[1]刘欣,赵新淮.发酵豆制品中主要植物化学成分及生理功能的研究进展[J].大豆科学,2017,36(01):157-162.[doi:10.11861/j.issn.1000-9841.2017.01.0157]
　LIU Xin,ZHAO Xin-huai.Research Progress of Main Phytochemicals and Physiological Functions on Fermented Soybean Products[J].Soybean Science,2017,36(01):157-162.[doi:10.11861/j.issn.1000-9841.2017.01.0157]
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发酵豆制品中主要植物化学成分及生理功能的研究进展

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第36卷 期数: 2017年01期 页码: 157-162 栏目: 出版日期: 2017-01-20
Title:
Research Progress of Main Phytochemicals and Physiological Functions on Fermented Soybean Products
作者:
刘欣1; 2; 赵新淮1
1.东北农业大学 食品学院，黑龙江 哈尔滨 150030； 2.哈尔滨学院 食品工程学院，黑龙江 哈尔滨 150086
Author(s):
LIU Xin1; 2;  ZHAO Xin-huai1
1. Department of Food Science, Northeast Agricultural University, Harbin 150030, China；2. Department of Food Engineering, Harbin University, Harbin 150086, China
关键词:
发酵豆制品; 植物化学成分; 生理功能
Keywords:
Fermented soybean products;  Phytochemicals;  Physiological functions
DOI:
10.11861/j.issn.1000-9841.2017.01.0157
文献标志码:
A
摘要:
发酵豆制品是亚洲国家人民饮食中重要的组成部分，并逐渐得到国际上的广泛关注和西方国家的青睐。豆制品本身含有丰富的植物化学成分，在微生物的发酵过程中这些植物化学成分衍生出许多具有生物活性的物质，这些物质对人体的生理功能产生一定的影响。为发酵豆制品的发展寻找新的方向，综述了近年来豆制品在发酵过程中植物化学成分的变化以及对豆制品生理功能的影响。
Abstract:
Fermented soybean products are an important part of the Asian countries in people’s diet, and gradually get international attention and the favor of the West. Soybean products are rich in phytochemicals, they can derive many bioactive compounds in the process of microbial fermentation, and these compounds will produce certain effect to the human body physiological functions. In recent years the variation of phytochemicals from soybean products during the fermentation and influence on the physiological function of soybean products were reviewed in this paper in order to look for the new development direction of fermented soybean food in the future.

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[1]杨杨,曾剑华,王冰,等.中国传统发酵豆制品风味物质的研究进展[J].大豆科学,2018,37(06):969.[doi:1011861/jissn1000-98412018060969]
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备注/Memo

基金项目：国家自然科学基金（31371738）。

第一作者简介：刘欣（1981-），女，博士，讲师，主要从事食品科学研究。E-mail：liuxin8113@126.com。
通讯作者：赵新淮（1963-），男，博士，教授，主要从事食品化学研究。E-mail：zhaoxh63@neau.edu.cn。

更新日期/Last Update: 2017-03-15