藜麦营养功能成分及其代餐市场前景分析
Study on the Nutritional Components and Its Meal Replacement Development Status and Market Prospect of Chenopodium quinoa

DOI: 10.12677/HJAS.2022.122012, PP. 83-89

Keywords: 藜麦，营养成分，代餐，市场分析
Quinoa, Nutrients, Meal Replacement, Market Prospect

Full-Text   Cite this paper   Add to My Lib

Abstract:

藜麦是一种营养价值极高的粮食作物，作为一种新兴的全营养的功能性健康食品，含有丰富的营养物质和活性成分，具有较高的经济价值。随着藜麦产量和品质的提升和对其开发与利用的研究，藜麦因具备较高的营养价值不断地走进消费者的视野，成为时尚健康食品，藜麦及其代餐产品的研发与市场前景显得尤为重要。本文综述了藜麦中的营养成分、活性物质及其在代餐产业中的发展前景，以期为藜麦的充分利用以及相关产品市场的拓宽提供参考依据。
Quinoa (Chenopodium quinoa Willd.), a food crop with high nutritional value, has been regarded as a functional healthy food because of its excellent nutritional characteristics. As quinoa yields and quality improvement, the popularity of quinoa has increased in recent years due to the claims of benefits to health and superfood qualities. With the research on production, development and utilization of quinoa, and the rapid development of quinoa meal replacement market at home and abroad, the research and development of quinoa and its meal replacement products is particularly important. This paper reviews the function of bioactive compounds in quinoa, and its meal replacement development status and market prospect in future. It is intended to provide important references to the quinoa industry, meal replacement research and development.

References

[1]	任贵兴, 杨修仕, 么杨. 中国藜麦产业现状[J]. 作物杂志, 2015(5): 1-5.
[2]	Jacobsen, S.E. (2003) The Worldwide Potential for Quinoa (Chenopodium quinoa Wild.). Food Reviews International, 19, 167-177. https://doi.org/10.1081/FRI-120018883
[3]	Repo-Carrasco, R., Espinoza, C. and Jacobsen, S.E. (2003) Nutri-tional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kaniwa (Chenopodium pallidicaule). Food Reviews International, 19, 179-189. https://doi.org/10.1081/FRI-120018884
[4]	石振兴, 杨修仕, 么杨, 任贵兴. 60份国内外藜麦材料子粒的品质性状分析[J]. 植物遗传资源学报, 2017, 18(1): 88-93.
[5]	Park, J.H., Lee, Y.J., Kim, Y.H. and Yoon, K.S. (2017) Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium Quinoa Willd.) Seeds Sultivated in Korea. Preventive Nutrition and Food Science, 22, 195-202. https://doi.org/10.3746/pnf.2017.22.3.195
[6]	Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fernández-López, J., Pérez-álvarez, J.A. and Viuda-Martos, M. (2018) Chemical, Fatty Acid, Polyphenolic Profile, Techno-Functional and Antioxidant Properties of Flours Obtained from Quinoa (Chenopodium Quinoa Willd) Seeds. Industrial Crops & Prod-ucts, 111, 38-46. https://doi.org/10.1016/j.indcrop.2017.10.006
[7]	黄金, 秦礼康, 石庆楠, 文安燕. 藜麦萌芽期营养与功能成分的动态变化[J]. 食品与机械, 2017, 33(5): 54-58.
[8]	卢宇. 藜麦营养特性及其多酚化合物分离纯化和抗氧化活性研究[D]: [硕士学位论文]. 呼和浩特: 内蒙古农业大学, 2017.
[9]	赵亚东. 青海藜麦资源营养品质评价及功能成分与抗氧化活性研究[D]: [硕士学位论文]. 西宁: 青海大学, 2018: 1-76.
[10]	焦红艳, 高文庚, 陈丽文. 藜麦营养成分测定及对孕期妇女健康的促进作用[J]. 基层医学论坛, 2018, 22(14): 1902-1903.
[11]	王启明. 藜麦在四川凉山引种及其品质特性分析[D]: [硕士学位论文]. 北京: 中国农业科学院, 2020.
[12]	邓俊琳, 夏陈, 张盈娇, 陈建, 杰布, 林长彬, 等. 拉萨藜麦的营养成分分析与比较[J]. 中国食物与营养, 2017, 23(9): 55-58.
[13]	张婷婷, 吴恩凯, 龚加顺. 香格里拉藜麦品质成分分析[J]. 食品研究与开发, 2017, 38(24): 147-151.
[14]	陆红法, 张永正, 方美娟. 浙江庆元高山藜麦营养成分分析[J]. 浙江师范大学学报(自然科学版), 2017, 40(4): 441-445.
[15]	Navruz-Varli, S. and Sanlier, N. (2016) Nutritional and Health Benefits of Quinoa (Chenopodium Quinoa Willd.). Journal of Cereal Science, 69, 145-147. https://doi.org/10.1016/j.jcs.2016.05.004
[16]	Lamothe, L.M., Srichuwong, S., Reuhs, B.L. and Hamaker, B.R. (2015) Quinoa (Chenopodium Quinoa Willd) and Amaranth (Amaran-thus Caudatus L) Provide Dietary Fibres High In pectic Substances and Xyloglucans. Food Chemistry, 167, 490-496. https://doi.org/10.1016/j.foodchem.2014.07.022
[17]	焦梦悦. 藜麦淀粉特性、结构及其对Ⅰ型糖尿病小鼠的影响[D]: [硕士学位论文]. 保定: 河北农业大学, 2019.
[18]	Li, G. and Zhu, F. (2018) Quinoa Starch: Structure, Prop-erties, and Applications. Carbohydrate Polymers, 181, 851-861. https://doi.org/10.1016/j.carbpol.2017.11.067
[19]	苗灵香. 萌发藜麦成分动态分析及其多酚的研究[D]: [硕士学位论文]. 晋中: 山西农业大学, 2015.
[20]	苏艳玲, 张谨华. 藜麦种子萌发中营养物质变化的研究[J]. 食品工业, 2019, 40(2): 208-210.
[21]	Jasim, A., Linu, T., Ali, A.Y. and Joseph, A. (2018) Rheological, Structural and Functional Properties of High-Pressure Treated Quinoa Starch in Dispersions. Carbohydrate Polymers, 197, 649-657. https://doi.org/10.1016/j.carbpol.2018.05.081
[22]	Wright, K.H., Pike, O.A., Fairbanks, D.J. and Huber, C.S. (2002) Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds. Journal of Food Science, 67, 75-78. https://doi.org/10.1111/j.1365-2621.2002.tb10294.x
[23]	Mundigler, N. (1998) Isolation and Determina-tion of Starch from Amaranth (Amaranthus cruentus) and Quinoa (Chenopodium quinoa). Starch-St？rke, 50, 20-23. https://doi.org/10.1002/(SICI)1521-379X(199803)50:2/3%3C67::AID-STAR67%3E3.0.CO;2-R
[24]	陈树俊, 胡洁, 庞震鹏, 刘晓娟, 徐晓霞, 仪鑫. 藜麦营养成分及多酚抗氧化活性的研究进展[J]. 山西农业科学, 2016, 44(1): 110-114+122.
[25]	于跃, 顾音佳. 藜麦的营养物质及生物活性成分研究进展[J]. 粮食与油脂, 2019, 32(5): 4-6.
[26]	申瑞玲, 张文杰, 董吉林, 相启森. 藜麦的营养成分、健康促进作用及其在食品工业中的应用[J]. 中国粮油学报, 2016, 31(9): 150-155.
[27]	刘月瑶, 路飞, 高雨晴, 陈鹤, 戴增辉, 肖志刚. 藜麦的营养价值、功能特性及其制品研究进展[J]. 包装工程, 2020, 41(5): 56-65.
[28]	王芳, 张艳, 王彩艳. 宁夏不同品种藜麦中维生素B1和维生素B2含量分析[J]. 食品研究与开发, 2018, 39(19): 137-141.
[29]	赵雷, 李晓娜, 史龙龙, 刘鑫钰, 张建, 郝越, 等. 藜麦麸皮营养成分测定及其油脂的抗氧化活性研究[J]. 现代食品科技, 2019, 35(11): 199-205+151.
[30]	魏爱春, 杨修仕, 么杨, 刘浩, 秦培友, 赵德刚, 等. 藜麦营养功能成分及生物活性研究进展[J]. 食品科学, 2015, 36(15): 272-276.
[31]	汪晓璇, 张妤, 钱澄, 伊雪儿, 马志敏, 李帆, 等. 藜麦的营养及其淀粉特性的研究进展[J]. 粮油食品科技, 2021, 29(4): 12-19.
[32]	董施彬. 藜麦黄酮提取工艺、抗氧化活性及抗衰老研究[D]: [硕士学位论文]. 北京: 北京林业大学, 2016.
[33]	陆敏佳, 蒋玉蓉, 陈国林, 毛前, 陆国权. 藜麦叶片黄酮类物质的提取及基因型差异[J]. 浙江农林大学学报, 2014, 31(4): 534-540.
[34]	Zhu, N.Q., Sheng, S.Q., Li, D.J., Lavoie, E.J., Karwe, M.V., Rosen, R.T., et al. (2001) Antioxidative Flavonoid Glycosides from Quinoa (Chenopodium quinoa Willd.). Jour-nal of Food Lipids, 8, 37-44. https://doi.org/10.1111/j.1745-4522.2001.tb00182.x
[35]	Repo-Carrasco-Valencia, R., Hellstroem, J.K., Pihlava, J.M. and Mattila, P.H. (2010) Flavonoids and Other Phenolic Compounds in Andean Indigenous Grains: Quinoa (Che-nopodium quinoa), Kafiwa (Chenopodium pallidicaule) and Kiwicha (Amaranthus caudatus). Food Chemistry, 120, 128-133. https://doi.org/10.1016/j.foodchem.2009.09.087
[36]	Hirose, Y., Fujita, T., Ishii, T. and Ueno, N. (2010) Antioxidative Properties and Flavonoid Composition of Chenopodium quinoa Seeds Cultivated in Japan. Food Chemis-try, 119, 1300-1306. https://doi.org/10.1016/j.foodchem.2009.09.008
[37]	Pasko, P., Barton, H., Zagrodzki, P., Gorinstein, S., Fo？ta, M. and Zachwieja, Z. (2009) Anthocyanins, Total Polyphenols and Antioxidant Activity in Amaranth and Quinoa Seeds and Sprouts during their Growth. Food Chemistry, 115, 994-998. https://doi.org/10.1016/j.foodchem.2009.01.037
[38]	Tang, Y., Li, X., Zhang, B., Chen, P.X., Liu, R. and Tsao, R. (2015) Characterisation of Phenolics, Betanins and Antioxidant Activities in Seeds of Three Chenopodium quinoa Willd. Genotypes. Food Chemistry, 166, 380-388. https://doi.org/10.1016/j.foodchem.2014.06.018
[39]	侯召华, 傅茂润, 张威毅, 任贵兴. 藜麦皂苷研究进展[J]. 食品安全质量检测学报, 2018, 9(19): 5146-5152.
[40]	杜静婷. 藜麦种皮皂苷的提取、纯化、抗氧化、抑菌及皂苷元成分鉴定[D]: [硕士学位论文]. 太原: 山西大学, 2017.
[41]	冯焕琴. 藜麦活性物质提取及测定方法的比较[D]: [硕士学位论文]. 兰州: 甘肃农业大学, 2017.

Full-Text