牛蒡成分提取、活性研究及加工利用概述  

Summary of the Studies on Active Components Extraction,Identification and Utilization of Arctium lappa L.

作　　者：王海东[1] 吴文华[1] 王印[1] 陈文武[1] 杨英歌[1] 

机构地区：[1]徐州生物工程职业技术学院,徐州221006

出　　处：《食品工业》2014年第4期164-167,共4页The Food Industry

基　　金：徐州生物工程职业技术学院科研课题

摘　　要：牛蒡为菊科牛蒡属两年生草本植物,其根、叶和果实均可食用或药用,具有保健功能,经常食用有益健康。牛蒡的化学成分提取和鉴定、药理活性研究、加工利用以及高产种植技术等一直是研究的方向和热点,从这几个方面进行综述,为牛蒡进一步的研究开发理清方向。Arcfium lappa L. is composite burdock biennial herbs. Its roots, leaves and seed are edible or medicinal, with health care function, and eating it often is good for health. Extraction, identification of the chemical constituents, pharmacological research, processing and utilization and high yield planting technology ofArctium lappa L., are always the research direction and hotspot. Summarize on those aspects, and clarify the direction for further research and development.

关 键 词：牛蒡 药理活性 茶饮料 加工利用 高产种植 

分 类 号：R284.2[医药卫生—中药学]