山西农业大学学报（自然科学版）2025，Vol.45Issue(3)：132-140,9.DOI:10.13842/j.cnki.issn1671-8151.202409023
谷子(小米)中的酚类物质:组成、生物活性及在加工过程中的变化
Phenolic compounds in Setaria italica(L.):composition,bioactivity,and changes during processing
摘要
Abstract
Setaria italica(L.)Beauv is a C4 model plant with high photosynthetic efficiency and a drought-tolerant grain crop that has been cultivated and consumed in northern China for centuries.The edible part after dehulling is known as millet.Mil-lets are rich in phenolic compounds with various health benefits,making them a potential resource for healthy diets.This article systematically reviewed recent research on phenolic compounds,bioactivity,and processing methods related to millets.It sum-marized the types and contents of bound and free phenolic compounds in millets grains,discussed the progress in studies on their anti-inflammatory,antioxidant,hypoglycemic,and intestinal protective properties,and examined the effects of processing techniques such as milling,germination,thermal processing,and fermentation on phenolic compounds.The aim was to pro-vide a foundation for future research and development of phenolic compounds in millets.关键词
谷子(小米)/酚类物质特征/功能活性/加工工艺Key words
Setaria italica(L.)Beauv(foxtail millet)/Characteristics of phenolic compounds/Biological activity/Processing分类
农业科技引用本文复制引用
宋靖仪,张莹予,刘钰,朱宇晗,苏彦瑜,吴华,肖俊松,黄明泉..谷子(小米)中的酚类物质:组成、生物活性及在加工过程中的变化[J].山西农业大学学报（自然科学版）,2025,45(3):132-140,9.基金项目
北京市教委一般项目(KM202010011010) （KM202010011010）
国家自然科学基金项目(31871749) （31871749）
2022国家重点研究计划(YFD2101205) （YFD2101205）
