树莓主要功能性成分研究进展  

Research progress in main functional compounds in raspberry

作　　者：司旭[1] 陈芹芹[1] 毕金峰[1] 吴昕烨[1] 李兆路 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193

出　　处：《食品工业科技》2015年第4期376-381,共6页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费资助(201303073);新疆生产建设兵团科技支疆计划(2013AB020)资助

摘　　要：树莓被列为世界第三代水果,因其具有多种营养成分和医药疗效,已成为食品与保健品研究的焦点。本文概述了树莓花青素、鞣花酸、黄酮和树莓酮四种重要成分的功能性、提取技术和加工贮藏特性研究现状,并对树莓产业进行了展望,将为树莓功能性成分的研究和加工提供理论参考。Raspberry,listed as one of the world＇s third-generation fruits,has become the research focus in food and health area due to its various biological compounds and pharmaceutical efficacy. This review gave an overview on biological functions,extraction technologies,processing and storage characteristics of anthocyanins,ellagic acids,flavonoids and ketones in raspberry. At last,the raspberry industry was prospected,and theoretical references were provided to guide the research and processing of functional compounds in raspberry.

关 键 词：树莓 功能性成分 提取 加工 贮藏 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]