食品科学

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植物性食品原料中异黄酮形成机理及富集的影响因素

焦彩凤,杨润强,顾振新*   

  1. 南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-06-15 发布日期:2015-06-07

Formation Mechanism and Factors Influencing Accumulation of Isoflavones in Edible Plants

JIAO Caifeng, YANG Runqiang, GU Zhenxin*   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-06-15 Published:2015-06-07

摘要:

异黄酮属酚类物质,是苯丙烷类的次生代谢产物,大多存在于豆科植物中,对人体具有广泛生理调节功能。本文综述植物性食品原料中异黄酮形成的机理,以及基于环境诱导和基因改造层面调控异黄酮合成途径中的关键酶编码基因表达,最终诱导异黄酮积累的技术。

关键词: 异黄酮, 形成机理, 富集, 影响因素

Abstract:

Isoflavones, as phenolic components, are the secondary metabolites found mostly in legumes with many healthpromoting
functions on humans. The latest research on the formation mechanism of isoflavones and accumulation techniques
based on environmental induction and genetic modification in edible plants is summarized in this paper.

Key words: isoflavones, formation mechanism, accumulation, influencing factors

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