甘草及提取物在食品中的应用进展

Application of Glycyrrhiza and Its Extractive in Food

研究甘草在食品中应用,能够提高甘草的综合利用价值,制造出更多更好具有甘草特色的食品。甘草是药食两用资源,生理活性成分主要有三萜类化合物、黄酮类化合物及甘草多糖类化合物三大类成分。甘草提取物味甜,具有抑菌、抗病毒、抗氧化等诸多功能,在食品添加剂中作为甜味剂和抗氧化剂在饼干、肉制品等食品中使用,因具有生理活性功能在保健食品中应用广泛。目前甘草及提取物在粮油制品、肉制品、饮料、糖果、果冻、果脯、瓜子、酱油等食品中都有应用和研究。

Study on application of the glycyrrhiza and its extractive in the food industry can improve the comprehensive utilization of glycyrrhiza, which can promote to create more and better food with glycyrrhiza characteristics. Glycyrrhiza is medicine and food resources, physiological active ingredients are triterpenoids, flavonoids and polysaccharide. The glycyrrhiza and its extractive taste sweetly, that have antibacterial, antiviral, antioxidant and many other functions, the glycyrrhiza and its extractive are used in biscuit, meat and other foods as a sweetener and antioxidant, which also has been widely applied in health food because of physiological active functions. Now the application of glycyrrhiza and its extractive in grain and oil products, meat products, beverage, candy, jelly, dried fruit, seeds, soy sauce and so on are researched widely.