食品工业科技2018，Vol.39Issue(4)：329-336,8.DOI:10.13386/j.issn1002-0306.2018.04.060
柑橘中类黄酮的前处理及检测技术研究进展
Advances on pretreatment and determination technologies for flavonoids in citrus
摘要
Abstract
Flavonoid compounds are the most abundant polyphenols which are rich in citrus and have strong antioxidant,anticancer effects,as well as lowering cholesterol levels and other physiological functions.They have been widely used in food,medicine and cosmetics etc.In this paper,the structure,the category of citrus flavonoids and physical and chemical properties were discussed,the pretreatment techniques of flavonoids from citrus in recent years were reviewed,such as solid phase extraction,flash extraction,supercritical fluid extraction,molecularly imprinted technology,the liquid chromatography (LC) and liquid chromatography-mass spectrometry(LC-MS) detection technology of citrus flavonoids was summarized in recent years.And the trend of research and development of active ingredients in citrus in the future was analyzed.关键词
柑橘/类黄酮/前处理/检测技术Key words
citrus/flavonoids/pretreatment/detection technologies分类
轻工纺织引用本文复制引用
李珍柱,苏学素,焦必宁,王敏,周剑,赵希娟,刘金涛..柑橘中类黄酮的前处理及检测技术研究进展[J].食品工业科技,2018,39(4):329-336,8.基金项目
国家现代农业(柑桔)产业技术体系建设专项(CARS-27) （柑桔）
国家重点研发专项(2016YFF0201105-2) （2016YFF0201105-2）
国家农产品质量安全风险评估重大专项(GJFP2017004,GJFP2017015). （GJFP2017004,GJFP2017015）
