藜麦的营养功能及其蛋白和皂苷提取的研究进展  

Nutritional Function of Quinoa and Extraction Status of Quinoa Protein and Saponin

作　　者：商海军 蒋丽君 於春[3] 江本利[3] 闫晓明[3] SHANG Hai-jun;JIANG Li-jun;YU Chun;JIANG Ben-li;YAN Xiao-ming(College of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,China;College of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230000,China;Institute of Cotton,Anhui Academy of Agricultural Sciences,Hefei 230000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230000 [2]安徽农业大学茶与食品科技学院,合肥230000 [3]安徽省农业科学院棉花研究所,合肥230000

出　　处：《中国食物与营养》2021年第4期43-48,共6页Food and Nutrition in China

基　　金：安徽省2019年重点科技项目(项目编号:201904e01020010)。

摘　　要：综述了藜麦的营养成分、生物活性物质、藜麦蛋白质和皂苷提取技术的研究进展,为藜麦的进一步研究和产品开发提供科学依据。The research progress of quinoa's nutritional components,biologically active substances,quinoa protein and saponin extraction technology were reviewed,which provided a scientific basis for further research and product development of quinoa.

关 键 词：藜麦 营养成分 生物活性 蛋白质 皂苷 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]