枸杞功能性成分研究进展及深加工发展趋势  

Progress on Functional Compositions of Lycium chinense Mill.and Development Tendency of Deep Processing

作　　者：张云霞[1] 刘敦华[1] 

机构地区：[1]宁夏大学农学院食品系,宁夏银川750021

出　　处：《食品与药品》2009年第3期67-69,共3页Food and Drug

摘　　要：综述了枸杞多糖、枸杞籽油、枸杞色素等枸杞功能性成分的研究进展,以及功能性保健产品开发和高新技术应用等枸杞深加工的发展趋势。The functional compositions of Lycium chinense Mill. such as polysaccharides, seed oil and pigments was summarized. In addition, the development tendency of deep processing for Lycium chinense Mill. in the functional health products and the application of high and new technologies was also discussed.

关 键 词：枸杞 功能性成分 深加工 发展趋势 

分 类 号：R284.2[医药卫生—中药学]