全谷物酚类化合物抗氧化活性研究进展-食品科学.pdf

※专题论述 食品科学 2012, Vol. 33, No. 13 299 1 1 1 1 1 1,2,3, 李富华 ，郭晓晖 ，夏春燕 ，陈 龙 ，令 博 ，明 建 * (1.西南大学食品科学学院，重庆 400715 ；2.西南大学 国家食品科学与工程实验教学中心，重庆 400715 ； 3.农业部农产品贮藏保鲜质量安全与风险评估重点实验室，重庆 400715) ：全谷物中含有多种生物活性成分，如酚类化合物、 β- 葡聚糖、膳食纤维等，其中，酚类化合物以其 独特的抗氧化功能而备受人们的青睐。本文综述全谷物酚类化合物的组成、存在形式、影响其含量的因素及其抗 氧化效果的评价方法，旨为全谷物酚类化合物的研究提供参考。 ：全谷物；酚类化合物；抗氧化活性 Research Advance in Antioxidant Activity of Phenolic Compounds in Whole Grains 1 1 1 1 1 1,2,3, LI Fu-hua ，GUO Xiao-hui ，XIA Chun-yan ，CHEN Long ，LING Bo ，MING Jian * (1. College of Food Science, Southwest University, Chongqing 400715, China；2. National Food Science and Engineering Experi- mental Teaching Center, Southwest University, Chongqing 400715, China；3. Key Laboratory of Agricultural Products Quality Safety and Risk Assessment during Storage, Ministry of Agriculture, Chongqing 400715, China) Abstract：Whole grains are rich in bioactive phytochemicals, including phenolic compounds, β-glucan, dietary fiber and others. Phenolic compounds have attracted extensive attention due to their unique antioxidant functions. In this article, the composition and existing forms of phenolic compounds in whole grains, factor affecting their contents and evaluation methods for their antioxidant effect are reviewed, with the aim of providing references for future studies and consumption of whole grains. Key words ：whole grains ；phenolic compounds ；antioxidant activity 中图分类号：TS201.2 文献标识码：A 文章编号：1002-6630(2012)13-0299-06 全谷物是指完整的、碾成粉状、碎块状或压成片 目前，有关植物酚类化合物的研究多集中在果蔬 状的谷物颖果，其淀粉胚乳、胚芽和糠麸的比例