浆果多糖的研究进展  

Research Progress on Polysaccharides in Berries

作　　者：刘淑燕 彭小燕[3] 李杨 陈美链 姚闽娜 LIU Shuyan;PENG Xiaoyan;LI Yang;CHEN Meilian;YAO Minna(College of Tea and Food Science and Technology,Zhangzhou College of Science&Technology,Zhangzhou,Fujian 363202,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;College of Food Engineering,Zhangzhou Institute of Technology,Zhangzhou,Fujian 363200,China)

机构地区：[1]漳州科技职业学院茶与食品科技学院,福建漳州363202 [2]福建农林大学食品科学学院,福建福州350002 [3]漳州职业技术学院食品工程学院,福建漳州363200

出　　处：《农产品加工》2021年第4期67-73,共7页Farm Products Processing

基　　金：福建省教育厅科技项目(JZ180852)。

摘　　要：多糖是浆果中一种重要的生物活性物质,具有抗氧化、抗肿瘤、调节免疫、降血糖等多种生物功能,开发利用前景广阔。综述几种浆果多糖的提取、纯化、化学结构、生物活性和分子修饰等方面的研究进展,旨在为浆果多糖的进一步开发利用提供参考。Polysaccharide is an important bioactive substance in berries.It has various biological functions such as anti-oxidation,anti-tumor,immune regulation,hypoglycemic,which has broad prospects for development and utilization.This article reviewed the research progress on the extraction,purification,chemical construction,biological activities,and molecular modification of polysaccharide in several kinds of berries,and it aimed to provide references for the further development and utilization of berry polysaccharides.

关 键 词：浆果多糖 提取纯化 结构 生物活性 分子修饰 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]