红小豆保健价值研究进展  

Research progress on health value of red adzuki bean

作　　者：李家磊[1] 姚鑫淼[1] 卢淑雯[1] 任传英[1] 吕世祥[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《粮食与油脂》2014年第2期12-15,共4页Cereals & Oils

基　　金：农业部948项目(2012–Z45);黑龙江省博士后资助经费(LBH–Z12243)

摘　　要：随着人们健康意识不断提高,具有保健价值的食物越来越受到重视,红小豆作为高蛋白、高淀粉、低脂肪和富含诸多生物活性物质的豆类食品,深受许多亚洲国家和地区人们的喜爱,被誉为粮食中的"红珍珠"。目前,红小豆已是食品加工业的重要原料之一,研究红小豆的保健价值对于红小豆开发和利用具有十分重要的现实意义,因此,该文根据近年来红小豆研究进展对红小豆保健价值进行综述。With the constant improvement of people＆#39;s health consciousness,the foods which have health value get more attention. Red adzuki bean is a kind of popular food in Asian countries and regions that contains high protein,high starch,low fat and lots of bioactive substances,so it is praised for“red pearl”in grain. At present,red adzuki bean is already one of the important raw materials used in food processing industry. It has practical significance to study on health value of red adzuki bean for its development and utilization. Thus,this paper reviews the health value of red adzuki bean according to its research progress for the past few years.

关 键 词：红小豆 保健价值 生物活性物质 

分 类 号：TS201.4[轻工技术与工程—食品科学]