枇杷核成分、功效及开发利用研究进展  

Research Progress in Chemical Components, Medicinal Effects and Comprehensive Utilization of Loquat Seeds

作　　者：陈飞平[1,2] 周家华[2] 常虹[2] 曾凡坤[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]北京市农林科学院农业综合发展研究所,北京100097

出　　处：《食品科学》2012年第17期336-340,共5页Food Science

摘　　要：枇杷核是枇杷果实加工的副产物,研究表明枇杷核富含淀粉、蛋白质、脂肪酸等营养成分,并含有苦杏仁苷、黄酮等多种生物活性物质,具有增强免疫功能、抗氧化、抗炎、降血糖等功效。我国每年由于加工而产生的枇杷核达数万吨,开发利用这些资源使其变废为宝具有重要的意义。因此,对枇杷核营养价值、药用保健功效以及开发利用现状进行论述,并展望其应用前景,旨在为今后枇杷核的综合利用提供理论基础。As a by-product of loquat flesh processing, loquat seeds are almost treated as a waste instead of a useful material. However, loquat seeds are rich in nutritional and bioactive components such as starches, proteins, fatty acids, amygdalins and flavonoids. Pharmaceutical studies have showed that loquat seeds possess immunoregulatory, antioxidant, anti-inflammatory and hypoglycemic activities. Many tons of loquat seeds are produced during processing every year so that it is important to develop valuable products from them. In order to explore a strategy for utilizing Ioquat seeds, we review the nutritional and medicinal value, current utilization status and development prospect of loquat seeds in this paper.

关 键 词：枇杷核 营养 功效 综合利用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]