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苹果酚类物质与膳食纤维的结合作用
冯舒涵;易建勇;毕金峰;李璇;马有川;杜茜茜
作者单位
冯舒涵;易建勇;毕金峰;李璇;马有川;杜茜茜 中国农业科学院农产品加工研究所农业农村部农产品加工综合性重点实验室 
摘要:
苹果作为目前世界上种植最广的重要温带水果,因富含大量的生物活性物质而具有较高的营养价值。酚类物质是苹果中一类代表性生物活性物质,日常的食用或加工过程会破坏苹果的细胞结构,使其中的酚类物质从液泡中释放出来,与苹果中的膳食纤维结合,影响酚类物质的生物利用度。本文根据苹果中酚类物质和主要膳食纤维组成,综述二者间的作用机制及主要影响因素。
关键词:  苹果  酚类物质  膳食纤维  结合作用
DOI:
分类号:
基金项目:中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST-04)
Combination Effect of Apple Phenolic Compounds and Dietary Fibers
Abstract:
Apple, as one of the most widely planted temperate fruits in the world, has high nutritional value due to the abundance of biologically active compositions in the fruits. Phenolics are a representative type of biologically active compositions in apple, which would be released from the vacuole and combined with the dietary fibers under the condition of cell structure destruction during consumption and processing, further affecting the bioavailability of the phenolic compounds. Based on the review of the composition of major phenolic compounds and dietary fibers in apples, this article summarizes the mechanism of the combination of apple phenolic compounds and dietary fibers.
Key words:  apple  phenolic compounds  dietary fiber  combination

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