孜然精油成分分析及其功能研究进展  

Research Progress of Chemical Components and Functional Properties of Essential Oil from Cuminum cyminum L

作　　者：陈芹芹[1] 李淑燕[1] 甘芝霖[1] 胡雪芳[1] 梁峥[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品科学》2011年第3期301-304,共4页Food Science

基　　金：科技部农业科技成果转化资金项目(2006GB23600453)

摘　　要：孜然是一种药食同源植物。孜然粉或孜然精油被广泛的应用于传统的营养学、医学中。国内外对孜然精油的成分及其功能进行广泛的研究。孜然精油已被证实具有抑菌、杀虫、降血糖、防癌抗癌、抗氧化等功能。本文对孜然精油的成分组成及其功能性研究状况进行综述,以期为孜然的综合利用提供理论依据。Cumin （Cuminum cyminum L.） is a material that can be used as medicine and food. The compositions and functions of cumin essential oil have been extensively investigated at home and abroad. Meanwhile, cumin essential oil is also confirmed to have strong antibacterial, insecticidal, anti-hyperglycemic, anti-cancer and antioxidant functions. In this paper, the components and functional properties of cumin essential oil have been summarized, which will provide theoretical references for comprehensive utilizations of cumin essential oil.

关 键 词：孜然精油 成分分析 抑菌性 抗氧化性 杀虫性 降血糖 防癌 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]