蓝靛果的化学成分及其提取分离研究进展

Research Progress on Chemical Constituents and Extraction and Separation of Lonicera edulis

蓝靛果(Lonicera cearulea L.)是一种天然野生的可食用浆果,具有清除自由基、抑制炎症通路相关蛋白的磷酸化、抑制癌细胞增殖等生理活性,其抗氧化、调节血脂、抗肿瘤和防辐射等保健功效可应用于调节肠道菌群结构、抗癌、抗肥胖和保护视力等多个功能食品领域,且蓝靛果抗寒能力强,易于种植,具有极高的市场开发价值。研究总结整理了蓝靛果中活性化学成分(原花青素类、花青素类、花色苷类、黄酮类、有机酸类、多糖类及其它类化合物)的化学信息,归纳整理了不同类型化学成分的提取分离技术(溶剂提取法、酶解法、微波辅助提取法等),以期为蓝靛果深入研发及深加工产品的开发提供依据。

Lonicera caeruleais a kind of natural wild edible berry with physiological activities such as scavenging free radicals,inhibiting phosphorylation of proteins related to inflammatory pathways and inhibiting proliferation of cancer cells. Its anti-oxidation,regulation of blood lipids,anti-tumor,anti-radiation and other health benefits can be applied to regulate intestinal flora structure,anti-cancer,anti-obesity,protect eyesight and other functional food fields. Besides,Lonicera caerulea has strong cold resistance capability and is easy to grow,which has a high market development value. This article summarizes the chemical information of active chemical components(procyanidins,anthocyanins,anthocyanins,flavonoids,organic acids,polysaccharide and other compounds)in Lonicera caerulea and sums up the extraction and separation methods of different types of chemical components(solvent extraction,enzymatic hydrolysis,microwave assisted extraction method,etc.),which aims at providing the basis for the further research and development and deep processing products develop of Lonicera caerulea.