仙草多糖的研究进展及在肉品中的应用前景  

Recent Progress in Research on Hsian-tsao Polysaccharides and Their Application Prospects

作　　者：程伟伟[1] 栗俊广[2] 蒋爱民[1] 范萌萌[1] 沈晓璐[1] 张大磊[1] 陈洁楹 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]郑州轻工业学院食品与生物工程学院,河南郑州450000

出　　处：《肉类研究》2014年第9期26-29,共4页Meat Research

基　　金：国家自然科学基金面上项目(31171710)

摘　　要：仙草是我国药食两用的特色资源,广泛分布广东、福建、广西、江西、台湾和云南等地,而仙草多糖是仙草中含量最多、应用最为广泛的有效成分,具有较好的抗氧化、抑菌作用和独特的凝胶特性。本文概述了仙草多糖的分离提取、功能活性、胶凝特性及其在肉制品中的应用,探讨了仙草多糖的研究现状及应用趋势。Hsian-tsao is a special resource in China, both edible and medicinal. This plant is widely distributed in Guangdong, Fujian, Guangxi, Jiangxi, Yunnan, Taiwan and other provinces. Hsian-tsao polysaccharides are the most abundant and widely used active ingredients of hsian-tsao, with potent antioxidant and antibacterial activity and unique gelation characteristics. This article outlines recent progress in the separation, extraction of and application in meat products of hsian-tsao polysaccharides and the studies of their functional activity and gelation characteristics, and discusses their application trends.

关 键 词：仙草多糖 功能活性 胶凝特性 

分 类 号：TQ281[化学工程—有机化工] TS251.4[轻工技术与工程—农产品加工及贮藏工程]