食品中多酚形态的研究进展

近年来，植物多酚因其存在的普遍性、对食品品质形成的重要性以及众多的生理活性，已成为食品科学和营养学研究的一个热点。多酚以游离态和结合态两种形态存在于食品中。大量研究表明，植物多酚对食品品质及健康功能的贡献，不仅取决于其种类和数量，而且取决于其在食品基质中的存在形态。本文在广泛调研文献的基础上，对食品中多酚形态，不同形态多酚的分析方法，常见食品（谷物、水果、蔬菜、可食花卉、其他食品）中游离态多酚与结合态多酚的含量，以及食品加工对多酚形态的影响进行总结，并对食品中多酚形态研究存在的问题及其发展方向进行阐述。

A Review of Studies on Free and Bound Polyphenols in Foods

In recent years, plant polyphenols have become a hotspot in food science and nutrition because of the universal
presence and importance for food quality and biological activities. Polyphenols in foods can fall into two categories, i.e.,
free and bound polyphenols. Many studies have shown that the contribution of plant polyphenols to food quality and health
function depends not only on their categories and amounts, but also on forms existing in food matrixes. The existing forms,
analytic methods, free and bound polyphenol contents in various foods (cereals, fruits, vegetables, edible flowers and others)
and the effects of processing on the existing forms of food polyphenols are summarized. Moreover, the existing problems
and future prospects of research on free and bound polyphenols in foods are elaborated.