药食两用植物酵素活性成分及发酵机理研究进展  

Research Progress on Active Components and Fermentation Mechanism of Medicinal and Edible Plants Ferment

作　　者：尹欢 方伟 YIN Huan;FANG Wei(College of Biological and Food Engineering,Huaihua University,Huaihua,Hu'nan 418008,China;Key Laboratory of Research and Utilization of Ethno Medicinal Plant Resources of Hu'nan Province,Huaihua,Hu'nan 418008,China)

机构地区：[1]怀化学院生物与食品工程学院,湖南怀化418008 [2]民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418008

出　　处：《农产品加工》2020年第3期89-91,94,共4页Farm Products Processing

基　　金：湖南省双一流学科建设经费资助项目（201906）

摘　　要：富含各种生物活性成分,且具有食药两用功能的植物资源成为酵素产品开发研究的新热点。对药食两用植物酵素的活性成分和发酵机理进行综述,以期为药食两用植物产品开发提供一定的参考。Plant resources,which are rich in all kinds of bioactive components and have the function of food and medicine,have become a new hot spot in the development and research of ferment products.The active components and the fermentation mechanism of both medicinal and edible plant ferments were reviewed in this paper,with a view to providing some references for the development of other medicinal and edible plant products.

关 键 词：药食两用 酵素 活性成分 发酵机理 

分 类 号：R151[医药卫生—营养与食品卫生学]