大蒜油及大蒜多糖功能活性研究进展  

Research Progress of Functional Activity of Garlic Oil and Polysaccharide

作　　者：王玥玮[1] 刘元[1] 郝惠阳 张怡 WANG Yue-wei;LIU Yuan;HAO Hui-yang;ZHANG Yi(Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2022年第20期213-217,共5页Food Research and Development

基　　金：天津市科技计划项目(20YFFCYS00070)。

摘　　要：大蒜油及大蒜多糖作为大蒜深加工制品,具有多种功能活性,因此大蒜油、大蒜多糖保健食品的开发显示出巨大的潜力,具有良好的经济效益和社会效益。简要总结大蒜油及大蒜多糖的常规提取方法及每种方法的优缺点,并根据近年来国内外进行的体内、体外试验研究对大蒜油及大蒜多糖的功能活性进行综述。Garlic oil and polysaccharide,as deeply processed garlic products,have a variety of functional activities.Therefore,the development of garlic oil and polysaccharide health foods shows great potential and good economic and social benefits.This study summarized the conventional extraction methods of garlic oil and garlic polysaccharide and the advantages and disadvantages of each method.Additionally,the functional activities of garlic oil and garlic polysaccharide were reviewed based on in vitro and in vivo studies conducted in recent years.

关 键 词：大蒜 大蒜油 多糖 含硫有机化合物 活性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]