菊粉的研究与开发  

The research and development of Inulin

作　　者：张泽生[1,2,3] 刘亚萍 李雨蒙 王梦[1,2,3] 张文菱子 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津科技大学食品工程与生物技术学院食品营养与安全教育部重点实验室,天津300457 [3]天津食品安全低碳制造协同创新中心,天津300457

出　　处：《中国食品添加剂》2017年第10期183-188,共6页China Food Additives

摘　　要：菊粉是一种广泛存在于自然界的天然果聚糖,具有降糖降脂、调节胃肠道功能、预防结肠癌、促进维生素及矿物质吸收等多种生理功能,在食品、饲料、保健品等多个工业领域应用前景广阔。本文主要对菊粉的理化性质、提取方法、生理功能及应用现状做简要概述。Inulin is a kind of nature fructo- oligosaccharide and is abundant in nature. It does not only decrease the blood glucose and blood lipid, but can also regulate the gastrointestinal function and prevent colon cancer. Meanwhile, it also has the characteristics of increasing the biological utilization ratio of vitamin and mineral. So inulin can be wildly used in food, feed, and other industries. The physicochemical properties, extraction methods, physiological functions and application development of inulin were summarized.

关 键 词：菊粉 提取方法 生理活性 开发应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]