豌豆营养价值与开发利用研究进展  

Analysis on the progress of nutritional value and utilization about the pea

作　　者：孙龙清 李莉[1] 韩雪松 陈宏伟[1] 刘良军[1] 刘昌燕[1] SUN Long-qing;LI Li;HAN Xue-song;CHEN Hong-wei;LIU Liang-jun;LIU Chang-yan(Food Crops Institute,Hubei Academy of Agricultural Sciences/Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement,Wuhan 430064,China)

机构地区：[1]湖北省农业科学院粮食作物研究所/粮食作物种质创新与遗传改良湖北省重点实验室,武汉430064

出　　处：《湖北农业科学》2022年第23期111-116,172,共7页Hubei Agricultural Sciences

基　　金：国家重点研发计划项目(2019YFD1001305,2019YFD1001300);国家现代农业产业技术体系建设项目(CARS-08);湖北省农业科技创新中心项目(2021-620-000-001-01)。

摘　　要：对菜用豌豆(Pisum sativum L.)和干子粒豌豆中营养成分的研究进行了综述,详细归纳了加工因素对菜豌豆营养活性物质变化的影响,并总结了豌豆作为饲料在养殖产业中的利用价值,以及近年来其药理学特殊活性成分在人类疾病治疗中的开发应用。结合当下的研究热点和前景对开拓特色功能豌豆的研究进行了探讨和展望。The nutritional components of the vegetable peas and dried grain were reviewed,and then the effects of processing factors on the changes of nutritive active substances in vegetable peas were summarized in detail.In this paper,the utilization value of peas as feed in the breeding industry,as well as the development of its special pharmacological active ingredients for the treatment of human diseases in recent years were also introduced.Combining with the current research hotspots,the prospective applications of the pea as a functional crop were discussed and prospected.

关 键 词：豌豆(Pisum sativum L.) 营养 活性 利用 

分 类 号：S643.3[农业科学—蔬菜学]