牛蒡根及其精深加工研究进展  

Research Progress on Burdock Root and Its Deep Processing

作　　者：梁玮 李莹 冯进[2] 柴智[2] 崔莉[2] 黄午阳[2] Liang Wei;Li Ying;Feng Jin;Chai Zhi;Cui Li;Huang Wuyang(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu;Jiangsu Academy of Agricultural Sciences,Nanjing 210014)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院,南京210014

出　　处：《中国食品学报》2022年第2期413-420,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省农业自主创新基金项目(CX(19)2006)。

摘　　要：牛蒡是一种膳食与营养价值极佳的植物,俗称"东洋参"。牛蒡根富含菊糖、膳食纤维、绿原酸等活性物质,具有降血脂、降血糖、抗癌、抑菌、抗炎、护肝等生理功能。本文综述其活性成分、营养功效及精深加工现状,以期为其功效成分的精准加工提供科学依据,为进一步开发和利用牛蒡资源提供理论支持。此外,对其今后研究方向和应用前景进行展望,为肥胖、高血脂、二型糖尿病、结肠炎等慢性非传染性疾病的早期预防提供新思路。Burdock is a kind of plant with excellent food and nutritional value,commonly known as"Orient Ginseng".Burdock root is rich in inulin,dietary fiber,chlorogenic acid and other bioactive constituents,which possesses physiological functions such as lowering blood fat and blood sugar,anti-cancer,antibacterial,anti-inflammatory and liver protection.The objective of this paper was to summarize bioactive components,nutritional effects and the current status of deep processing in burdock and to provide scientific basis for the precise processing of its functional ingredients,and propose a theoretical support for the further development and utilization of burdock root resources.It also could outlook future research directions and application prospects and supply new insights into the early prevention of chronic non-communicable diseases of obesity,hyperlipidemia,type 2 diabetes,and colitis.

关 键 词：牛蒡根 生物活性成分 作用机制 营养功效 应用 

分 类 号：TS205[轻工技术与工程—食品科学]