杨梅的保健功能及其作为食品资源的潜力  

Progress of the Research on Myrica Rubra and Its Potential as a Resource of Food

作　　者：吴亚梅[1] 陈健[1] 李维锋[1] 林庆生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《农产食品科技》2007年第4期30-33,共4页

摘　　要：杨梅是一种具有较高的食用和药用价值的植物果实，其风味独特，营养丰富，含有多种对人体有益的活性物质，具有抗氧化、抗肿瘤等保健作用，是一种极具潜力的食品资源。文章对杨梅的营养保健、生物学特性、化学成分及其开发利用的研究进展进行了介绍，以推动开发利用我国丰富的杨梅资源。Myrica rubra is a kind of fruit that has high edible and medicinal value. It is a nourishing fruit that has unique flavor and many active components. It has multiple bioactivities, such as antioxidant and anti-tumor activity. So, it has been regarded as a potential resource of food. This paper summarized the progress of studies on the basic biological characters, active components, health functions and application of Myrica rubra （Lour.） Sieb.et Zucc. in order to make full use of this plant whose resources are rich in China.

关 键 词：杨梅 生物活性 保健功能 研究进展 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]