茶多酚在发酵食品中的应用研究进展

Review on the application of tea polyphenols in fermented foods

该文主要概述了发酵食品的种类、营养价值以及茶多酚的结构、功能特性及其在发酵食品中的应用现状。研究表明,茶多酚在发酵肉制品、发酵乳制品和谷物发酵产品中应用较多。在发酵肉制品中,茶多酚对生物胺、杂环胺和丙二醛等有害物质有较好的抑制作用,最高抑制率分别为63.64%、70%和68%。此外,茶多酚也能较好地抑制发酵肉制品脂质氧化和杂菌的生成,并延长保质期。在发酵乳制品中,茶多酚能够较好地抑制酪蛋白的水解,并增强乳制品的抗氧化性和稳定性。在谷物发酵产品中,茶多酚能够降低丙烯酰胺和晚期糖基化终产物的含量。该综述通过研究茶多酚在传统发酵食品中的应用及作用效果,为发酵食品品质调控研究提供参考。

The types and nutritional values of fermented foods,as well as the structure and functional properties and their application in fermented foods of tea polyphenols are systematically reviewed and analyzed.Tea polyphenols are widely used in fermented meat products,fermented dairy products,and fermented grain products.In fermented meat products,harmful substances,such as biogenic amines,heterocyclic amines and malondialdehyde are inhibited by tea polyphenols,and their highest inhibition rates are 63.64%,70%,and 68%,respectively.In addition,lipid oxidation and the formation of miscellaneous bacteria are also inhibited,and the shelf life of fermented meat products are extended.In fermented dairy products,hydrolysis of caseins is inhibited,while their antioxidant and stability are enhanced.In fermented grain products,the content of acrylamide and advanced glycation end products are reduced.By studying the application and effect of tea polyphenols in traditional fermented foods,this review can provide a reference for the research of quality control on fermented foods.