甘薯的营养功能与加工利用研究进展  

Research Progress on the Nutritional Function and Processing and Utilization of Sweet Potato

作　　者：师一璇 胡佳乐 李丽[1] SHI Yi-xuan;HU Jia-le;LI Li(School of Chemical&Environmental Sciences,Shaanxi University of Technology,Hanzhong 723001,Shaanxi,China)

机构地区：[1]陕西理工大学化学与环境科学学院,陕西汉中723001

出　　处：《食品研究与开发》2022年第11期205-211,共7页Food Research and Development

基　　金：陕西理工大学科研基金项目(SLG1909);陕西理工大学果树种质创制与栽培技术研究创新团队。

摘　　要：甘薯是重要的粮食作物,其块根和茎叶都富含多种营养物质,是人类饮食中的优质食物资源,同时这些活性物质具有抗肿瘤和提高免疫等多种功效。对甘薯营养品质的分析与评价,是甘薯品种选育和综合利用过程的首要环节,甘薯活性物质的功能特性是甘薯产品开发和综合利用的基础保障。该文概述了近年来甘薯的营养成分及其功能、甘薯加工方面的研究,为甘薯保健食品及工业产品的开发提供参考。As a major food crop,sweet potato is a favorite food resource of human beings.Particularly,the abundant and diverse nutrients in the tuber,stem,and leaf have anti-tumor,immunity improvement,among other functions.It is a key link for the selection and comprehensive utilization of sweet potato varieties to analyze and evaluate the nutritional quality.Clarifying the functional characteristics of the active components is the prerequisite for further development of this crop.In this study,the nutritional components,functions of the components,and procession of sweet potato were summarized,which was expected to serve as a reference for the development of sweet potato-derived health products and industrial products.

关 键 词：甘薯 营养保健功能 加工现状 综合利用 功能食品 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]