| 食品中黄酮醇的组成、性质及其检测方法 |
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| 引用本文： | 方芳,黄卫东.食品中黄酮醇的组成、性质及其检测方法[J].核农学报,2011,25(2):313-316. |
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| 作者姓名： | 方芳 黄卫东 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院葡萄酒研究中心,北京100083;中国农业科学院农产品加工研究所,北京100193
2. 中国农业大学食品科学与营养工程学院葡萄酒研究中心,北京,100083 |
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| 摘 要： | 黄酮醇是一类重要的类黄酮类物质,它广泛存在于水果、蔬菜以及它们的加工产品饮料和红葡萄酒中.本文对黄酮醇类物质的分类、组成、生物学性质及其检测方法进行论述,并对今后研究重点提出展望.
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| 关 键 词： | 黄酮醇 活性 检测 |
OCCURRENCE, BIOLOGICAL PROPERTIES AND ANALYSIS OF FLAVONOLS IN FOOD |
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| FANG Fang,HUANG Wei-dong.OCCURRENCE, BIOLOGICAL PROPERTIES AND ANALYSIS OF FLAVONOLS IN FOOD[J].Acta Agriculturae Nucleatae Sinica,2011,25(2):313-316. |
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| Authors: | FANG Fang HUANG Wei-dong |
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| Institution: | Centre for Viticulture and Enology, College of Food Science &; Nutritional Engineering, China Agricultural University, Beijing100083;
Institute of Agro food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing100193 |
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| Abstract: | Flavonols is one of the most important constitute of flavonoids, and it ubiquitously exists in the food such as fruit, vegetable, beverage and red wine. In this paper, the sorts, constitutes, biological properties and the correlative analysis work of flavonols in food were summarized and the focus research work in the future was also suggested. |
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| Keywords: | flavonols property test |
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