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食品与发酵工业  2021, Vol. 47 Issue (21): 303-311    DOI: 10.13995/j.cnki.11-1802/ts.026875
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植物露酒中黄酮类化合物功效及检测技术研究进展
黄婷1, 刘茗铭2, 王媚2, 冯方剑2, 赵金松1,2*
1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
2(四川省酒业集团有限责任公司 川酒研究院,四川 成都,610000)
Research progress on the function and detection techniques of flavonoids in plant liqueur
HUANG Ting1, LIU Mingming2, WANG Mei2, FENG Fangjian2, ZHAO Jinsong1,2*
1(School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644000, China)
2(Sichuan Liqueur Industry Group Co., Ltd, Research Institute of Sichuan Liqueur, Chengdu 610000, China)
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摘要 黄酮类化合物是衡量植物露酒品质和功能性差异的一种重要活性成分,其种类和含量对监督控制植物露酒质量及明确植物露酒功能性具有重要意义。该文着重剖析植物露酒中黄酮类化合物的功能特性,概述其定量检测技术的发展现状,并对植物露酒中黄酮类化合物研究进行展望,旨在为植物露酒中黄酮类化合物的进一步研究提供参考。
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黄婷
刘茗铭
王媚
冯方剑
赵金松
关键词:  植物露酒  黄酮类化合物  功能特性  定量检测    
Abstract: Flavonoids is an important active ingredient to measure the quality and functional difference of plant liqueur.What’s more, the type and content of flavonoids are of great significance to control the quality and clarify the functionality of plant liqueur.In addition, the in-depth study of the functional activities and detection techniques of flavonoids is one of the important contents of the research on plant liqueur. The paper focuses on analysis of the functional characteristics of flavonoids in plant liqueur, summary of the development status of quantitative detection technology of flavonoids, and making a preliminary prediction of the study on flavonoids in plant liqueur in future, which aims to provide the proposal for further research on flavonoids in plant liqueur.
Key words:  plant liqueur    flavonoids    functional characteristics    quantitative detection techniques
收稿日期:  2021-01-25      修回日期:  2021-02-28           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
作者简介:  硕士研究生(赵金松正高级工程师为通讯作者,E-mail:420940314@qq.com)
引用本文:    
黄婷,刘茗铭,王媚,等. 植物露酒中黄酮类化合物功效及检测技术研究进展[J]. 食品与发酵工业, 2021, 47(21): 303-311.
HUANG Ting,LIU Mingming,WANG Mei,et al. Research progress on the function and detection techniques of flavonoids in plant liqueur[J]. Food and Fermentation Industries, 2021, 47(21): 303-311.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026875  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/303
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