食用甜菜营养物质和生物活性成分研究进展  

Research Progress on Nutrition and Bioactive Ingredients in Edible Beet

作　　者：孙佳平 刘乃新[2] SUN Jia-ping;LIU Nai-xin(Sino-Russian Joint Graduate School of Heilongjiang University,Harbin 150080;College of Modern Agriculture and Ecological Environment,Heilongjiang University,Harbin 150080)

机构地区：[1]黑龙江大学中俄联合研究生院,哈尔滨150080 [2]黑龙江大学现代农业与生态环境学院,哈尔滨150080

出　　处：《中国甜菜糖业》2020年第2期35-38,共4页China Beet & Sugar

基　　金：国家现代农业产业技术体系(糖料)建设专项“质量安全与营养品质评价”(CARS-17-0503);国家农产品质量安全风险评估专项经费(GJFP2020010002)。

摘　　要：食用甜菜作为欧洲和美国一种重要的蔬菜,在医疗、保健、食品等方面发挥了至关重要的作用。本文综述了食用甜菜的营养物质(蛋白质和氨基酸、矿物质和微量元素、维生素)和生物活性成分(多糖、果胶、皂苷、甾醇、甜菜素、甜菜碱、甜菜膳食纤维、黄酮类化合物、朌类化合物、类胡萝卜素),分析了当前食用甜菜资源开发利用的不足,为食用甜菜资源进一步的研究、深加工和综合利用和甜菜产品开发提供了参考。As an important vegetable in Europe and the United States,edible beet plays a vital role in medical treatment,health care,and food.This article reviews the nutrients(proteins and amino acids,minerals and trace elements,vitamins)and bioactive ingredients(polysaccharides,pectins,saponins,sterols,betaines,betaines,beet dietary fiber,flavonoids,phenolic compounds,carotenoid)in edible beets The shortcomings of the current development and utilization of edible beet resources are analyzed,which provides a reference for further research,deep processing and comprehensive utilization of edible beet resources and the development of beet products.

关 键 词：食用甜菜 营养物质 生物活性成分 

分 类 号：S566.3[农业科学—作物学]