参茸果功能食品的研究进展  

Advance in Pepino Melon Functional Food

作　　者：赵蕊[1] 于永涛 徐娜 李哲滨[1] 沈卉芳[1] 姚鑫淼[1] ZHAO Rui;YU Yongtao;XU Na;LI Zhebin;SHEN Huifang;YAO Xinmiao(Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086;Huiwei(Xiamen)Biotechnology Co.,Ltd.,Xiamen 361010)

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [2]厦门汇威生物科技有限公司,厦门361010

出　　处：《食品工业》2022年第4期214-217,共4页The Food Industry

基　　金：黑龙江省农业科学院“农业科技创新跨越工程”农产品加工与质量安全技术创新与应用专项(HNK2019CX19-13)。

摘　　要：参茸果是在我国长白山发现的一种植物新品种,经DNA条形码技术鉴定,该品种隶属于葫芦科南瓜属西葫芦种。动物试验和卫生毒理学测试表明,参茸果属于无毒食品,食用安全卫生。对参茸果果粉进行营养成分分析,结果显示参茸果含有丰富的膳食纤维、蛋白质、矿物质、维生素等营养物质和人参皂苷、绞股蓝皂苷、葫芦素、多糖等生物活性成分,而碳水化合物和钠含量很低,因而具有很高的食用及药用价值。本文还根据参茸果植株的不同部位给出了加工利用的策略,以期为参茸果的功能性研究以及相关产品的开发应用提供依据。Pepino melon(Cucurbita Pepo)was a new plant variety,which was first found in Changbai mountains in China.It was identified as Cucurbita pepo L.by DNA bar codes technique.The results of animal experiment and hygiene toxicology test showed that pepino melon was a non-poisonous and edible food,which was safe and sanitary.The results of nutritional ingredients analysis showed that the powder of pepino melon had abundant of nutrients such as dietary fiber,protein,mineral substances and vitamins,and the contents of bioactive constitutes such as ginsenosides,gypenosides,cucurbitacine and polysaccharide were high while that of carbohydrate and sodium were low.The edibleness and phamaceutical value of pepino melon were prominent.Processing strategies were proposed in this paper according to different part of this plant to provide instructions of functional research and product development of pepino melon.

关 键 词：参茸果 功能食品 葫芦素 绞股蓝皂苷 人参皂苷 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]