芫荽的研究进展  

The research process on the coriander

作　　者：刘香荣[1] 鲁海波[1] 朱海泉[1] 王龙祥[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国调味品》2012年第6期17-19,共3页China Condiment

摘　　要：芫荽不仅是人们喜爱的调味蔬菜,还具有一定的药用价值。近年来,芫荽的开发利用引起了食品、化学、医药、生物学家的兴趣,发现新的生理功能对引导人们科学利用芫荽具有很重要的意义。综述了国内外芫荽的研究进展,结合我国芫荽的利用现状及存在的主要问题,提出了一系列的改善措施,将为我国芫荽综合利用及发展提供一定的理论依据。Coriander is not only a popular seasoning vegetable, but also has some medicinal value. These properties have attracted the interesting of many food chemists, medicinal scientists and biologists. The coriander can be used in a scientific way when new physiological functions were discovered. In the present article, a review on the research process of the coriander in our country and abroad was gived. A series of improvement measures to the main problems of the coriander using in China is put forward. It provides a theoretical basis for the development and comprehensive utilization of coriander in our country.

关 键 词：芫荽 研究进展 问题 措施 

分 类 号：TS264.2[轻工技术与工程—发酵工程]