陈林林,张海鹏,李伟,李昕彤,郝熙,张铭,吴松遥

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

谷物中的多酚以游离态和结合态形式存在，具有良好的生物活性，是天然食品抗氧化剂的主要来源，可采用酸法、碱法、酶解法、超声辅助水解等方式提取。但谷物多酚在提取及加工过程中会发生降解、释放或与其他物质结合法，进而影响谷物多酚的生物活性利用，故可采用包封等技术避免谷物多酚的分解和氧化。文章综述了谷物中多酚的提取方法及加工方式对其含量、结构、稳定性、抗氧化性及抗菌性的影响，同时总结了几种改善谷物多酚活性释放和递送的途径，为多酚的有效利用和功能性产品的开发提供了参考。

关键词(KeyWords)： 谷物多酚;提取;加工;包封;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省省属高等学校基本科研业务费科研项目(2023-KYYWF-1054);; 黑龙江省“百千万”工程科技重大专项(2021ZX12BO7-1)

作者(Author): 陈林林,张海鹏,李伟,李昕彤,郝熙,张铭,吴松遥

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