竹笋多糖的提取、结构鉴定与生理功效研究进展  

Progress in extraction, structural characterization and biological activities of bamboo shoot polysaccharide

作　　者：陈灿辉[1] 江文韬 林彤[1] 庄玮婧[1] 郑宝东[1] 李舒婷 郑亚凤[1] CHEN Can-hui;JIANG Wen-tao;LIN Tong;ZHUANG Wei-jing;ZHENG Bao-dong;LI Shu-ting;ZHENG Ya-feng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院

出　　处：《江苏农业学报》2019年第6期1513-1520,共8页Jiangsu Journal of Agricultural Sciences

基　　金：福建省高校青年自然科学基金重点项目(JZ160434)

摘　　要：竹笋不仅美味营养丰富,而且在传统中医和现代研究中均被证明具有良好的生理功效。竹笋多糖是竹笋中重要的功能性成分,本文对国内外关于竹笋多糖的提取方法、分离纯化、结构鉴定以及生物活性和结构关系的研究进展进行了概述,以期为进一步推动竹笋多糖的研究、开发与利用提供参考。Bamboo shoots are not only considered as a delicious and nutritious food,but also proved to exhibit promising biological activities by traditional and modern studies.Bamboo shoot polysaccharide is one of the important functional components in bamboo shoots.In order to further promote the research,development and utilization of bamboo shoot polysaccharides,this review summarized the recent research progress on the extraction methods,separation and purification,structure identification,biological activity and structural relationship of bamboo shoot polysaccharides.

关 键 词：竹笋 多糖 结构表征 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]