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投稿时间:2024-04-22
投稿时间:2024-04-22
中文摘要: 阿魏酸是一种酚酸类化合物,具有抗氧化、抗炎等多种生理活性,在医疗保健、生物农业、日化等领域广泛应用。然而阿魏酸因水溶性较差,且对氧气、温度、光等条件敏感,易降解,稳定性差,导致其在食品工业中应用受限。通过将阿魏酸与多糖、蛋白质或脂质等物质复合可提高阿魏酸的应用价值。该文对阿魏酸的提取及合成进行介绍,总结近年来阿魏酸复合物的制备以及其在食品工业中的应用,以期为后续阿魏酸在食品工业中进一步研究与开发提供参考。
Abstract:Ferulic acid is a phenolic acid with antioxidant,anti-inflammatory,and other pharmacological activities.It has been widely used in medical care,biological agriculture,daily chemical and other fields.However,ferulic acid has poor water solubility and is prone to degradation under oxygen,temperature,and light conditions.The poor stability limits the application of ferulic acid in the food industry.This issue can be addressed by complexing ferulic acid with polysaccharides,proteins,or lipids.The extraction and synthesis of ferulic acid were introduced,and the recent advancements in the preparation and application of ferulic acid complexes in the food industry were reviewed,with a view to providing valuable reference for the further research and development of ferulic acid in the food industry.
文章编号:202506023 中图分类号: 文献标志码:
基金项目:“十四五”国家重点研发计划项目(2022YFD2100505);河南青年人才托举工程项目(2023HYTP018);中国博士后科学基金资助项目(2022M711460);河南省研究生联合培养基地项目(YJS2022JD16);河南省高校科技创新团队项目(23IRTSTHN023)
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