柳叶蜡梅化学成分及生物活性研究进展  

Research progress on chemical constituents and biological activities of Chimonanthus salicifolius

作　　者：黎鑫 杨菲 陈美霞 魏奇 刘伟 LI Xin;YANG Fei;CHEN Mei-xia;WEI Qi;LIU Wei(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Furjian,China;College of Life Science,Ningde Normal University,Ningde 352100,Fujian,China;Industry and University Research Cooperation Demonstration Base of Science and Technology Agency in Fujian Province,Ningde 352100,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]宁德师范学院生命科学学院,福建宁德352100 [3]福建省科技厅产学研合作示范基地,福建宁德352100

出　　处：《粮食与油脂》2023年第1期25-28,33,共5页Cereals & Oils

基　　金：福建省自然科学基金项目(2021J05257);宁德师范学院创新团队项目(2022T01、2020Z01、2019T02)。

摘　　要：阐述了柳叶蜡梅的营养成分、挥发油类、黄酮类、生物碱类、萜类、香豆素类等物质,从体内外研究总结了柳叶蜡梅潜在的生物活性,并对其未来发展方向进行展望,以期加快柳叶蜡梅的开发利用。The nutritional components,volatile oils,flavonoids,alkaloids,terpenoids,coumarins and other substances of Chimonanthus salicifolius were described.The potential biological activities of Chimonanthus salicifolius were summarized from in vivo and in vitro studies,and the future development direction of Chimonanthus salicifolius was prospected in order to accelerate the development and utilization of Chimonanthus salicifolius.

关 键 词：柳叶蜡梅 化学成分 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]