果蔬多酚类化合物提取方法研究进展  

Advances on extraction methods of fruit and vegetable polyphenols

作　　者：曾雅 Zeng Ya(Wugang Products Quality Technology Inspection and Testing Center,Wugang 462500)

机构地区：[1]舞钢市产品质量检验测试中心,舞钢462500

出　　处：《粮食与食品工业》2025年第2期56-58,共3页Cereal & Food Industry

摘　　要：本文对果蔬中多酚类化合物的提取方法进行了综述,深入分析了各种方法的原理、优缺点及研究现状,以期为果蔬中酚类物质的开发和利用提供借鉴。This article reviews the extraction methods of polyphenol compounds in fruits and vegetables,analyzes the principles,advantages,disadvantages,and research status of various approaches,with the expectation of providing references for the development and utilization of polyphenol compounds in fruits and vegetables.

关 键 词：果蔬 多酚 提取 

分 类 号：TS201[轻工技术与工程—食品科学]