黃酮的提取方法及其在食品保鮮中的應(yīng)用

摘 要：近些年，伴隨消費(fèi)理念的變化，基于植物開發(fā)的天然防腐劑替代傳統(tǒng)的化學(xué)合成防腐劑用于食品保鮮成為研究熱點(diǎn)。黃酮作為來源最為廣泛的純天然植物提取物，因具備抑菌、抗氧化和提升食品風(fēng)味等功能成為食品加工領(lǐng)域的新寵。本文主要介紹了黃酮類化合物常用的提取方法和黃酮類化合物在食品保鮮中應(yīng)用的研究進(jìn)展。

關(guān)鍵詞：黃酮；提取技術(shù)；食品保鮮

Abstract： In recent years， along with the change of consumer philosophy， natural preservatives developed based on plants have become a hot research topic instead of traditional chemical synthetic preservatives for food preservation. Flavonoids， as the most widely sourced pure natural plant extracts， have become a new favorite in food processing because of their functions such as antibacterial， antioxidant and food flavor enhancement. This paper mainly introduces the common extraction methods of flavonoids and the research progress of flavonoids in food preservation.

Keyword： flavonoids; extraction technology; food preservation

隨著經(jīng)濟(jì)發(fā)展水平的提升，人們的食品消費(fèi)水平也逐年提升。（剩余4452字）