米糠多糖的提取纯化及生理功能活性研究进展  

Research Progress in Extraction, Purification and Physiological Function Activity of Rice Bran Polysaccharide

作　　者：鄢宏浩 蔡乔宇 陈轩 沈汪洋 黄文晶 YAN Honghao;CAI Qiaoyu;CHEN Xuan;SHEN Wangyang;HUANG Wenjing(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《食品科技》2020年第10期197-201,共5页Food Science and Technology

基　　金：全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203);湖北省高等学校优秀中青年科技创新团队计划项目(LT201911)。

摘　　要：米糠多糖(Rice bran polysaccharide,RBP)是米糠中主要的功能成分之一,是一种结构复杂的杂聚多糖,具有抗肿瘤、抗氧化、调节免疫力、降血脂和降血糖等多种保健功能。该文综述了近年来米糠多糖提取纯化方法,以及生理功能活性研究现状,以期探索出更优质的米糠多糖提取工艺,为深度开发米糠多糖保健食品提供参考。Rice bran polysaccharide(RBP)is one of the main functional components of rice bran.It is a kind of heteropoly polysaccharide with complex structure.It has many health functions,such as anti-tumor,anti-oxidation,strengthening immunity,lowering blood fat and blood sugar.In this article,the methods of extraction and purification of rice bran polysaccharide and the research status of its physiological function activity in recent years were reviewed,in order to explore a better extraction process of rice bran polysaccharide and provide reference for the further development of rice bran polysaccharide health food.

关 键 词：米糠多糖 提取工艺 纯化 生理功能活性 

分 类 号：R284.2[医药卫生—中药学]