植物性食品中的生物活性化合物:提取,隔离,识别,特征和新兴应用
Tarek Gamal Abedelmaksoud1, Mohamed Ibrahim Younis1, Ammar B Altemimi2
1Food Science Department, Faculty of Agriculture Cairo University Giza Egypt.
Food science & nutrition
|June 12, 2025
概括
植物性食品含有诸多生物活性化合物,如多和黄. 本综述涵盖了它们的提取,识别和在健康和工业中的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 自然产品化学 自然产品化学
背景情况:
- 植物性食品是生物活性化合物的丰富来源,包括多,黄,类,类和胡卜素.
- 这些化合物具有显著的潜在健康益处和功能性质,引发了研究兴趣.
- 它们的治疗潜力在各种行业中得到了认可,包括药品和营养药品.
研究的目的:
- 审查植物性食品中多样化的生物活性化合物.
- 详细说明它们的提取,隔离和识别方法.
- 探索它们的特性和新兴应用.
主要方法:
- 传统和现代的提取技术 (溶剂,超临界流体,超声波辅助,微波辅助).
- 隔离方法,如染色学 (HPLC,GC),离心和过.
- 分析技术包括质谱 (MS),核磁共振 (NMR) 和红外光谱 (IR) 用于识别.
主要成果:
- 各种生物活性化合物可以有效地从植物基质中提取和分离.
- 先进的分析方法可以进行详细的识别和结构阐明.
- 化合物显示出显著的抗氧化,抗炎,抗微生物和抗癌活性.
结论:
- 来自植物食品的生物活性化合物具有多种治疗性质.
- 提取,隔离和识别技术对于它们的利用至关重要.
- 功能性食品,营养药品,药品和化品中的新兴应用突显了它们的价值.
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