红枣关键功能性组分及其生理功能  

Crucial Functional Components and Physiological Functions of the Fruit of Ziziphus Jujuba(Jujube)

作　　者：肖波[1] 柳全文[2] 王晓洁[1] 周菊华[1] XIAO Bo1, LIU Quan-wen2,WANG Xiao-jie 1 , ZHOU Ju-hua 1(1.School of Lite Sciences, Ludong University, Yantai 264025, Shandong, China ; 2.School of Food Engineering, Ludong University, Yantai 264025, Shandong, Chin)

机构地区：[1]鲁东大学生命科学学院,山东烟台264025 [2]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品研究与开发》2018年第16期210-214,共5页Food Research and Development

摘　　要：红枣常作为营养食品添加剂或中药组分而被广泛应用。研究表明红枣具有补气养血、抗炎、抗菌、抗病毒、抗氧化、抗疲劳、保肝、改善胃肠道环境、防止心血管疾病及增强免疫力等多种生理效应。这些功效的发挥是其所含有的功能性组分所决定的。红枣中关键的功能性组分主要有功能性糖类、多酚类化合物、核苷类、有机酸及皂苷、膳食纤维等。该阐述红枣中各关键功能性组分的含量及其生理功效,探讨进食红枣后各关键功能性组分发挥其生理效应的可能性,以期为红枣的应用提供参考依据。The fruit of Ziziphus jujuba（Jujube）was widely used as additives of nutritional food or components of Chinese medicine. It was reported that the jujube had shown a variety of physiological effects such as nourish-ing vitality and blood,anti-inflammatory,antibacterial,antiviral,antioxidant,antifatigue and hepatoprotective properties,improving the gastrointestinal environment,preventing cardiovascular disease and boosting immunity effects. The performance of these functions was due to the activity of the functional components of jujube. The crucial functional components of jujube included functional polysaccharides,polyphenols,nucleosides,organic acids and saponins,dietary fibers,etc. In this article,the proportion and physiological functions of these crucial functional components of dried jujubes,as well as their potential roles after consumption were discussed to pro-vide a reference for the application of jujube.

关 键 词：红枣 营养食品 中药组分 功能性组分 生理功效 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]