黑蒜多酚的提取方法及应用研究进展  

Research Progress on Extraction Methods and Applications of Polyphenols from Black Garlic

作　　者：包洪亮[1] 吴鑫鑫 马永杰 李星宇 严慧娟 胡雪柯 刘晓雨 BAO Hongliang;WU Xinxin;MA Yongjie;LI Xingyu;YAN Huijuan;HU Xueke;LIU Xiaoyu(Mathematical and Sciences College,Luoyang Normal University,Luoyang,He'nan 471934,China;College of Food and Medicine,Luoyang Normal University,Luoyang,He'nan 471934,China)

机构地区：[1]洛阳师范学院数学科学学院,河南洛阳471934 [2]洛阳师范学院食品与药品学院,河南洛阳471934

出　　处：《农产品加工》2024年第5期97-100,共4页Farm Products Processing

基　　金：国家级大学生创新创业训练计划资助项目(202310482003);河南省高等学校重点科研项目(21B550004)。

摘　　要：在国家经济高速发展的今天,人们对食物的需求也在逐步提高,对健康和保健的认识也在逐渐增强。目前,黑蒜的食用价值与经济价值被逐渐挖掘,黑蒜多酚在食品行业的研究提取已成为诸多研究热点。对黑蒜多酚的功效、提取方法及未来的市场发展进行了综述,为提高人们对黑蒜多酚的认识,以及在各领域黑蒜多酚物质的创新开发和利用提供参考和思路。In today's rapidly developing national economy,people's demand for food was gradually increasing,and their awareness of health and wellness is also gradually increasing.At present,the edible and economic value of black garlic was gradually being explored,and the research and extraction of black garlic polyphenols in the food industry had become a hot research topic.This article provided an overview of the efficacy,extraction methods and future market development of black garlic polyphenols.This study aimed to enhance people's understanding of black garlic polyphenols and provide reference and ideas for the innovative development and utilization of black garlic polyphenols in various fields.

关 键 词：黑蒜多酚 营养成分 提取工艺 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]