树莓的功能性成分及其影响因素  

Functional Components and Influencing Factors of Raspberry

作　　者：尹蓉[1] 霍辰思 张倩茹[1] 梁志宏[1] 吕英忠[1] 王贤萍[1] YIN Rong;HUO Chen-si;ZHANG Qian-ru;LIANG Zhi-hong;LV Ying-zhong;WANG Xian-ping(Pomology Institute,Shanxi Academy of Agricultural Science,Shanxi Key Laboratory of Germplasm Innovation and Utilization in Pomology,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031

出　　处：《中国果菜》2020年第5期65-70,共6页China Fruit & Vegetable

基　　金：山西省重点研发计划重点项目“特色果树功能性产品技术研发与示范”(201703D211011);山西省农业科学院农业科技创新研究课题“树莓、山楂功能性发酵饮料加工技术研究”;山西省农业科学院农谷研发专项“低酒精度枣汽酒饮品的研究与开发”(YCX2017D2207)。

摘　　要：树莓富含多种特色活性物质,在食品、医学、保健、科研等领域都占有重要地位,被称为“第三代黄金水果”。树莓在国外应用广泛,但在国内的种植和开发利用都处于初期阶段。文章分析了树莓主要功能性物质(花色苷、花青素、鞣花酸、树莓酮和多糖等)的功效、含量及提取方法,分析了影响树莓功能性成分含量的因素,主要包括品种、种植环境、生长时期等,并对树莓产业的发展进行了展望,以期为树莓的研究和综合利用提供理论依据。With rich in characteristics of active substances,raspberry plays an important role in field such as food,medicine,health care,scientific research,and is called"The third generation of golden fruit".The domestic cultivation and exploitation of raspberry are both at an early stage while it has been widely developmented abroad.This paper analyzed the function,content and extraction method of main functional substances(anthocyanin,anthocyanin,ellagic acid,raspberry ketone and polysaccharide,etc.)of raspberry.Then it analyzed the factors affecting the content of functional components of raspberry,mainly including varieties,planting environment,growth period,etc.,and look forward to the rapid and deep development of raspberry industry,in order to provide theoretical basis for the research and utilization of raspberry.

关 键 词：树莓 品种 营养评价 功能性物质 

分 类 号：S663.2[农业科学—果树学]