葵花籽生物活性物质及熟制后风味化合物研究进展

葵花籽作为我国重要的油料作物之一,其富含绿原酸、亚油酸、甾醇等多种生物活性物质。研究表明,食用葵花籽有抗氧化、增强免疫力等有益功效,对活性物质进行精细的提取,可以扩宽应用范围,提高生物利用率。熟制处理后,葵花籽会具有独特风味,可增加消费者的食欲,而其化合物组分是风味物质形成的重要因素,特征风味是醛酮类和吡嗪类化合物,并得到业内学者广泛认可。文章介绍了葵花籽生物活性物质及提取技术的研究现状、葵花籽熟制后风味化合物组分及关键风味物质,旨在为葵花籽资源的高效综合利用提供参考,进而实现葵花籽产业良好的前景。

Research Progress on the Bioactive Substances of Sunflower Seeds and the Flavor Compounds after Cooking

As one of the important oil crops in China,sunflower seeds are rich in chlorogenic acid,linoleic acid,sterol and other bioactive substances. Studies have shown that sunflower seeds have the beneficial effects of anti-oxidation and immunity enhancement,as well as many other properties. Fine extraction not only makes it possible to extend the range of application,but also improves bioavailability. After cooking,sunflower seeds can increase appetite by the unique flavor,and its component plays an important role in the formation of flavor substances. The characteristic flavors are produced by carbonyls and pyrazine compounds,which have been widely recognized scholars in the industry. This paper reviewes the bioactive substances of sunflower seeds and the research status of extraction technologies,the flavor compounds after cooking and key flavor substances,which provides reference for the efficient and comprehensive utilization of sunflower seed resources,even achieves the good prospects of sunflower seeds industry.