全谷物原料的营养特性及食品开发研究进展

全谷物含有丰富的营养成分和生物活性物质，是近些年来消费者关注的热点，全谷物食品比精细加工的谷物制品更具有营养价值和保健功能。本文就小麦、大麦、燕麦、糙米、荞麦、高粱、小米和藜麦等几种常见谷物原料的营养特性及产品研究进展进行了总结；对全谷物中不同营养成分的摄取对健康的益处和目前全谷物产品的开发现状进行了全面的概述，同时也归纳了全谷物食品开发目前所面临的问题并对全谷物食品的未来前景进行了展望。以期为全谷物在功能性食品开发中的应用提供理论参考。

Nutritional Characteristics of Whole Grain and Product Development Progress

Whole grains are rich in nutrients and bioactive components, which have become the focus of consumers' attention in recent years. Whole grain food has more nutritional value and health benefits compared with refined grain product. This paper summarizes the nutritional characteristics and product research progress of several common cereal ingredients including wheat, barley, oat, brown rice, buckwheat, sorghum, millet and quinoa, as well as the health benefits of different nutrients and product development situation of whole grain. The issues that appear during whole grain food development and future prospects are also concluded and prospected. This review is aimed to provide theoretical reference for the application of whole grain in functional food development.