俞良莉：传统食品功能化

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1、功能食品发展的思考--传统食品功能化俞良莉Liangli(Lucy)YuDepartmentofNutritionandFoodScience食品科学与工程系UniversityofMaryland上海交通大学CollegePark上海中国Apr19th,2013社会对功能食品需求增加生活水平日益提高根据InternationalFoodInformationCouncil在2009年的调查报告显示，人们对功能食品的“功能”要求不断提高，最受重视的五项功能依次是保护心脏健康、有利于儿童成长发育

2、、改善身体机能与精力、调节免疫系统和改善骨质健康。医疗费用昂贵自我保健意识增强预防性疾病风险生活、工作节奏加快环境污染健康知识获得渠道改变成熟功能食品的必备要素•具有食品的特征•安全•有效–单一功效–多重功效•质量可控功能食品的研发要素•理想功能性原料–功能成分含量，及其影响因素–稳定性–安全性–生产工艺–质控标准•功能食品的处方、制备工艺–利用度–生物利用度•功能食品功效验证•安全性•稳定性•质量控制标准实例传统小麦食品功能化：富含抗氧化因子全麦披萨饼的开发研究WheatGrai

3、n,Food,HealthWheatasImportantDietaryStapleFueledtheriseofcivilization400MMTforfood,global,2003»(FAO,2006)71%ofgrainconsumptioninUS,2003»(USDA,2005)WholeGrains&ReducedRiskofChronicDiseasesHeartdisease&cancerAntioxidants?ORACO-ScavengingActivit

4、y21351001208010590607560404530Troloxequivalent(umole/g)201500US-1US-2US-3Canada-1Canada-2SwissAustraliaControlUS-1US-2US-3Canada-1Canada-2SwissAustraliaHardwheatbransamplesHardwheatbransamplesJ.Agric.FoodChem.2004,52,6108-6114.ORACofsoftwheatgrain50.

5、0dcddbcdbcdabc45.040.0aab35.0moles/g)m30.025.020.015.010.0Troloxequivalents(5.00.0SissonSS560RoaneMV5-46ChoptankMcCormickVA97W-024VigoroTributeJ.Agric.FoodChem.2005,53,6649-6657.TPCofcommercialwheatmillingfractions3.0SRWHRS2.52.01.51.0TPC(mgGAEmg/g)0

6、.50.0BranRedDogMIDDSSampleOHOHp-coumaricacid-p-coumaricacidferulicacidO2scavengingactivityofphenolicacidsCOOHCOOHCOOHCOOHcontrolsyringicOCH3H3COOCH34-OHbenzoicOHOHOH1500OH15001500p-OHbenzoicacidp-OHbenzoicacidvanillicacidsyringicacid1000100010005005

7、00500000-500-500-500-1000-1000-1000COOHCOOH-1500-1500-150032003220324032603280320032203240326032803200322032403260328040COOHCOOHOCH335OH•Additionalo-methoxyl(OCH)grouponOH3-30p-coumaricacidferulicacidphenylringmayenhancetheO2COOHCOOHOCH325scavenging

8、activityOHCOOHOHCOOHp-cou20maricacidferulicacid•4-OHbenzoicacidshowednoO-215COOHCOOHOCH3OCHCOOHscavengingactivitySODEq(U/mmole)'OHOH3H3CO10OHOHp-coumaricacidferulicacid5p-OHbenzoicacidOCH3vanilliHc3aCcOidOCH3syring0OHCOOHOHCOOHCOOOHFoodChem.2006,95,