天然生物活性物质及其功能食品的研究进展  

Progress in natural bioactive components and its application in functional food

作　　者：黄爱萍[1,2] 胡文舜[2,3] 郑少泉[2,4] 

机构地区：[1]福建省农业科学院农业经济与科技信息研究所,福州350003 [2]福建省龙眼枇杷育种工程技术研究中心,福州350013 [3]福建省农业科学院果树研究所,福州350013 [4]福建省农业科学院,福州350003

出　　处：《南方农业学报》2013年第3期497-500,共4页Journal of Southern Agriculture

基　　金：现代农业产业技术体系建设专项项目(CARS-33-05);农业部热带作物种质资源保护项目(11R22Y-31);农业部作物种质资源保护项目(NB07-2130135-08);福建省科技计划重点项目(2009R0034);福建省财政专项项目(STIF-Y06);福建省公益类科研院所基本科研专项项目(2009R100029-1)

摘　　要：功能食品的关键因子是天然生物活性物质。文章介绍了天然生物活性物质及功能食品的概况,阐述了天然生物活性物质在功能食品中的应用现状,指出产品创新与多元化发展、多学科集成研发、规范化管理是功能食品的发展趋势,并结合功能食品的发展趋势提出新资源挖掘、提取分离工艺优化、功能性评价等天然生物活性物质的研发方向,以期为发展独具中国特色的功能食品产业提供理论参考。Natural bioactive compounds are the key factors in functional food. The development of natural bioactive substances and functional foods were elaborated, and then the health care foundation and application status of the natural bioactive substances in the functional foods were also stated. Product innovation and diversified development, multi-disciplinary integrated research, and standardized management of functional foods represent the developing trends in future. To provide theoretical references for pushing functional food industry with Chinese characteristics, further research should be centered on new resources discovery, process optimization of extraction and purification, and functional assessment of the natural active components.

关 键 词：天然生物活性物质 功能食品 应用现状 发展趋势 研究重点 

分 类 号：TQ041[化学工程] TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]