青稞生物活性成分及其生理功能研究进展
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(西南大学 食品科学学院/农业农村部农产品贮藏保鲜质量安全风险评估实验室(重庆)/ 中匈食品科学合作研究中心, 重庆 400715)

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Research Progress of Bioactive Ingredients and Physiological Functions in Qingke
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(College of Food Science/Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs/Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China)

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    摘要:

    青稞是我国青藏高原的优势特种作物,在高寒缺氧、环境恶劣的青藏高原地区种植了3500余年,具有抗寒、耐旱、耐瘠薄、生长期短、适应性强、抗逆性强、产量稳定、易栽培等优点。青稞是生产“糌粑”、青稞酒等食品的原料,含有丰富的营养和生物活性成分,具有“三高两低”(高蛋白、高纤维、高维生素和低脂肪、低糖)的组分特性。通过饮食摄入生物活性物质对于保障人类身体健康至关重要,现代研究发现青稞中含有的各种生物活性成分能对人体产生积极影响,有利于降低人体心脏病、糖尿病、冠心病、肥胖症等多种慢性疾病及相关代谢疾病的发生率。对青稞中β-葡聚糖、戊聚糖、膳食纤维、酚类化合物、维生素E等主要生物活性成分和生理功能的研究进展进行了总结和分析,旨在为进一步深入研究和挖掘青稞的生理功能和青稞保健性产品的开发提供一定的参考。

    Abstract:

    Qingke is a dominant special crop on the Qinghai-Tibet plateau in China. Qingke has been planted for more than 3500 years in the Qinghai-Tibet plateau region with the condition of high cold, hypoxic and harsh environment. It has the advantages of cold and drought resistance, barren tolerance, short growth period, strong adaptability, strong stress resistance, stable yield and easy cultivation. Qingke is the raw material for the production of “Zanba” and Qingke wine. Qingke is rich in nutrients and bioactive ingredients, and has the characteristics of “three high and two low” (high protein, high fiber, high vitamins, low fat, and low sugar). Intake of bioactive substances through diet is crucial to improve human health. Various bioactive ingredients in Qingke could have a positive impact on human body, which is conducive to reducing the incidence of human heart disease, diabetes, coronary heart disease, obesity and other chronic diseases and related metabolic diseases. Therefore, the main bioactive components and physiological functions in Qingke, such as β-glucan, pentosan, dietary fiber, phenolic compounds and vitamin E, were summarized, and the research progress of the main active components of Qingke in recent years was summarized, which might provide reference for the further research on the physiological functions of Qingke and the development of functional foods.

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阚建全,洪晴悦.青稞生物活性成分及其生理功能研究进展[J].食品科学技术学报,2020,38(6):11-20.

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  • 收稿日期:2020-08-30
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  • 在线发布日期: 2020-12-28
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