燕麦的活性成分与功能研究进展  

Research Progress on Active Ingredients and Its Functions of Oats

作　　者：金梦圆 李想 王铭翠 丛蔚然 周选围 

机构地区：[1]上海交通大学农业与生物学院植物科学系,上海 [2]荀草坊(沈阳)生物科技有限公司,辽宁 本溪

出　　处：《植物学研究》2020年第5期461-470,共10页Botanical Research

摘　　要：燕麦是一种富含营养物质的作物,既可食用、也可作为动物饲料或酿造工业的原料等。有研究表明,食用富含燕麦的食物可以降低患高血脂症、糖尿病等一些慢性病的风险,因此它受到了国内外学者的广泛关注,在食品保健及其他行业中具有广阔的应用前景。本文总结了燕麦中一些活性物质如β-葡聚糖、蛋白质和生物活性肽、酚类、维生素E和脂质成分(甾醇、脂肪酸)等的组成、含量和结构等特点,介绍了这些活性物质各自在降脂、降糖、免疫调节活性等方面的生物学功能等,旨在为开发燕麦产品的提供参考。Oat is a kind of nutrient-rich crop, which can be used as food for animal feed or as raw material for brewing industry. Studies have shown that consumption of oat-rich foods can reduce the risk of chronic diseases such as hyperlipidemia and diabetes, so it has attracted widespread attention from scholars at home and abroad, and has broad application prospects in food health and other industries. This article summarized the composition, content and structure of some active substances in oats, such as β-glucan, proteins and bioactive peptides, phenols, vitamin E, and lipid components (sterols, fatty acids), etc. And this article emphatically introduced the biological functions of these active substances in lipid-lowering, hypoglycemic, immunomodulatory activity, etc. It can provide a reference for the development and application of oat products.

关 键 词：燕麦 活性成分 生理功能 

分 类 号：TS2[轻工技术与工程—食品科学与工程]