叶酸强化食品研究进展  

Research Progress in Folate Fortified Food

作　　者：唐子茜 曾小峰[1] 商桑 周茂林[1] 曾志红[1] TANG Ziqian;ZENG Xiaofeng;SHANG Sang;ZHOU Maolin;ZENG Zhihong(Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)

机构地区：[1]重庆市农业科学院,重庆401329

出　　处：《食品研究与开发》2023年第22期192-198,共7页Food Research and Development

基　　金：重庆市农业科学院市级财政专项重大产业技术创新项目(NKY-2022AB016)。

摘　　要：叶酸广泛参与人体内的一碳单位代谢,对促进人体生长发育及维护人体健康有重要意义。天然叶酸主要从食物中获取,但由于叶酸的不稳定性,使叶酸在食品加工过程中损失率较高。为了更好地满足人体营养需求,各类营养素强化食品被逐渐研发,但叶酸强化食品发展缓慢。该文综述食品中叶酸含量与食品加工方式的关系,总结各类叶酸保护剂在提高叶酸稳定性方面的研究,归纳国内外叶酸强化功能性食品的研究进展,以期为高叶酸食品开发提供理论参考和技术支撑。Folate is widely involved in human one-carbon metabolism and has great significance in the growth and health maintenance of the human body.Natural folate is mainly obtained from food.However,the instability of folate leads to a significant folate loss during food processing.For meeting the nutritional requirements of the human body,a variety of nutrient fortified food has been developed,while the development of folate fortified food is relatively slow.With the aim of providing theoretical reference and technical support for the research and development of folate fortified food,the relationship between food folate content and food processing method was demonstrated.Furthermore,the additives that can protect folate and increase the stability of folate during food processing and the progress in the research and development of folate fortified food were summarized.

关 键 词：叶酸 食品加工 稳定性 叶酸保护剂 营养功能 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]