全谷物食品安全、营养功能提升关键技术研究进展

Research progress on key technologies for improving whole grain food safety and nutritional function

近年来,全谷物食品的研究开发成为世界上许多国家特别是发达国家的研究热点,已有大量研究表明,全谷物食品含有大量的宏量营养素、微量营养素及生理活性物质,可以降低心脑血管疾病、2型糖尿病、肥胖及一些癌症的发病率。目前,全谷物的加工过程中还存在产品安全性难以控制、营养功能损失较大等问题。通过系统综述全谷物食品安全、营养功能提升关键技术研究及创新产品展望,以期对我国全谷物食品加工提供参考。

In recent years,the research and development of whole grain food has become a hot spot in many countries in the world,especially in developed countries.A large number of studies have shown that wholegrain is rich in macronutrients,micronutrients and physiologically active substances,which can reduce cardiovascular and cerebrovascular diseases,Type II diabetes,obesity,and the incidence of some cancers.At present,there are still problems in the processing of wholegrain,such as difficulty in controlling product safety and large loss of nutritional functions.This article systematically reviews the research on key technologies for quality improvement and innovative products in wholegrain,looking forward to provide a reference for the processing of wholegrain in China.