牛蒡根中的功能成分及多酚类化合物提取方法研究进展  

The research progress of the functional ingredients and the methods for extraction of polyphenols from the Burdock root

作　　者：谢小花[1] 安晓婷[1] 陈静[1] 戴缘缘 Xie Xiaohua;An Xiaoting;Chen Jing;Dai Yuanyuan(Department of Food and Environmental Engineering,Chuzhou Vocational and Technical College, Chuzhou 239000,China)

机构地区：[1]滁州职业技术学院食品与环境工程系

出　　处：《湖南文理学院学报（自然科学版）》2019年第3期25-31,共7页Journal of Hunan University of Arts and Science(Science and Technology)

基　　金：2017年滁州职业技术学院人才项目“优秀骨干教师”(YG2017012);2018年安徽省自科项目(KJ2018a0841)

摘　　要：牛蒡根是一种药用价值和保健功能俱佳的蔬菜,牛蒡根不仅有抗肿瘤、抗炎、调节免疫等功能,而且具有保护肝脏、抗疲劳、降血脂等多种药理作用。牛蒡根中含有的活性多酚类化合物是近年来国内外研究的热点。本文阐述了牛蒡的发展历史,牛蒡根的药理作用、含有的主要化学成分以及牛蒡根加工产品的发展现状,重点阐明了天然食品中多酚物质的功效和牛蒡根中多酚类化合物的提取方法,期望能为牛蒡根中活性成分的开发利用提供了新的方向。Burdock is a kind of vegetable with medicinal and health value, the burdock root has many pharmacological effects such as antitumor, anti-inflammatory, immune modulation, etc, and also has many pharmacological effects such as hepatoprotective effect, anti-fatigue, lipid-lowering, etc. Its active ingredients-polyphenols are hot spots of domestic and overseas research. This paper introduces the development history, pharmacological action, main chemical constituents of Arctium lappa root and its application status. The efficacy of polyphenols in natural foods and the extraction methods of polyphenols from burdock root are introduced.It provides a new direction for the development and utilization of active ingredients in burdock root.

关 键 词：牛蒡 功能成分 酚类化合物 提取方法 研究进展 

分 类 号：TS207.3[轻工技术与工程—食品科学]