摘要
蒲公英是一种常见的中草药及野生蔬菜,药食兼用,含有多种功能活性物质,具有抑菌、抗氧化、抗肿瘤、抗炎等功效。目前我国蒲公英在食品中的应用研究较少,且基本停留在实验阶段和初级加工阶段,需要进行深加工来提高蒲公英活性物质的利用率。本文综述了蒲公英的功能活性物质、生理特性及在食品等领域的应用,以期为蒲公英功能活性、加工利用的深入研究和应用提供参考。
Dandelion is a kind of common Chinese herbal medicine and wild vegetable,which can be used as both med icine and food.Dandelion contains a variety of functional active substances,which have the functions of antibacterial,antioxidant,anti-tumor,anti-inflammatory and other effects.This article mainly reviewed the functional active substances,physiological characteristics,and application in food and other fields ofdandelion,in order to provide reference for the further research and application of dandelion in functional activity,processing and utilization.
作者
王新策
孙斐
傅茂润
岳凤丽
迟晓君
陈庆敏
朱莉莉
WANG Xin-ce;SUN Fei;FU Mao-run;YUE Feng-li;CHI Xiao-jun;CHEN Qing-min;ZHU Li-li(College of Food Science&Engineering,Qilu University of Technology(Shandong Academy of Science),Jinan 250353,China;College of Food Science&Engineering,Shandong Agricultural and Engineering University,Jinan 250100,China;Agricultural College,Jiangxi Agricultural University,Nanchang 330045,China)
出处
《中国果菜》
2021年第2期28-33,共6页
China Fruit & Vegetable
基金
山东省自然科学基金(ZR2020MC150)
山东省重点研发计划(2019GNC106117)
山东省高等学校“青创科技计划”(2019KJF010)
生物基材料与绿色造纸国家重点实验室开放基金资助项目(ZZ20190410)。
关键词
蒲公英
功能活性
食品
应用
Dandelion
functional activity
food
application
