摘要
螺旋藻(Spirulina)藻蓝蛋白具有独特的理化特性及生理功能,是药物、食品和化妆品的天然原料,具有较大的开发潜力。为探讨螺旋藻藻蓝蛋白的研究现状与发展前景,对中国知网和Web of Science数据库中1990—2023年发表的文献进行检索并筛选,使用Cite Space软件对文章发文量、研究团队及研究热点进行图谱分析。综合分析可知,国内年发文量偏少,呈平稳趋势;国外年发文量持续上升,尤其近几年发文量迅速增长,且发文量超过了100篇;国外研究热点集中于藻蓝蛋白在食品、医药行业的应用方面,而国内研究热点集中在提取纯化、稳定性、功能活性的研究与应用,下一步应结合研究现状开发适合规模化生产的提取纯化工艺,进一步加强藻蓝蛋白研究的广度与深度;国内外研究群体主要是高校的相关生物技术学院或研究机构等,总体来讲,学者间存在较为密切的合作,但研究机构间尚未形成紧密的合作关系,在地域上比较分散,各大高校和研究机构应突破地区或机构间的各种限制,促进该研究领域的深度融合和快速发展,深入挖掘藻蓝蛋白在各个领域的潜在应用。
In this paper,Cite Space software was used to visually analyze the literature on phycocyanin in Spirulina from 1990 to 2023 in CNKI and the Web of Science database to understand the research progress of phycocyanin at home and abroad.Through the visual analysis of the number of literature publications,research teams,and literature keywords,it was concluded that the number of domestic publications was relatively small,and the research team was relatively not strong enough.The number of foreign publications continued to rise since 2018,and the annual number of publications was more than 100.Secondly,the domestic research focused on the extraction and purification of phycocyanin and the technical research on improving the stability of phycocyanin,but there were few studies on the functional application of phycocyanin.The foreign research focused on the phycocyanin antioxidant activity,anti-inflammatory activity,and other functional research,and concentrated on the application in the field of food-grade medicine.There was close cooperation among scholars both at home and abroad.However,research institutions had not yet formed a close cooperative relationship and were relatively dispersed geographically.Universities and research institutions should break through various regional or inter-institutional restrictions.In summary,while breaking through the technical problems of phycocyanin extraction,purification,and stability improvement,China should pay attention to deeper research and promote the rapid development of the phycocyanin industry.
作者
王丽梅
西妮
穆文静
苏小军
张永明
WANG Limei;XI Ni;MU Wenjing;SU Xiaojun;ZHANG Yongming(College of Life Science and Technology,Inner Mongolia Normal University,Hohhot 010022,China;Zhan Danzhao Sumu Comprehensive Security and Technology Promotion Center of Dalad Banner,Ordos 017000,China;Inner Mongolia DAXI Biotech Co.Ltd.,Hohhot 010000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第16期313-323,共11页
Food and Fermentation Industries
基金
内蒙古自治区科技创新引导项目(kcil-202218)
内蒙古自然科学基金面上项目(2013MS0517)。