摘要
玫瑰含有多种功能成分并含有多种芳香性物质,在食品加工和保健品行业中应用较广。本文将从玫瑰的主要功能物质、生物活性、产品加工应用这三个方面展开,综合分析国内外对玫瑰的开发与应用,意在为后续的深化研究提供理论依据。
Rose is widely used in food and health care industries due to its multiple functional and aromatic components.This paper reviews the recent progress at home and abroad on the study and application of rose from three aspects,functional components,biological functions and products development,in order to provide some theoretical basis to the further study of rose.
作者
和丽媛
杨志龙
樊丹敏
HE Liyuan;YANG Zhilong;FAN Danmin(College of Applied Technology,Lijiang Teachers College,Lijiang 674199,China)
出处
《食品工业科技》
CAS
北大核心
2021年第14期408-413,共6页
Science and Technology of Food Industry
基金
云南省应用基础研究计划项目:高原特色生物资源复合玫瑰花产品开发研究(2018FD101)。
关键词
玫瑰
功能成分
生物活性
芳香物质
加工
rose
functional components
biological activity
aromatic components
product
