生姜提取物的研究进展  

Research Progress of Ginger Extract

作　　者：周文雅 ZHOU Wenya(Henan University of Urban Construction,Pingdingshan 467000,China)

机构地区：[1]河南城建学院,河南平顶山467000

出　　处：《现代食品》2021年第21期53-56,共4页Modern Food

摘　　要：随着对生姜生理、药理作用的深入研究,其在食品、药品、化妆品等工业应用的前景越来越广阔。为扩大生姜药理活性应用,提高其经济附加值,生姜提取物的研究成为热点。目前报道的有关生姜提取物主要包括风味物质(生姜精油、姜油树脂)、生姜膳食纤维、生姜多糖、生姜蛋白酶。本文主要介绍生姜提取物的研究现状,为生姜综合利用及提高经济附加值提供一定的理论依据。With the in-depth study of the physiological and pharmacological effects of ginger,its industrial application in food,medicine,cosmetics and so on is becoming more and more broad.In order to expand the application of pharmacological activity of ginger and improve its economic added value,the research of ginger extract has become a hot spot.At present,the reported ginger extracts mainly include flavor substances(ginger essential oil,ginger oleoresin),ginger dietary fiber,ginger polysaccharide and ginger protease.This paper mainly introduces the research status of ginger extract,which provides a theoretical basis for the comprehensive utilization of ginger and improving economic added value.

关 键 词：生姜精油 姜油树脂 生姜膳食纤维 生姜蛋白酶 生姜多糖 

分 类 号：TS202.3[轻工技术与工程—食品科学]