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作 者:宋宇 SONG Yu(Faculty of History and Archaeology, Anyang Normal University,Anyang 455000,China)
机构地区:[1]安阳师范学院历史与文博学院,河南安阳455000
出 处:《信阳农林学院学报》2020年第4期101-105,109,共6页Journal of Xinyang Agriculture and Forestry University
基 金:河南省社会科学规划项目(2016CLS024).
摘 要:紫苏在中国有着悠久的栽培史,紫苏叶作为调味菜在中华饮食中占有一席之地,紫苏的叶、茎、籽实都可食用,并具有医疗作用。苏子油是中国古代常用的油品之一,广泛用于餐饮、点灯、油漆等多个方面。近代以来,苏子油的保健作用受到日本、韩国等国家的重视。我国作为紫苏的主要产地,目前急需全面开展紫苏资源的利用,解决国内食用油供应不足等问题。因此,综述了我国不同历史时期紫苏的种植和用途,以期为紫苏的综合开发利用提供参考。Perilla has a long history of cultivation in China.Perilla leaves have a place in the Chinese diet as a condiment.The leaves,stems and seeds of perilla are edible and have medical functions.As one of the commonly used oils in ancient China,perilla oil was widely used in dining,lighting,painting and other aspects.Since modern times,the health function of perilla oil had been paid much attention by Japan,South Korea and other countries.China,as the main producing area of perilla,is in urgent need of studying the utilization of perilla resources to solve the undersupply of domestic edible oil and other problems.Therefore,the cultivation and use of perilla in different historical periods in China were summarized in order to provide reference for the comprehensive development and utilization of perilla.
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