of Zhejiang University of Technology

基　　金：国家自然科学基金面上项目(31771982)。

摘　　要：酚酸是植物食品中大量存在的一类多酚化合物,具有抗炎症、预防癌症、抗肿瘤和抗溃疡等功能。大多数酚酸在植物中以结合态形式存在,这降低了其生物利用率,释放结合态酚酸可以提高其生物利用率。因此,对目前国内外在结合态酚酸的生物利用率、生物活性、释放方法及原理等方面的研究进展进行系统综述,以期为开发新型释放方法及提高结合态酚酸的利用率提供理论指导。Phenolic acids(PAs)is a kind of polyphenolic compounds that are abundant in plants.They have anti-inflammatory,anti-cancer,anti-tumor,anti-ulcer functions and so on.However,most of them exist in plants in bound form,which reduces their bioavailability.To improve it,there were many methods to release bound PAs.Herein,this study will first introduce the bioavailability and bioactivities of PAs and systematically summarize the release principles and methods of bound PAs,to provide guidance for development of utilization of bound PAs.

关 键 词：酚酸 释放 生物利用率 生物活性 自由态 结合态 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]