红枣中功能成分提取技术研究进展  

Research Progress on Extraction Technique of Functional Compositions in Jujube

作　　者：刘莉 任水英 

机构地区：[1]新疆维吾尔自治区产品质量监督检验研究院,新疆乌鲁木齐830011

出　　处：《广州化工》2017年第9期25-26,共2页GuangZhou Chemical Industry

摘　　要：红枣具有极高的营养价值、保健价值和药用价值,为了充分利用我国丰富的红枣资源,红枣深加工技术的研究有着重要的意义。本文对近年来报道的红枣中主要功能成分(包括红枣多糖、枣黄酮、环磷酸腺苷和红枣色素等)提取技术的研究现状进行了综述,并据此分析了存在的问题,提出了发展建议,旨在为进一步开发红枣深加工产品尤其是特定功能的保健产品提供参考。Jujube contains highly nutritional, medical and health- care value, and the research of its flarther processing technology has important significance in order to give full play to the rich jujube resources in China. The extraction technique of functional compositions in jujube, including jujube potysaccharide, jujube flavonoids, cyclic adenosine phosphate（cAMP） and jujube pigment, were reviewed. Furthermore, the present problems were analyzed and the further suggestions were advanced, which provided a reference for development of jujube deep-production, especially functional products.

关 键 词：红枣 红枣多糖 枣黄酮 环磷酸腺苷 红枣色素 

分 类 号：O656[理学—分析化学]