无花果营养成分及生物活性研究进展  

A Review of Nutritional Components and Biological Activity of Ficus carica

作　　者：刘鹏莉 陈英乡[1] 遇艳萍[1] 于学娟[1] 李钢[1] 邹晓宇 LIU Pengli;CHEN Yingxiang;YU Yanping;YU Xuejuan;LI Gang;ZOU Xiaoyu(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai 264670,China;Weihai Education and Teaching Research Institute,Weihai 264200,China)

机构地区：[1]烟台职业学院食品与生化工程系,山东烟台264670 [2]威海市教育教学研究院,山东威海264200

出　　处：《食品工业科技》2023年第6期424-431,共8页Science and Technology of Food Industry

基　　金：烟台职业学院校本科研项目(2020XBYB007);烟台职业学院博士科研基金项目(2020002)。

摘　　要：无花果是一种药食两用型水果,口感酸甜、肉质软糯,深受消费者喜爱。无花果富含糖、氨基酸、多酚等营养成分,具有很高的营养价值。无花果具有抗氧化、抗肿瘤、降血脂等生物活性,是开发功能性食品的优质资源。本文对无花果的营养成分进行介绍,分析其抗氧化、降血脂、抗肿瘤、抗炎及抗菌等方面的生物活性,并对无花果的研究方向进行展望,旨在为无花果功能性食品的开发和产业化提供理论依据。Ficus carica is a kind of edible medicinal fruit, which is accepted by mostly customer because its sweet and sour taste and soft fleshy. Ficus carica is rich in nutritional components such as sugar, amino acids and polyphenols, which has high nutritional values. Ficus carica has significant physiological activities such as antioxidant, antitumor, and lowering blood lipid, which makes it high-quality resource for functional foods. In this paper, the nutritional compositions and biological activities such as antioxidant, lowering blood lipid, antitumor, anti-inflammatory and anti-microbico of Ficus carica are reviewed, and the future research directions are prospected. This paper provides theoretical basis for further development and industrialization of Ficus carica functional food.

关 键 词：无花果 营养成分 生物活性 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]