食用花卉营养成分研究进展

Research progress on nutritional components of edible flowers

食用花卉具有一定的观赏价植和丰富的生物活性物质,是重要的药食同源食品之一,应用前景广阔。本研究结合相关研究进展,对常见食用花卉的种类、营养成分及产品开发等方面展开讨论。食用花卉种类较多,常见食用花卉包括菊花、茉莉、玫瑰、桂花和槐花等;食用花卉开发的重点价值是其营养潜力,抗氧化活性成分、矿物成分等是食用花卉的主要营养成分;食用花卉产品包括花茶、花酱等,相关产业仍需根据各自特点进行进一步改造升级。研究结果为食用花卉的深入研究和产业链升级提供参考,对推动相关产业的创新和发展具有重要意义。

Edible flowers have certain ornamental value and rich bioactive compounds,and are one of the important medicinal and edible foods with broad application prospects.The types,nutritional components,and product development of edible flowers were discussed.There were many types of edible flowers,including chrysanthemums,jasmine,roses,osmanthus,and locust flowers.The key value of developing edible flowers lies in their nutritional potential,which includes antioxidant active ingredients,mineral components,and other essential nutrients.Edible flower products includes flower tea,flower sauce,etc.,and related industries still need to be further transformed and upgraded according to their respective characteristics.The research results provided a reference for the in-depth study of edible flowers and the upgrading of the industrial chain,which is of great significance for promoting innovation and development of related industries.