芥菜主要化学成分及生物活性研究进展  

A Review of Main Chemical Composition and Biological Activities of Brassica juncea(L.)Czern et Coss

作　　者：刘琳[1] 李珊珊[1] 袁仁文 范淑英[1] LIU Lin;LI Shanshan;YUAN Renwen;FAN Shuying(Colloge of Agronomy,Jiangxi Agricultural University,Nanchang,Jiangxi 33004)

机构地区：[1]江西农业大学农学院,江西南昌330045

出　　处：《北方园艺》2018年第15期180-185,共6页Northern Horticulture

基　　金：国家自然科学基金资助项目(31360487);江西省自然科学基金资助项目(20132BAB204016)

摘　　要：芥菜(Brassica juncea(L.)Czern et Coss)属十字花科(Cruciferae)芸薹属(Brassica)的药食两用蔬菜。该研究概述了芥菜的烃类、黄酮类、酚酸类、多糖等多种化学成分及其抗肿瘤、抗癌、抗氧化、清除自由基、降血糖、杀虫抑菌等生物活性方面的研究进展,旨在为芥菜的深入研究与开发提供参考。Brassica juncea（L.）Czern et Coss,genus Brassica,family Cruciferae,is an edible and medicinal vegetable.This study reviewed the research progress of chemical composition of mustard,such as hydrocarbons,flavonoids,phenolic acids,polysaccharides,etc.,and its biological activities such as antitumor,anticancer,antioxidation,free radical scavenging,hypoglycemic,insecticidal and bacteriostatic.It was aimed to provide some theoretical basis for its further research and development.

关 键 词：芥菜 化学成分 生物活性 

分 类 号：S637.601[农业科学—蔬菜学]