Wang Pengcheng, Li You, Liu Xinqi
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China.
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China.
Food Chem. 2025 Sep 15;486:144567. doi: 10.1016/j.foodchem.2025.144567. Epub 2025 Apr 29.
Phytic acid (PA), a phosphorus-containing compound prevalent in legumes, grains, nuts, and other seed plant materials, is extractable through methods such as soaking in an acidic solution. In the past few decades, techniques for isolating, purifying, and detecting PA have been refined to harness its antioxidant, metal-chelating, and antimicrobial properties across diverse applications. This review aims to compile the existing methods for the isolation and purification of PA, as well as its detection, and to explore its applications in numerous fields. A comprehensive search was conducted in XMOL, Web of Science, and EBSCO databases using specific search criteria. From a total of 9256 studies identified, 96 were selected for inclusion based on predefined criteria. The review details current and prevalent technologies and concentrates on the latest applications of PA across various domains, identifies existing challenges, and provides a forward-looking perspective.
植酸（PA）是一种存在于豆类、谷物、坚果和其他种子植物材料中的含磷化合物，可通过在酸性溶液中浸泡等方法提取。在过去几十年中，用于分离、纯化和检测PA的技术已经得到改进，以利用其在各种应用中的抗氧化、金属螯合和抗菌特性。本综述旨在汇编现有的PA分离、纯化及其检测方法，并探讨其在众多领域的应用。使用特定的搜索标准在XMOL、Web of Science和EBSCO数据库中进行了全面搜索。在总共识别出的9256项研究中，根据预定义的标准选择了96项纳入。该综述详细介绍了当前流行的技术，并专注于PA在各个领域的最新应用，识别了现有挑战，并提供了前瞻性的视角。
