薇菜多糖和黄酮的提取及其生物活性研究进展  

Extraction and Biological Activities of Polysaccharides and Flavonoids from Osmunda japonica:A Review

作　　者：翟丽媛 石曾卉 刘多 赵晨皓 胡彦波 王婷婷 ZHAI Li-yuan;SHI Zeng-hui;LIU Duo;ZHAO Chen-hao;HU Yan-bo;WANG Ting-ting(College of Food Science and Engineering,Changchun University,Changchun 130000,Jilin,China;College of Life Sciences,Changchun Normal University,Changchun 130123,Jilin,China;School of Clinical Medicine,Jilin University,Changchun 130000,Jilin,China;Changchun Jingyuetan Ecological Garden Construction Engineering Co.,Ltd.,Changchun 130000,Jilin,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130000 [2]长春师范大学生命科学学院,吉林长春130123 [3]吉林大学临床医学院,吉林长春130000 [4]长春净月潭生态园林建设工程有限责任公司,吉林长春130000

出　　处：《食品研究与开发》2022年第17期203-209,共7页Food Research and Development

基　　金：吉林省教育厅科研项目(JJKH20210619KJ);长春大学第二批“攀登计划”项目(ZKP202107)。

摘　　要：薇菜是一种具有较高食药用价值和养生价值的山野菜,富含多糖、黄酮和蛋白质等多种营养物质,在山野菜消费市场中占有十分重要的地位。该文对近几年关于薇菜多糖和黄酮的提取及其生物活性的研究进行综述,为薇菜的深入研究提供理论参考。Osmunda japonica,a source of food,medicine and health value,is rich in polysaccharides,flavonoids,proteins,among other nutrients,thus occupying a very important position in the market of wild vegetables.This article reviewed the extraction of polysaccharides and flavonoids from O.japonic and the biological activities of them in recent years,which is expected to serve as a reference for in-depth research on O.japonica.

关 键 词：薇菜 多糖 黄酮 提取 生物活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]