葱属植物活性物质及其生理功能研究进展  

Bioactive Constituents of Allium and Their Physiological Functions: A Review

作　　者：于晶 温荣欣 闫庆鑫 陈倩[1] 秦立刚[2] YU Jing;WEN Rongxin;YAN Qingxin;CHEN Qian;QIN Ligang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学动物科学技术学院,黑龙江哈尔滨150030

出　　处：《食品科学》2020年第7期255-265,共11页Food Science

基　　金：国家自然科学基金青年科学基金项目(31702160);哈尔滨市科技创新人才项目(2017RAQXJ007);黑龙江省自然科学基金项目(QC2016022);黑龙江省普通本科高等学校青年创新人才培养项目(UNPYSCT-2018144);“十二五”国家科技支撑计划项目(2014BAD13B03)。

摘　　要：葱属植物是一类具有较高药用和膳食价值的植物资源,含有多种生物活性物质,主要包括含硫化合物、甾体化合物、黄酮类化合物、多糖类化合物、含氮化合物等。本文通过对各种活性物质种类及其抗氧化、抗肿瘤、抗菌、预防心脑血管疾病等功能进行综述,最后对葱属植物的研究方向进行展望,为进一步开发及利用葱属植物资源提供理论依据。Allium is a genus of plants with high medicinal and food value that contains a variety of bioactive constituents, including sulfur-containing compounds, steroidal saponins, flavonoids, polysaccharides, nitrogen-containing compounds. The physiological functions of bioactive constituents in Allium, including antioxidant, antitumor and antibacterial effects and preventing cerebrovascular and cardiovascular diseases are reviewed in this paper. Meanwhile, future directions in the study of Allium are discussed. It is expected that this review will provide a theoretical basis for further development and utilization of Allium.

关 键 词：葱属植物 生物活性物质 生理功能 应用 

分 类 号：TS201.4[轻工技术与工程—食品科学]