降尿酸功能食品研究进展  

Research Progress on Uric Acid-lowering Functional Food

作　　者：徐冉月 涂欣雨 高如心 黄昆仑[1,2] 贺晓云[1,2] XU Ranyue;TU Xinyu;GAO Ruxin;HUANG Kunlun;HE Xiaoyun(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Special Food Research Center,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学特殊食品研究中心,北京100083

出　　处：《食品研究与开发》2023年第15期219-224,共6页Food Research and Development

摘　　要：近年来,通过饮食调节来调控机体尿酸水平成为一种重要手段,该文就具有降低尿酸作用的食物原料和我国近几年研发的降尿酸食品进行调研,统计各类原料的使用情况并分析降尿酸食品形态及研发状况,探讨我国降尿酸食品的开发进展,以期为后续相关产品的开发提供参考。Recently,it has become an important means to regulate the body's uric acid level through dietary regulation.This paper investigated the edible raw materials that could reduce uric acid and the uric acid-lowering food developed in China in recent five years,counted the use of various raw materials,and analyzed the research and development status of uric acid-lowering food types.The development progress on uric acid-lowering food in China was discussed in order to provide references for the development of subsequent related products.

关 键 词：高尿酸血症 降尿酸 原料 食品形态 产品开发 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]