库拉索芦荟凝胶在食品中的应用研究进展  

Research Progress on the Application of Aloe Vera Gel in Food Industry

作　　者：申开泽 万庆家 唐玉凤 熊宇 胡凤 温琳 Shen Kaize;Wan Qingjia;Tang Yufeng;Xiong Yu;Hu Feng;Wen Lin(College of Agronomy and Life Sciences,Zhaotong University,Zhaotong 657000;Research Center for Plateau Characteristic Agriculture in Northeast Yunnan,Zhaotong University,Zhaotong 657000;Yunnan Evergreen Biological Co.,Ltd.,Yuxi 653300,China)

机构地区：[1]昭通学院农学与生命科学学院,云南昭通657000 [2]昭通学院滇东北高原特色农业研究中心,云南昭通657000 [3]云南万绿生物股份有限公司,云南玉溪653300

出　　处：《广东化工》2022年第2期41-43,共3页Guangdong Chemical Industry

摘　　要：本文概述库拉索芦荟凝胶的主要食品原料形式、功能物质基础和主要保健功能的研究进展,汇总和分析其作为新食品原料在普通食品和保健/功能食品中的应用现状,并提出扩展其在食品工业领域应用的努力方向,以期为芦荟凝胶食品产业发展提供参考。This paper summarizes the current application of Aloe vera gel in food industry. The main raw materials of Aloe gel in food and its functional constitutes are described, with its major healthy function introduced. As a new food raw material, the application progress of Aloe vera gel in general food and health food is also analyzed. Combined with the function research trend of Aloe vera gel, further applications in the field of food industry are predicted, which can supply a reference for the development of Aloe vera gel in food industry.

关 键 词：库拉索芦荟 芦荟凝胶 芦荟多糖 食品工业 功能食品 乙酰化多糖 

分 类 号：TQ[化学工程]