苦荞多糖提取工艺及功能作用研究进展  

Research Progress on Extraction Technology and Functions of Tartary Buckwheat Polysaccharides

作　　者：蒋高华 赵江[2] 彭兴华[2] 刘永泽[2] 陈业高[4] JIANG Gao-hua;ZHAO Jiang;PENG Xing-hua;LIU Yong-ze;CHEN Ye-gao(Key Laboratory of Plant Resources and Chemistry,Xinjiang Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Urumqi 830011,China;College of Resources and Environmental Engineering,Yunnan Vocational Institute of Energy Technology,Qujing 655001,China;University of Chinese Academy of Sciences,Beijing 100190,China;School of Chemistry and Chemical Engineering,Yunnan Normal University,Kunming 650092,China)

机构地区：[1]中国科学院新疆理化所植物资源化学重点实验室,乌鲁木齐830011 [2]云南能源职业技术学院资源与环境工程学院,云南曲靖655001 [3]中国科学院大学,北京100190 [4]云南师范大学化学化工学院,昆明650092

出　　处：《中国调味品》2020年第4期197-200,共4页China Condiment

基　　金：云南省教育厅科学研究基金项目(2016ZZX286,2019J0376)。

摘　　要：苦荞多糖是苦荞的主要功能成分。对苦荞多糖的提取方法和主要功能作用等方面的研究进行了梳理归纳,分析了苦荞多糖的研究现状,总结了存在的问题,在此基础上对苦荞多糖的研究进行了展望,旨在为苦荞多糖的综合开发利用提供依据。Tartary buckwheat polysaccharides are the main functional components of Tartary buckwheat.The research on the extraction methods and main functions of Tartary buckwheat polysaccharides is summarized,the research status of Tartary buckwheat polysaccharides is analyzed,and the existing problems are summarized.On this basis,the research prospect of Tartary buckwheat polysaccharides is looked forward and analyzed,in order to provide basis for the comprehensive development and utilization of Tartary buckwheat polysaccharides.

关 键 词：苦荞多糖 提取方法 功能作用 

分 类 号：TS201.1[轻工技术与工程—食品科学]