青梅中有机酸的种类及营养健康效应研究进展

The Active Ingredient and Nutrition Health Effect of Organic Acids in Prunus mume

青梅是我国的特色果品之一,深受消费者喜爱。但是目前人们对青梅营养价值和保健功效的认识还不充分,对果梅的加工利用大多仅停留在盐渍半成品、蜜饯、饮料等传统产品上,且加工过程中有机酸损耗高,功能性成分尚未得到开发利用。本文对青梅有机酸的成分及其对人体的健康效应等进行了分析,概述了青梅有机酸的主要种类及其功能特性,以期增强人们对青梅生物活性成分及保健功能的认识,为青梅功能性产品的开发奠定基础。

As one of the characteristic fruits of China,Prunus mume is deeply loved by consumers.However,the nutritional value and health care effect of Prunus mume are not fully understood at present,and the processing and utilization of Prunus mume are mostly limited to the traditional products such as semi-processed salt,preserved fruit and beverage,and the functional components have not been developed and utilized yet.In this paper,the organic acid composition of Prunus mume and its health effects on human body were analyzed,and the main types and functional characteristics of organic acids were summarized,so as to enhance people’s understanding of bioactive components and health care functions,and lay a foundation for the development of functional products of Prunus mume.