花中多糖化学组成与生物活性研究进展  

Chemical Composition and Biological Activity of Polysaccharides from Flowers:A Review

作　　者：康文艺[1,2,3] 蒙丽君 王莉 屈姣姣[1,2,3] 刘丽军 李昌勤 KANG Wenyi;MENG Lijun;WANG Li;QU Jiaojiao;LIU Lijun;LI Changqin(National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China;Kaifeng Key Laboratory of Functional Components in Health Food,Kaifeng 475004,China;Functional Food Engineering Technology Research Center,Kaifeng 475004,China;Huaihe Hospital,Henan University,Kaifeng 475004,China)

机构地区：[1]河南大学国家食用菌加工技术研发专业中心,河南开封475004 [2]开封市保健食品功效成分研究重点实验室,河南开封475004 [3]河南省功能食品工程技术研究中心,河南开封475004 [4]河南大学淮河医院,河南开封475004

出　　处：《食品科学》2022年第1期1-13,共13页Food Science

基　　金：河南省精准营养与健康食品研究项目(CXJD2021006)。

摘　　要：花具有很高的药用价值,除了含有黄酮、挥发油、有机酸、萜和生物碱等次生代谢产物外,多糖作为花的重要活性成分,具有抗氧化、抗炎、降血糖、降血脂、抗肿瘤和提高免疫力等多种生物活性。本文对近5年内报道的花中多糖化学组成与生物活性研究进展进行综述,并对花中多糖的研究方向与应用前景进行展望,以促进花中多糖的深入研究,为相关保健食品的开发利用提供参考。Flowers have a high medicinal value and contain secondary metabolites including flavonoids,volatile oils,organic acids,terpenoids and alkaloids as well as polysaccharides as important active compounds with many functions including antioxidant,anti-inflammatory,hypoglycemic,hypolipic,anti-tumor,and immunoenhancing properties.In this article,the progress in the chemical composition and biological activity of polysaccharides in flowers in the past five years is summarized,and future research directions and application prospects are discussed.Through this review,we hope to provide an impetus for further research on flower-derived polysaccharides and provide reference for the development and utilization of related health products.

关 键 词：花 多糖 化学成分 生物活性 

分 类 号：R282.71[医药卫生—中药学]