南瓜多糖生理活性及应用研究进展  

Physiological Activity and Applications Research Progress of Pumpkin Polysaccharide

作　　者：张兰[1] 王文娟[1] ZHANG Lan;WANG Wenjuan(School of Medicine and health,Weifang Business Vocational College,Weifang 262200,China)

机构地区：[1]潍坊工商职业学院医养健康学院,山东潍坊262200

出　　处：《食品安全导刊》2021年第34期125-127,共3页China Food Safety Magazine

基　　金：潍坊工商职业学院科研课题“南瓜枸杞保健酒的开发研究”(2018A03)。

摘　　要：南瓜作为我国重要的种植作物,营养价值极高,其中南瓜多糖是南瓜中较为重要的活性成分。近年来,南瓜多糖提取及纯化技术日渐成熟,其功能作用研究得到了广泛重视。本文就南瓜多糖在抗氧化、降血糖、降血脂等方面的生理活性及应用进行综述,旨在增进人们对南瓜多糖的了解,进一步重视对南瓜多糖的开发利用,并为南瓜产业发展助力。Pumpkin is an important crop in China,which has high nutritional value.Pumpkin polysaccharide is an important active component in pumpkin.In recent years,the technology of extraction and purification of pumpkin polysaccharide is becoming more and more mature.In this paper,the physiological activity and application of pumpkin polysaccharide in antioxidation,hypoglycemic and hypolipidemic were reviewed,in order to improve our understanding of pumpkin polysaccharide and pay more attention to its development and utilization,and to promote the development of the pumpkin industry.

关 键 词：南瓜多糖 抗氧化 降血糖 降血脂 抗肿瘤 

分 类 号：TS201.2[轻工技术与工程—食品科学]