红枣活性成分及其生物活性的研究进展  

Researsh Advancement on Active Ingredients and Biological Activities of Jujube

作　　者：张砚垒 高琳[1] 张仁堂[1] ZHANG Yan-lei;GAO Lin;ZHANG Ren-tang(College of Food Science and Engineering,Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai'an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院/山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《中国食物与营养》2020年第3期9-13,共5页Food and Nutrition in China

基　　金：山东省重点研发计划项目“红枣微发酵工艺关键技术研究与产品开发”(项目编号:2016GNC113015);山东省2017年度农业重大应用技术创新项目“高附加值固态发酵黑枣深加工关键技术集成与产业化”。

摘　　要：红枣中的活性成分以多糖、黄酮类、环核苷酸类、多酚类、五环三萜类、生物碱为主,具有抗氧化、免疫调节及抗肿瘤、保护肝脏、降血糖、抗炎等多种生物活性。本文综述了红枣中活性成分及生物活性的研究进展,并对红枣产业的发展进行展望,为红枣中活性成分的开发与利用提供科学依据。The active ingredients in jujube include polysaccharides,flavonoids,cyclic nucleotides,polyphenols,pentacyclic triterpenes and alkaloids,which have antioxidant,immunomodulatory,anti-tumor,liver protection,hypoglycemic and anti-inflammatory effects.The research status of the active ingredients and their biological activities in red jujube were reviewed,and the development of red jujube industry was prospected to provide scientific basis for the rational development and utilization of the active ingredients in red jujube.

关 键 词：红枣 活性成分 生物活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]