红薯茎叶的产品开发及其功能成分研究进展  

Research Progress of Product Development and Functional Ingredients in Sweet Potato Stems and Leaves

作　　者：孟爱丽[1] 刘晓博[1] 司辉清[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业》2012年第10期133-136,共4页The Food Industry

摘　　要：我国红薯茎叶资源丰富并具有良好的营养价值和保健功能,对红薯茎叶的开发具有较高的实用价值和经济价值。目前,红薯茎叶主要开发产品为啤酒、饮料、方便食品等。红薯茎叶含有去氢表雄酮、黏液蛋白、膳食纤维等多种活性功能成分,有利于人体以及其它生物体的保健。The developments of sweet potato leaves and stems had high practical value and economic value due to sweet potato leaves and stems had good nutritional value and health functions. Currently, sweet potato leaves and stems were developed beer, beverages and convenience food. Meanwhile, it was conducive to the health of humans and other organisms because of sweet potato leaves and stems contain hydrogen （DHEA）, mucus protein, dietary fiber and other functional components of active.

关 键 词：红薯茎叶 产品开发 功能成分 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]