食品科学 ›› 2020, Vol. 41 ›› Issue (5): 266-275.doi: 10.7506/spkx1002-6630-20181212-154

• 专题论述 • 上一篇    下一篇

可食用植物不同形态酚类化合物研究进展

邢晨,王俐娟,王晓琴   

  1. (1.华侨大学化工学院,福建 厦门 361021;2.华侨大学 油脂及天然产物研究所,福建 厦门 361021)
  • 出版日期:2020-03-15 发布日期:2020-03-23
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601403);福建省科技计划高校产学合作项目(2017N51010055); 厦门市科技计划项目(3502220161230);华侨大学中青年教师科研提升资助计划项目(ZQN-PY417); 华侨大学研究生科研创新基金资助项目

Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review

XING Chen, WANG Lijuan, WANG Xiaoqin   

  1. (1. College of Chemical Engineering, Huaqiao University, Xiamen 361021, China;2. Institute of Oil and Natural Product, Huaqiao University, Xiamen 361021, China)
  • Online:2020-03-15 Published:2020-03-23

摘要: 酚类化合物可预防与氧化应激有关的慢性疾病,植物是人类摄取酚类化合物的主要来源,深入研究酚类化合物对于功能性食品开发具有重要意义。近年来,研究者们发现酚类化合物以游离态和结合态存在于植物基质中,存在形态影响其在生物体内的代谢途径和活性。本文综述了植物不同形态酚类化合物的分离提取方法、在植物组织及器官中的分布、影响分布的因素以及体内外活性研究进展,以期为科学开发富含酚类化合物的功能性食品提供参考。

关键词: 酚类化合物, 存在形态, 游离酚, 结合酚, 功能性食品

Abstract: Phenolic compounds have function to prevent chronic diseases related to oxidative stress. Plants are the main source of phenolic compounds for humans, and in-depth exploration of phenolic compounds is of great significance for the development of functional foods. In recent years, increasing studies have demonstrated that phenolic compounds are present in plant matrices in free and bound forms, which affect their in vivo metabolic pathways and biological activities. In this review, the methods used for the separation and extraction of free and bound phenolic compounds, their distribution in plant tissues and organs and in vitro and in vivo activities, and the factors affecting their distribution are summarized, which will provide valuable information for scientific development of functional foods rich in phenolic compounds.

Key words: phenolic compounds, existing form, free phenolics, bound phenolics, functional foods

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