| 苦荞营养、功能和香气成分的研究进展 |
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| 引用本文： | 周冉冉,李可心,陈茂彬,张玉. 苦荞营养、功能和香气成分的研究进展[J]. 中国酿造, 2018, 37(12): 12. DOI: 10.11882/j.issn.0254-5071.2018.12.003 |
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| 作者姓名： | 周冉冉 李可心 陈茂彬 张玉 |
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| 作者单位： | （1.湖北工业大学 生物工程与食品学院 发酵工程教育部重点实验室，湖北 武汉 430068； 2.工业发酵湖北省协同创新中心，湖北 武汉 430068；3.工业微生物湖北省重点实验室，湖北 武汉 430068） |
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| 基金项目： | “十三五”国家重点研发计划项目重点课题子课题（2016YFD0400500）；湖北省科技支撑计划项目（2015BAA154） |
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| 摘 要： | 苦荞麦是我国传统的杂粮品种之一，有丰富的可开发功能性成分，可加工成多种保健食品和药品，市场发展前景十分广阔。该文对苦荞的营养、功能性成分和挥发性香气成分的研究进展进行综述，并对苦荞食品的深加工进行总结，为今后高营养附加值、优质风味苦荞食品的综合开发利用提供参考。
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| 关 键 词： | 苦荞麦 营养成分 功能成分 苦荞制品 香气成分 研究进展 |
Research progress of nutritional,functional and aroma components of tartary buckwheat |
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| ZHOU Ranran,LI Kexin,CHEN Maobin,ZHANG YU. Research progress of nutritional,functional and aroma components of tartary buckwheat[J]. China Brewing, 2018, 37(12): 12. DOI: 10.11882/j.issn.0254-5071.2018.12.003 |
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| Authors: | ZHOU Ranran LI Kexin CHEN Maobin ZHANG YU |
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| Affiliation: | (1.Key Lab of Fermentation Engineering of Ministry of Education, College of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; 2.Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, China; 3.Hubei Key Lab of Industrial Microbiology, Wuhan 430068, China) |
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| Abstract: | Tartary buckwheat is one of China's traditional miscellaneous grain varieties. It has rich and developable functional components that can be processed into a variety of health foods and medicine, which has broad prospects for development. The research progress of nutritional, functional and volatile aroma components of tartary buckwheat were discussed, and the deep processing of tartary buckwheat was summarized, which could provide a reference for the comprehensive development and utilization of tartary buckwheat food with high nutritional value-added and high quality flavor in the future. |
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| Keywords: | tartary buckwheat nutritional component functional component buckwheat product aroma component research progress |
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