摘要
酚酸是存在于果蔬等植物中的一类重要的生物活性化合物,对人体健康有益。水果中酚酸含量丰富,受到人们的广泛关注;但由于蔬菜中酚酸的含量较少且不稳定,相关研究一度被忽视。蔬菜通常在食用前加工,加工方法对酚酸含量及其保留率的影响较大,因此蔬菜中酚酸加工稳定性研究具有重要意义。本文综述了蔬菜中的酚酸含量、存在形式及蔬菜加工过程中的预处理方法和储存条件,通过对酚酸含量及稳定性的分析,探索不同蔬菜的最佳预处理方法和储存条件,以期提高蔬菜中酚酸的保留率,减少其损失,提高蔬菜中酚酸的利用率。
Phenolic acids are an important class of bioactive compounds present in fruits and vegetables and other plants that are beneficial to human health.The content of phenolic acids in fruits is rich,which has been widely concerned by people,but studies related to phenolic acids in vegetables are once neglected due to their low content and unstable presence in vegetables.Vegetables are usually processed before consumption,and the processing method has a great influence on the phenolic acid content and its retention,so the study of phenolic acid processing stability in vegetables is of great importance.This paper reviewed the content and existing form of phenolic acids in vegetables and the pretreatment methods and storage conditions during vegetable processing.The analyse of content and stability was aimed to find the best pretreatment method and storage conditions for different vegetables,in order to improve the retention of phenolic acid in vegetables,reduce its loss,and improve the utilization of phenolic acid in vegetables.
作者
秦旭
卢晓明
费晓伟
周茂鑫
孟强
齐强
QIN Xu;LU Xiao-ming;FEI Xiao-wei;ZHOU Mao-xin;MENG Qiang;QI Qiang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Shandong Jinsheng Cereals and Oils Group,Linyi 276600,China;Tai’an Quality and Technology Testing and Research Institute,Tai’an 271018,China)
出处
《中国果菜》
2022年第8期34-41,共8页
China Fruit & Vegetable
基金
山东省重点研发计划(2021TZXD007)。
关键词
蔬菜
酚酸
加工稳定性
功能活性
Vegetables
phenolic acids
processing stability
functional activity
作者简介
第一作者:秦旭(2001-),女,在读本科,专业为食品质量与安全;通信作者:卢晓明(1986-),女,讲师,博士,主要从事园艺产品精深加工的教学与研究工作。
