芝麻的营养与功能价值评价研究进展  

Research progress of evaluation of nutrition and functional value of sesame

作　　者：邵家威 祁国栋[2] 张桂香[1] 付建鑫 张炳文[1] SHAO Jia-wei;QI Guo-dong;ZHANG Gui-xiang;FU Jian-xin;ZHANG Bing-wen(Department of Food Science and Nutrition,University of Jinan,Jinan Shandong 250002;Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan Shandong 250100)

机构地区：[1]济南大学食品科学与营养系,山东济南250002 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《粮油食品科技》2019年第6期86-92,共7页Science and Technology of Cereals,Oils and Foods

基　　金：山东省科技重大专项(2015ZDJJQ07003);济南市农业科技创新计划项目(201709)

摘　　要：芝麻是一种药食同源的重要食品,具有较高的营养价值。近年来研究表明,芝麻中的活性组分有诸多功能价值。综述了芝麻的营养组分以及现代生命科学对芝麻木酚素类物质,如芝麻素、芝麻酚等功能价值的研究,并展望其未来发展,为进一步研究开发芝麻提供支撑。Sesame is an important food which is homology of medicine and food and has a high nutritional value.Recently studies showed that the active components in sesame had a lot of functional value.The nutrient components of sesame and the functional value of sesame lignan substances such as sesamin and sesamol researched by modern life sciences were reviewed.The development in future on sesame is prospected to provide support for further research and development of sesame.

关 键 词：芝麻 营养价值 活性组分 功能价值 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]