摘要
综述了国内外蕨菜研究的现状,涉及的内容包括蕨菜中有效成分的提取与检测,黄酮类物质和多糖的毒理学,蕨菜的保鲜工艺、脱水干燥和加工技术及加工期间营养成分的变化,并对今后蕨菜的研究作了展望。
The study on Pteridium Aquilinum var.Latiusculum （PA） both at home and abroad were summarized. It investigated the functional elements in PA with their extraction, testing and saccharides toxicology study, developed the fresh keeping and drying of PA and its nutrition changes during its processing. In addition, the further development on PA was prospected.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期455-457,462,共4页
Science and Technology of Food Industry
基金
安徽省高等学校优秀青年项目资助(2010SQRL135)
关键词
蕨菜
有效成分
保鲜
干燥
Pteridium aquilinum var.Latiusculum
functional elements
fresh keeping
drying
