花椒叶化学成分、生物活性及其资源开发研究进展  

Research Progress of Chemical Constituents,Biological Activities and Exploitation and Utilization of Chinese Prickly Ash Leaves

作　　者：袁小钧 刘阳[1] 姜元华 易宇文[1] 胡君[2] 乔明锋[1,2] YUAN Xiao-lun;LIU Yang;JIANG Yuan-hua;YI Yu-wen;HU Jun;QIAO Ming-feng(Key Laboratory of Cuisine Science in Sichuan Province, Sichuan Tourism University, Chengdu 610100, China;CAS Key Laboratory of Mountain Ecological Restoration and Bioresource Utilization, Key Laboratory of Ecological Restoration and Biodiversity Conservation in Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China)

机构地区：[1]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100 [2]中国科学院成都生物研究所中国科学院山地生态恢复与生物资源利用重点实验室生态恢复与生物多样性保育四川省重点实验室,成都610041

出　　处：《中国调味品》2018年第7期182-187,192,共7页China Condiment

基　　金：四川省教育厅基金项目(18ZA0365;18TD0043);中国科学院山地生态恢复与生物资源利用重点实验室开放基金(KXYSWS1601);川菜发展研究中心重点项目(CC16Z01)

摘　　要：花椒叶作为花椒的副产物,是一种具有潜在食用和药用价值的植物资源,其化学成分复杂多样,含有多种有益的活性物质,表现出抗氧化、抗肿瘤和抑菌等保健功效,具有较好的应用价值和加工潜力。文章就花椒叶的化学成分、生物活性进行了综述,并就花椒叶的资源开发利用进行了展望。Chinese prickly ash leaves are potential edible and medicinal plant resources as by-products of Chinese prickly ash.They contain many kinds of beneficial active materials and their chemical constituents are complicated.Chinese prickly ash leaves exhibit the antioxidation,anti-tumor and antibacterial and other health care effects,so they have good application value and processing potential.This paper presents a review on the chemical constituents and biological activity of Chinese prickly ash leaves.It also gives a vision on the exploitation and utilization of Chinese prickly ash leaves.

关 键 词：花椒叶 化学成分 生物活性 资源利用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]