刺玫果功效及食品开发研究进展  

Research Progress on Health Function and Food Exploitation of Rosa davurica

作　　者：何媛媛[1] 陈凡[1] 孙爱东[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《中国食物与营养》2015年第6期25-28,共4页Food and Nutrition in China

摘　　要：概括了刺玫果中黄酮类、鞣质、氨基酸等主要功能成分,对其抗衰老、保肝护肝、治疗心血管疾病等药理功效研究进展进行综述,介绍了果醋、复合饮料、叶茶等食品开发现状,展望了刺玫果开发和应用前景。The main function compounds such as flavones,tannins and amino acids were analyzed. Research progress of pharmacological functions including anti-aging,liver function protection as well as cardiovascular diseases curing were reviewed. Fruit vinegar,compound beverage,green tea and other foods were introduced to show the current exploitation situation of Rosa davurica. The exploitation of nutrition and officinal value were prospected.

关 键 词：刺玫果 功效 食品开发 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]