植物性食品原料中芦丁的来源、合成代谢与调控研究进展  

Research Progress in Natural Sources,Biosynthesis and Metabolism Regulation of Rutin in Plant-Derived Food Materials

作　　者：周婷 王海歌 张继星[1] 包英才[1] 于永利[1] 常杰[1] ZHOU Ting;WANG Haige;ZHANG Jixing;BAO Yingcai;YU Yongli;CHANG Jie(College of Life Sciences and Food Engineering,Inner Mongolia Minzu University,Tongliao 028000,China)

机构地区：[1]内蒙古民族大学生命科学与食品学院,内蒙古通辽028000

出　　处：《食品科学》2025年第3期284-295,共12页Food Science

基　　金：内蒙古自治区自然科学基金青年基金项目(2022QN03023);2021年度自治区本级事业单位引进人才项目(RCXM2022-2);内蒙古民族大学科研启动项目(KYQD21025)。

摘　　要：芦丁属黄酮醇类,是槲皮素的芸香糖苷,也是高等植物中苯丙烷类代谢分支形成的次级代谢产物,具有抗氧化、抗衰老、抗炎、抗糖尿病、抗癌等多种药理和生理活性。随着对其药理和生理功效研究的深入,富含芦丁的植物性食品原料成为食品领域的研究热点之一。通过萌芽等生物转化技术调控植物性食品中芦丁合成代谢可以有效富集芦丁,从而提高其营养价值。本文综述了植物中芦丁的天然来源、生物合成途径、代谢关键酶特性及其调控,以期为植物性食品原料中芦丁的富集、功能性食品及植物基食品的开发与应用提供理论依据和研究思路。Rutin,a flavanol glycoside derived from quercetin,is classified as a secondary metabolite from the phenylpropane metabolic pathway in higher plants.It possesses various pharmacological and physiological activities,including antioxidant,anti-aging,anti-inflammatory,anti-diabetic,and anti-cancer properties.With the deepening of pharmacological and physiological research on rutin,plant-derived foods rich in it have garnered significant research attention in the food industry.Biotransformation techniques,such as germination,have been shown to effectively enhance the rutin content and nutritional value of plant-derived foods by regulating the synthesis and metabolism of rutin in plants.This article summarizes the natural sources and biosynthesis pathways of rutin in plants as well as the characteristics and regulation of the key enzymes involved in rutin metabolism,hoping to provide a theoretical basis and research ideas for enriching rutin in plant-derived food materials and facilitating the development and application of functional and plant-based foods.

关 键 词：植物 芦丁 来源 合成代谢 关键酶 调控 

分 类 号：TS201.2[轻工技术与工程—食品科学]