摘要
荞麦营养和功能因子组成与结构与小麦、水稻等禾本科类常见粮食作物相比差异显著且互补性强,荞麦突出的健康功能性使其成为食品研究和产业开发关注的热点。本文回顾了近年来荞麦营养成分、植物化学物质(多酚类、糖醇类和生物碱类物质)及其生理活性功能的研究进展,分析了荞麦产品开发的研究现状,并对荞麦的未来科学研究与加工利用方向作出了展望。
The composition and structure of nutrition and functional factors of buckwheat are significantly different from those of wheat,rice and other gramineae common food crops and are highly complementary.Buckwheat has become the focus of food research and industrial development because of its prominent health function.In this paper,the research progress of nutrients,phytochemicals(polyphenols,sugar alcohols and alkaloids) and their physiological activities of buckwheat in recent years were reviewed,the research status of buckwheat product development was analyzed,and the scientific research,processing and utilization direction of buckwheat in the future were prospected.
作者
任长忠
陕方
王敏
李云龙
Ren Changzhong;Shan Fang;Wang Min;Li Yunlong(China Oat and Buckwheat Research Center,Baicheng Academy of Agricultural Sciences1,Baicheng 137000;Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031;College of Food Science and Engineering,Northwest A&F University,Yangling 712000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第11期261-269,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2)
关键词
荞麦
功能活性
植物化学物
营养
加工
buckwheat
functional activity
phytochemicals
nutrients
processing
