中国食用蕨类植物研究进展  

Research progress in edible ferns in China

作　　者：乔星[1,2] 杨颖[2] 

机构地区：[1]内蒙古鄂尔多斯市东胜区食品药品监督管理局,内蒙古鄂尔多斯017000 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第10期375-380,共6页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金(GK200902042);陕西省科技厅自然科学基金项目(2003B08;2006B18);陕西师范大学2010年勤助科研创新基金项目(QZZD11017QZZD11045)

摘　　要：蕨类植物具有悠久的民间药食兼用历史,相关研究表明,食用蕨类植物种类繁多、营养丰富、鲜美可口,但存在一定的食用安全风险,同时食用蕨类植物含有类黄酮、萜类、酚酸、甾体等多种结构类型的植物化学成分,具有抗肿瘤、抗HIV、抗炎、抗氧化、抑菌、保肝、促进骨愈合等药理活性。本文综述了中国食用蕨类植物资源、营养价值、食用安全性、植物化学成分及药理活性方面的研究成果,旨在为其安全性评价和精深加工提供理论依据,亦为新天然药物的研究和开发奠定基础。Some species of edible ferns were appreciated for their flavors and nutrients,as well as their phytochemicals including flavonoids,terpenoids,phenolics and steroids which have antitumor,anti-HIV,anti- infiammative,antioxidant,antimicrobe,hepatoprotective,osteoprotective activities and so on. Meanwhile,some natural toxins might give rise to risk of edible ferns as food. Some research results of edible ferns in China were summarized about their resources,nutritional values,edible securities,phytochemicals and pharmacological activities,aiming at providing theoretical basis on their security assessments and advanced processes,and laying foundation for research and development of novel natural drugs.

关 键 词：食用蕨类植物 民族植物学 营养成分 天然毒素 植物化学成分 药理活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]