牛蒡菊糖的提取工艺及生物活性的研究进展  

Research Progress and Extraction Technology of Burdock Inulin and Its Biological Activity

作　　者：刘奥迪 姜敏[1] LIU Ao-di;JIANG Min(College of Chemical and Environment Science,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China)

机构地区：[1]陕西理工大学化学与环境科学学院

出　　处：《江苏调味副食品》2019年第3期15-17,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：牛蒡菊糖在食品及医药领域具有十分重要的开发价值,探索其经济、高效、可靠的提取方法成为天然产物化学的研究热点之一。对近年来牛蒡菊糖提取工艺及生物活性的研究成果进行归纳,旨在为进一步开发利用牛蒡菊糖提供参考。Burdock inulin has important development value in the field of food and medicine.Exploring its economic,efficient and reliable extraction method has become one of the research hotspots of natural product chemistry.The research progress of the extraction process and biological activity of burdock inulin is reviewed in this paper,aiming to provide a useful theoretical reference for further development and utilization of burdock inulin.

关 键 词：牛蒡 菊糖 提取工艺 生物活性 

分 类 号：TS201[轻工技术与工程—食品科学]