蒸汽爆破对植物多酚及抗氧化活性的影响研究进展

蒸汽爆破（steam explosion）是一种典型的物理-化学预处理技术，通过高温高压蒸汽瞬间释压破坏细胞壁结构，促进植物活性成分的释放。适宜的蒸汽爆破预处理有助于显著提高可溶性多酚的提取率，有效促进多酚物质的释放，同时提高抗氧化能力。将蒸汽爆破技术引入植物及加工副产物预处理中，可以明显提升天然活性成分提取率和功能活性。本文从蒸汽爆破技术对植物中结合酚、游离酚的含量及组成，以及对体外抗氧化活性的影响等方面进行了概述，以期为该技术在食品加工行业的利用提供指导。

Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity

Steam explosion,as a typical physical-chemical pretreatment technology,destroys the cell wall structure by instantaneous release of high-temperature and high-pressure steam,which promotes the release of plant active ingredients.Appropriate steam explosion pretreatment can significantly improve the extraction rate of free polyphenols,effectively promote the release of polyphenols,and improve the antioxidant capacity.In recent years,steam explosion was applied into the pretreatment of plants and their by-products,and it can significantly improve the extraction of natural active ingredients and enhance functional activity.The influence of steam explosion technology on the content and composition of bound polyphenols and free polyphenols in plants,and the influence on their antioxidant capacity in vitro are summarized in this paper.This would provide a guidance for the use of steam explosion in the food processing industry.