摘要
红枣中富含多种抗氧化活性成分,具有良好的抗氧化能力。综述了红枣不同成熟阶段、不同部位、黑化前后和不同品种抗氧化活性成分和抗氧化能力的差异,并对红枣产业的发展进行了展望,以期为红枣的进一步开发和利用提供借鉴。
Jujubes are rich in many active substances and have good antioxidant capacity.The research progress in recent years of jujube in relation to active ingredients and antioxidant capacity are reviewed in four aspects:multiple ripening stages,different parts,prior and post blackening,and different varieties,to provide the basis for further development and utilization of jujube,in addition to delivering an outlook on the developing trend of jujube industry.
作者
宋亚茹
张仁堂
SONG Ya-ru;ZHANG Ren-tang(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai’an 271018,China)
出处
《保鲜与加工》
CAS
2021年第12期140-143,共4页
Storage and Process
基金
山东省重点研发计划项目(2016GNC113015)
山东省2017年度农业重大应用技术创新项目
2019年度山东省重点研发计划(公益类专项)(2019GNC106061)
佳县红润枣业专业合作社横向课题。
关键词
红枣
黑化
抗氧化
活性成分
jujube
blackening
antioxidant
active ingredient
