YANG Huanchun,CHANG Xiangcai,SUN Xiangdong.Research Advances in Sorghum Quality and Its Application in Food and Feed[J].HEILONGJIANG AGRICULTURAL SCIENCES,2024,(12):96-102.[doi:10.11942/j.issn1002-2767.2024.12.0096]
高粱营养品质及在食品和饲料方面开发应用研究进展
- Title:
- Research Advances in Sorghum Quality and Its Application in Food and Feed
- 文章编号:
- 16
- Keywords:
- sorghum; nutritional quality; tannin; food; feed; develop applications
- 文献标志码:
- A
- 摘要:
- 高粱曾是我国主要粮食，因适口性差，含有抗营养因子等问题而退出了主食行列。近年来，随着对高粱研究的深入，高粱的价值被重新认识。高粱中的多酚类物质——单宁受到前所未有的重视。随着多种新的酚类衍生物被发现，高粱作为保健食品原料具有较好的发展前景。本文系统概述了不同颜色高粱中新发现的多酚化合物，总结了高粱在饲料、酿酒和食品方面的研究进展及开发应用潜力，展望了高粱的未来研发方向及发展前景，可为高粱在食品及饲料领域的深入开发利用提供参考。
- Abstract:
- Sorghum has ever been traditional food in China. However, due to its poor palatability and antinutritional factors, it has withdrawn from the staple foods. Recently, with the advances of research in sorghum, the values of sorghum are rediscovered. The polyphenolic compounds-tannin is unprecedented highly valued. These health protections, precaution and adjuvant therapy effects are beneficial to humans and with discovering of new phenolic compound derivatives, sorghum has a promising prospect as a healthy food raw material. This article systematically summarized the newly discovered polyphenolic compounds in different colored sorghum, summarized the research progress and development potential of sorghum in feed, brewing, and food, and looks forward to the future research and development directions and prospects of sorghum, which can provide reference for the in-depth development and utilization of sorghum in the fields of food and feed in the future.
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备注/Memo
收稿日期：2024-10-25