| 食品基质及加工方式对多酚生物利用度影响的研究进展 |
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| 引用本文： | 孙希云,王静雯,田思慧,徐子涵,李斌.食品基质及加工方式对多酚生物利用度影响的研究进展[J].食品工业科技,2021,42(21):400-407. |
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| 作者姓名： | 孙希云 王静雯 田思慧 徐子涵 李斌 |
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| 作者单位： | 沈阳农业大学食品学院，辽宁沈阳 110000 |
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| 基金项目： | 辽宁省教育厅项目（LSNJC201911）；辽宁省农业攻关及产业化项目（2020JH2/10200036） |
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| 摘 要： | 酚类化合物是植物性食品中的重要成分，具有多种功能活性，但因其生物利用度低，不能在体内完全发挥其生物活性。因此寻找到一条有效的途径来提高其生物利用率非常必要。本文综述了多糖、蛋白质、脂质三种食品基质及不同加工方式对多酚生物利用度的影响，以期为食品加工中提高多酚生物利用度提供借鉴和思考。
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| 关 键 词： | 食品基质 加工方式 多酚 生物利用度 |
| 收稿时间： | 2020-08-27 |
Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols |
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| SUN Xiyun,WANG Jingwen,TIAN Sihui,XU Zihan,LI Bin.Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols[J].Science and Technology of Food Industry,2021,42(21):400-407. |
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| Authors: | SUN Xiyun WANG Jingwen TIAN Sihui XU Zihan LI Bin |
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| Affiliation: | College of Food Science, Shenyang Agricultural University, Shenyang 110000, China |
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| Abstract: | Phenolic compounds are important components in plant food, and they have various functional activities. However, due to their low bioavailability, they cannot fully exert their biological activities in vivo. Therefore, it is necessary to find an effective way to improve its bioavailability. This article reviews the effects of three food matrices, polysaccharides, proteins, and lipids, and different processing methods on the bioavailability of polyphenols, in order to provide references and considerations for improving the bioavailability of polyphenols in food processing. |
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