摘要
介绍了百合中百合多糖、百合皂甙、仙水秋碱、酚酸甘油脂、磷脂、无机元素、百合膳食纤维等功能性因子的研究进展,尤其是在功能性因子的化学组成与结构、物化特性、生理与药理功能等方面的研究。进一步研究百合功能性因子具有重要的理论意义和实用价值。
We introduce the research progress about functional components in lily such as lily-polysaccharide, lily-brownii, colchicum autumnale, phenolic compounds acylglycerol, phospholipids, mineral element, lily dietary fiber, especially its elements and structure, physical and chemical characteristics, and its physiology and pharmacody function. There＇s great pharmacody point and practical value in further studying lily＇s functional components.
出处
《食品科技》
CAS
北大核心
2007年第7期248-252,共5页
Food Science and Technology
关键词
百合
功能性因子
研究进展
lily
functional components
research progress
