生姜多糖提取及其功能活性研究现状  

Research Progress on Extraction and Functional Activity of Polysaccharides from Ginger

作　　者：赵二劳[1] 刘乐 徐未芳 杨洁[1] 范建凤[1] 赵三虎[1] ZHAO Er-lao;LIU Le;XU Wei-fang;YANG Jie;FAN Jian-feng;ZHAO San-hu(Department of Chemistry,Xinzhou Teachers University,Xinzhou 034000,China)

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《中国调味品》2021年第1期180-183,共4页China Condiment

基　　金：国家级大学生创新创业训练计划项目(201810124001);山西省1331工程重点学科建设计划支持项目(2019);山西省高等学校科技创新项目(2019L0833);山西省高等学校大学生创新创业训练计划项目(2018507)。

摘　　要：生姜药食两用,在我国资源丰富。多糖是生姜重要的功能成分之一,具有多种功能活性,研究生姜中多糖的提取及功能活性对生姜的综合开发应用具有重要意义。文章概述了我国生姜多糖的研究现状,展望了其研究方向,为生姜多糖的进一步研究提供了参考。Ginger is a medicinal and edible food,and it is rich in resources in our country.Polysaccharide is one of the important functional components of ginger,and it has a variety of functional activities.The research on the extraction and functional activity of polysaccharides from ginger has great significance for the comprehensive development and application of ginger.The domestic research progress on ginger polysaccharides is summarized,and the research direction of ginger polysaccharides is prospected,which has provided references for further research on ginger polysaccharides.

关 键 词：生姜 多糖 提取工艺 功能活性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]