莲藕膳食纤维的研究进展  

Research Progress of Lotus Root Dietary Fiber

作　　者：郑赵敏 钟赛意[2] 黄琪琳[3] ZHENG Zhaomin;ZHONG Saiyi;HUANG Qilin(Department of Cuisine and Nutrition,Hubei University of Economics,Wuhan 430205;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Ocean University,Zhanjiang 524088;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]湖北经济学院烹饪与营养学系,武汉430205 [2]广东海洋大学广东省水产品加工与安全重点实验室,湛江524088 [3]华中农业大学食品科学技术学院,武汉430070

出　　处：《食品工业》2021年第6期397-401,共5页The Food Industry

基　　金：博士科研启动基金(XJ19BS29);广东省水产品加工与安全重点实验室开放课题(GDPKLAPPS1904)。

摘　　要：膳食纤维作为"第七营养素",成为国内外学者关注和研究的热点。中国莲藕资源丰富,来源广泛。莲藕作为一种药食两用的食物,具有丰富的营养价值,也是理想的膳食纤维源,但国内对于莲藕膳食纤维的研究和利用有待挖掘。综述莲藕膳食纤维的研究进展,主要涉及提取方法、主要功能特性及在食品工业中的应用进展,并分析其存在问题及后期研究发展的主要方向,以期为中国莲藕膳食纤维食品的研究及发展提供参考。Dietary fiber was known as "the seventh nutrient", and has become a focus of attention and research hotspot or frontier at home and abroad. China has abundant lotus root resource. Lotus root, as a kind of food for medicine and food, had rich nutritional value and was also an ideal source of dietary fiber. However, the research and utilization of lotus root dietary fiber in my country still need to be explored. The research progress of lotus root was reviewed, mainly including the extraction methods, major functional properties and application in food industry. Besides, the existing problems and main direction of later research and development were analyzed in order to provide reference for the further study and development of lotus root dietary fiber food.

关 键 词：莲藕 膳食纤维 提取 功能特性 莲藕膳食纤维食品 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]