山核桃多酚物质提取及抗氧化研究进展

Research Progress on Extraction and Antioxidant Activity of Phenolic Compounds from Carya (Carya cathayensis)

山核桃多酚是一大类物质,它既是山核桃稳定口感风味的一个重要因素,又是其表现生理活性、抵御外界伤害的主要次生代谢物质;对山核桃抗氧化性的相关研究涉及到多酚物质的提取纯化及有效成分鉴定等方面。文章综述国内外近年来对山核桃多酚提取、分离纯化及抗氧化活性的研究进展,旨在为山核桃等坚果功能活性物质的提取和综合利用提供一定的参考和借鉴。

The phenolic compounds in carya（Carya cathayensis） include a big category of compounds.They play a key role in stabilizing the taste,as well as maintaining the secondary metabolites that are involved in a variety of physiological activities and protecting carya from physical damages.Previous studies on the antioxidant activities of carya phenolic compounds were focused on the extraction and purification of total polyphenols and the identification of individual compound.This paper reviews the progress of the domestic and foreign researches on extraction,purification,and antioxidant activities of total polyphenols from carya in recent years,in order to provide a reference for the comprehensive utilization of functional compounds in carya and other nuts.