西番莲的功能活性成分及加工与综合利用研究进展  

Research progress on functional composition and comprehensive utilization of passion fruit

作　　者：朱文娴 夏必帮 廖红梅[1] ZHU Weti-xian;XIA Bi-bang;LIAO Hong-mei(School of Food Science and Technology , Jiangnan University , Wuxi ,J iangsu 214122 ,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2018年第12期181-184,共4页Food and Machinery

基　　金：国家重点研发计划(编号:2017YFD0400703-3);国家自然科学基金(编号:31471714)

摘　　要：文章概述了西番莲功能活性成分、药理活性及加工与综合利用,并分析了研究过程存在的问题,以期为后续的研究及产品开发提供参考。Summarizes the extraction of functional composition,pharmacological activities,processing and comprehensive utilization of passion fruit.Simultaneously,corresponding problems in research process of passion fruit have also been expounded.Theoretical references for subsequent research and product development would be provided.

关 键 词：西番莲 饮料制品 功能成分 药理活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]