沙田柚活性成分的提取及其生理功能的研究进展  

Development of Extraction and Physiological Activities of Active Substance from Citrus Graudis Osbeck

作　　者：王标诗[1] 吴艺华[1] 杜建中[1] 江敏[1] 金蓓[1] 胡小军[1] 彭元怀[1] 

机构地区：[1]湛江师范学院化学科学与技术学院,广东湛江524048

出　　处：《食品研究与开发》2014年第10期129-132,共4页Food Research and Development

基　　金：广东省高校优秀青年创新人才培养计划项目(2012LYM_0091)

摘　　要：论述了沙田柚活性成分(如精油、果胶、甙类物质、生物碱和水溶性多糖等)的提取方法及其活性成分的生理功能(抗菌、抗氧化、降血脂等作用),并对其发展前景进行展望,以期为沙田柚的高值化综合开发利用提供参考。This review focused on extraction of active ingredients （such as essential oils, pectin, glycosides, alkaloids and water-soluble polysaccharides） from Citrus Graudis Osbeck and their physiological function （antibacterial activity,antioxidant activity and hypolipidemic）and the developing prospects of Citrus Graudis Osbeck were also discussed in the future, which is helpful to comprehensive development and utilization of Citrus Graudis Osbeck.

关 键 词：沙田柚 生理功能 

分 类 号：TQ461[化学工程—制药化工]