玉米须食品化及分析研究进展  

Application and Analysis of Corn Silk as Food:A Review

作　　者：王翠娜[1] 刘静波[1] 王二雷[1] 王作昭[1] 刘军[1] 路爽[1] 张城[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2010年第15期304-307,共4页Food Science

基　　金：吉林省科技发展计划项目(20080224)

摘　　要：玉米须作为我国一种传统中草药,含有多种功效作用,兼具药理和食疗特征,在民间和临床都得到了广泛的应用。本文主要对玉米须食品化的可选功效和食品化应用概况进行总结,分析玉米须食品化存在的问题,并对玉米须食品化进行展望。As a kind of traditional Chinese herb,corn silk has multiple functions.It has been widely used due to its characteristics of both medicine and food.Food industrialization and application of corn silk are summarized in this paper.Meanwhile,current problems in food industrialization of corn silk are also analyzed.Moreover,future application prospects of corn silk as food are proposed.

关 键 词：玉米须 食品化 分析 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]