加工方式对小米多酚含量影响研究进展

Effects of Processing Methods on the Content of Millet Polyphenols

小米多酚具有多种生物学活性,能够对慢性疾病或细胞损伤起到预防作用,对人体健康具有十分重要的意义。为提高适口性和营养利用率,多种加工方式被应用于小米产品生产中,不同加工方式对小米多酚含量及生物学活性的影响备受关注。该文就热加工和非热加工,并综合种属差异、提取方法及贮藏条件对小米多酚含量的影响进行综述,以期为小米多酚类物质的保留以及如何选择合理的加工方式提供参考。

Polyphenols in millet have a variety of biological activities,which play a preventive role against chronic diseases or cell damage,and are of great importance to human health.To improve palatability and nutrient utilization,various processing methods have been used in the development of millet products,and the effects of different processing methods on the content and biological activities of millet polyphenols have attracted much attention.This paper reviewed the effects of thermal processing and non-thermal processing,as well as the species differences,extraction methods,and storage conditions on the content of millet polyphenols,hoping to provide references for the retention of polyphenols in millet and finding a reasonable processing method.