食品中酚类成分及其与其它成分相互作用研究进展

摘要

Phenolic compounds are important secondary metabolites in plant, which have wide distribution in plant-source food. Because of its excellent oxidation resistance, protecting color, add flavor and health care function, phenolic is important functional components in food and common food additives. Interaction between phenolic compounds and other ingredients such as proteins, lipids, carbohydrate, metal ions, vitamins etc. in foods are reviewed, in order to provide reference for applications of phenolic components.%酚类成分是植物中种类最多的重要次生代谢产物,在植物源食品中有着广泛的分布.由于其优良的抗氧化活性、护色、增加风味及潜在保健功能等,成为了食品中重要的功能性成分和常用的食品添加剂.文章就食品中酚类成分及与其他成分如蛋白质、脂类、糖类、金属离子、维生素等的作用进行综述,以期为酚类成分的应用提供参考资料.