黄酮类化合物在食品保鲜中的应用研究进展  

Research progress in the application of flavonoids in food preservation

作　　者：郭湘蕾 王芙蓉 谢中国 熊兴林 刘兰海 GUO Xianglei;WANG Furong;XIE Zhongguo;XIONG Xinglin;LIU Lanhai(College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde 415000,China;Institute of Deep Processing and Detection of Agricultural Products,Changde 415000,China;Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province,Changde 415000,China;Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde 415000,China;Agricultural and Biological Macromolecule Research Center of Changde,Changde 415000,China;Hunan Haijia Food Technology Co.,Ltd,Changde 415000,China;Changde Municipal Animal Husbandry and Aquatic Affairs Center,Changde 415000,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]农产品精深加工与检测研究所,湖南常德415000 [3]湖南省环洞庭湖水产健康养殖及加工重点实验室,湖南常德415000 [4]水生动物重要疫病分子免疫技术湖南省重点实验室,湖南常德415000 [5]常德市农业生物大分子研究中心,湖南常德415000 [6]湖南海佳食品科技股份有限公司,湖南常德415000 [7]常德市畜牧水产事务中心,湖南常德415000

出　　处：《湖南文理学院学报(自然科学版)》2025年第2期77-82,共6页Journal of Hunan University of Arts and Science(Science and Technology)

基　　金：常德市农业生物大分子研究中心开放课题(2020AB09);常德市科学技术局科技创新发展专项资金项目(2020N011);湖南省科技重大专项子课题(2017NK1034);湖南省水产产业技术体系项目(湘农发[2019]26号)。

摘　　要：黄酮类化合物是广泛存在于自然界植物中的一类次级代谢产物,具有抗氧化、抑菌、抗病毒等生理活性。黄酮类化合物具有优良的抗氧化性与较强的抑菌性,能有效延缓食品氧化速度和抑制食品腐败菌的生长,在食品防腐保鲜中应用前景广阔。本文对黄酮类化合物的定义、分类与分布、黄酮类化合物的抗氧化作用机理和抑菌作用机理及近年来黄酮类化合物应用于食品保鲜的应用研究进展进行了综述,为黄酮类化合物作为天然食品添加剂应用于食品中提供理论依据。Flavonoids are a class of secondary metabolites widely present in plants in nature,exhibiting antioxidant,antibacterial and antiviral activities.Flavonoids have excellent antioxidant properties and strong antibacterial properties,which can effectively slow down the oxidation rate of food and inhibit the growth of food spoilage bacteria.They have broad application prospects in food preservation.This article reviews the definition,classification and distribution of flavonoids,their antioxidant and antibacterial action mechanisms,as well as the application research progress of flavonoids in food preservation in recent years.The aim is to provide a theoretical basis for the use of flavonoids as natural food additives in food.

关 键 词：黄酮类化合物 抗氧化活性 抑菌性 食品保鲜 应用研究 

分 类 号：TS201.2[轻工技术与工程—食品科学] R284[轻工技术与工程—食品科学与工程]