综述杂豆酚类化合物多样性的影响因素

Influencing Factors on the Diversity of Phenolic Compounds: A Review

杂豆酚类化合物种类繁多,并影响杂豆的外观、感官特征及营养特性。杂豆酚类化合物多样性是杂豆营养特性研究的重点。本文总结杂豆酚类化合物多样性的影响因素,发现合理的提取与分析方法有利于酚类化合物提取的完整性以及表征的正确性。在此基础上,指出种属与产地、生长与贮藏及加工过程影响杂豆酚类化合物的合成、溶出与释放,并促使酚类化合物多样性的形成。最后介绍杂豆酚类化合物多样性的代谢组学技术在杂豆多样性研究方面的贡献与优势,提出今后工作的重点与挑战,以期为杂豆酚类化合物的变化机制、加工利用及育种等提供参考。

Phenolic compounds of pulses are diverse and affect the appearance,sensory characteristics and nutritional properties of pulses.The diversity of phenolic compounds is the focus of research on the nutritional properties of pulses.This paper summarises the factors influencing the diversity of phenolic compounds in pulses and finds that a reasonable extraction and analysis method is beneficial for the integrity of phenolic compound extraction and correct characterization.On this basis,this paper indicates that species and origin,growth and storage,and processing affect the synthesis,leaching and release of phenolic compounds from pulses,and contribute to the formation of phenolic compound diversity.Finally,the contribution and advantages of metabolomics techniques to the study of miscellaneous bean phenolic diversity and challenges are presented,with a view to providing theoretical references for research on the mechanisms of miscellaneous bean phenolic compound changes and processing,as well as breeding.