果梅的化学成分及应用研究进展  

Research advances in chemical components of Prunus mume and its applications

作　　者：马嫄 罗鸣 殷晓翠 罗钰婕 张桂容 古小露 焦文成 赵芹江 

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《食品工业科技》2018年第4期337-341,352,共6页Science and Technology of Food Industry

基　　金：食品科学四川省重点学科建设项目(SZD0803-09-1);西华大学研究生创新基金(ycjj2017148);四川省省级大学生创新创业训练计划项目(201710623091)

摘　　要：果梅是蔷薇科杏属植物的一类,含有丰富的有机酸、糖类、氨基酸及人体所需的多种微量元素等营养成分以及黄酮类、花青素、酚酸等生物活性物质,具有抑菌、抗氧化、促消化等生理功能,有利于人体健康,具有很高的营养保健和药用价值。食用青梅具有抗菌、抗病毒、抗肿瘤、降血脂、调节生理代谢等生理作用,可作为抑菌剂、抗氧化剂、保鲜剂等天然添加剂应用到食品加工中,具有较大的研究意义和应用前景。本文对果梅特别是青梅的化学成分及其在食品工业中的应用进行了综述,为果梅的精深加工提供思路。Prunus mume,belonging to Rosaceae,showes antibacterial activity,antioxidant activity and digestion promotion due to its richness in functional components,such as organic acid,saccharides amino acid and several trace elements human body needs and other nutrients,and conteins a large amount of flavonoids,anthocyanins,phenolic acids and other biological active substance as well,which is beneficial to human health and has high values of nutrition and medicine. Research indicated that eating Prunus mume exerted effects of antimicrobia,antiviral,anti-tumor,lowering blood lipids,regulating physiological metabolism etc. It can be used as natural antimicrobial agent,antioxidant,preservative in food processing,which has great significance in research and shows good application prospects. The research progress on the chemical components of Prunus mume,especially plum and applications in food inclustry were summerized in this paper,which could provide ideas for the deep-processing in prunus.

关 键 词：果梅 青梅 化学成分 食品加工 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]