刺五加活性成分的研究进展  

Research advance on acanthopanax structure and the content of active ingredient

作　　者：白雪[1] 胡文忠[1] 姜爱丽[1] 李婧[2] 李晓博[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]大连理工大学,辽宁大连116024

出　　处：《食品工业科技》2016年第4期378-381,共4页Science and Technology of Food Industry

基　　金：满族医药与特色食品的研发(DC201501020101)

摘　　要：本文对刺五加中苷类、黄酮、多糖等活性成分及功效进行了简述,同时对刺五加主要的活性成分在不同的生长环境、收获时间、取样部位以及提取方法等方面进行对比,阐述这些方面对刺五加活性成分含量的影响,为刺五加未来开发与利用提供了理论依据。In this paper,some research advances on the acanthopanax active ingredients and its functuions had been introduced briefly. While the different growing conditions,harvest time,different parts and different extraction methods that could influence the contents of acanthopanax active ingredients were also compared. It could provide a theoretical basis for the acanthopanax screening and application in future studies.

关 键 词：刺五加 活性成分 含量 影响因素 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]