| 粮谷及其发芽物质变化研究进展 |
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| 引用本文： | 刘瑞,于章龙,柴永峰,孙元琳,宋昱,周素梅,谢飒英,蔡岳.粮谷及其发芽物质变化研究进展[J].食品工业科技,2019,40(13):293-298. |
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| 作者姓名： | 刘瑞 于章龙 柴永峰 孙元琳 宋昱 周素梅 谢飒英 蔡岳 |
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| 作者单位： | 1. 运城学院生命科学系, 山西运城 044000;2. 山西省农业科学院棉花研究所, 山西运城 044000;3. 中国农业科学院农产品加工研究所, 北京 100193 |
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| 基金项目： | 国家重点研发计划(2017YFD0100600);山西省重点学科建设经费资助(FSKSC);山西省“1331”工程重点学科项目(098-091704);运城学院2018年度学科研究项目(XK-2018002);山西农科院“院市(县)共建”研发专项(YCX2018D2YX03) |
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| 摘 要： | 粮谷类特别是全谷物食品富含多种营养物质和生物活性物质,而发芽谷物因其营养价值提高、功能成分富集以及原有害物质或抗营养物质降低或消除等多种有利变化,引起了国内外广泛关注并成为研究热点。本文重点综述了燕麦、荞麦和黑小麦等三种特色粮谷类种子营养物质及活性物质研究进展,并就其发芽过程中各种物质变化进行了探讨分析,以其为粮谷及其芽类功能食品研发提供借鉴参考。
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| 关 键 词： | 粮谷 发芽 物质变化 研究进展 |
| 收稿时间： | 2018-11-15 |
Research Advances of Substances Variation in Grain and Germinated Grain |
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| LIU Rui,YU Zhang-long,CHAI Yong-feng,SUN Yuan-lin,SONG Yu,ZHOU Su-mei,XIE Sa-ying,CAI Yue.Research Advances of Substances Variation in Grain and Germinated Grain[J].Science and Technology of Food Industry,2019,40(13):293-298. |
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| Authors: | LIU Rui YU Zhang-long CHAI Yong-feng SUN Yuan-lin SONG Yu ZHOU Su-mei XIE Sa-ying CAI Yue |
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| Affiliation: | 1. Life Sciences Department, Yuncheng University, Yuncheng 044000, China;2. Cotton Research Institute, Shanxi Academy of Agricultural Sciences, Yuncheng 044000, China;3. Institute of Agro-products Processing, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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| Abstract: | Grains,especially whole grains,are rich in a variety of nutrients and bioactive substances.Germinated grains have attracted attention extensively,and have been a research focus now,because of its variety of favorable changes,such as increased nutritional value,enriched functional components and reduced original harmful substances.This review focuses on emphatically the research advances of nutrients and active substances of oats,buckwheat and triticale.Meanwhile,dynamic analysis and development prospect of grain germination aree predicted.It can be used as a reference for the research and development of cereals and its malts functional foods. |
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| Keywords: | grain germination substances variation research progress |
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