食品中植酸及其降解产物的研究进展

摘要/Abstract

摘要： 植酸广泛存在于植物性食品中，是植物籽粒中磷的主要贮存形式。近年来，由于植酸及其降解产物可螯合矿质离子并降低蛋白质可利用性等抗营养特性，其在食品中的研究越来越受到重视。本文对植酸及其降解产物低级磷酸肌醇的性质、抗营养作用、生物活性以及在食品中含量水平进行了评述，并重点探讨了其在食品中的分析测定方法，分析比较了多种检测方法的优劣，为未来植酸及其降解产物精准检测的深入研究提供借鉴，也希望为我国食品中植酸推荐摄入量制定和研究提供参考。

关键词: 植酸, 降解产物, 抗营养, 食品, 分析方法

Abstract: Phytic acid widely exists in plant foods, which was the main form of phosphorous stored in plant seeds. Recently, the research of phytic acid and its degradation products in food is an increasing concern due to their anti-nutritional qualities, e.g., strong chelating ability with mineral nutrients and proteins, limiting their bioavailability. In this paper, the characteristics, anti-nutritional qualities, physiological activities, content of the phytic acid and its degradation products lower inositol phosphates were summarized. Moreover, the analytical methods for these compounds in food were highlighted. A number of methods were compared and analyzed in terms of advantages and disadvantages. It provided valuable reference in the further research of phytic acid and its degradation products detection. These comments were all suggested that the problem of these compounds in food should be stressed in China in the future.

Key words: phytic acid, degradation products, anti-nutritional, food, analytical methods

陈佳悦范蓓刘贵巧李春梅王凤忠. 食品中植酸及其降解产物的研究进展[J]. 食品科学, 0, (): 0-0.

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