芦笋中黄酮类化合物的研究进展  

The development of flavonoids in Asparagus officinalis L.

作　　者：蒋丹[1,2] 陶凤云[1] 李亚秋[1] 赵伟[1] 

机构地区：[1]北京联合大学生物化学工程学院,北京100023 [2]北京理工大学生命学院,北京100081

出　　处：《食品工业科技》2014年第3期357-362,共6页Science and Technology of Food Industry

基　　金：北京联合大学生物化学工程学院青年教师科研资助项目

摘　　要：芦笋是一种营养价值丰富的药食兼用型蔬菜,在加工处理过程中产生大量的老茎、根、叶等废弃物。芦笋废弃物中含有丰富的黄酮类化合物,其具有抗炎、抑菌、抗氧化等多种生物活性,具有很大的开发应用价值。本文综述了芦笋中黄酮类化合物的提取分离方法、化学组成、含量测定方法及药理作用等方面的研究进展,为芦笋的进一步开发利用提供参考。Asparagus officinalis L.which contains rich nutritional value is a kind of medicinal and edible vegetable,a lot of old stems, roots, leaves and other waste were produced in the processing process.Asparagus waste contains rich flavonoids which has anti-inflammatory, antibacterial,antioxidant and other biological activity,with great value of the development and application. The development on extraction and separation method of flavonoids in asparagus, chemical constituents, method for determination and pharmacological function were reviewed, then reference for further development and utilization of asparagus were provided.

关 键 词：芦笋 黄酮类化合物 研究进展 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]