沙枣的主要活性物质及其在食品中的应用  

Main Functional Substances of Elaeagnus angustifolia and its Application in Food

作　　者：王天 林祥娜 刘军[1] 刘云国 WANG Tian;LIN Xiangna;LIU Jun;LIU Yunguo(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China;College of LifeSciences,Linyi University,Linyi 276000,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]临沂大学生命科学学院,山东临沂276000

出　　处：《中国果菜》2023年第8期42-48,共7页China Fruit & Vegetable

基　　金：山东省重点研发计划项目(2019YYSP026)。

摘　　要：沙枣的各个部位如果实、花、叶、树皮等都可用作药材。沙枣果实含有丰富的蛋白质、多糖、黄酮类、酚类、鞣质等生物活性物质,具有增加机体免疫能力、降糖、降低胆固醇、抗炎、抗菌、抗氧化、抗疲劳、抗腹泻等多种药理作用,可被加工制作成饮料、果酱和饼干等多种产品。本文主要综述了沙枣果实中的生物活性成分、药理作用及其在食品中的应用方式,以期为沙枣资源的开发与综合利用提供参考。All parts of Elaeagnus angustifolia L.can be used as medicinal herbs,such as seeds,flowers,leaves,bark,etc.The fruit of E.angustifolia L.contains rich bioactive substances such as proteins,polysaccharides,flavonoids,phenols,and tannins.E.angustifolia L.fruit has various pharmacological effects such as increasing the body’s immune capacity,lowering blood sugar,cholesterol,anti-inflammatory,antibacterial,antioxidant,anti fatigue,and anti diarrhea.The fruit of E.angustifolia L.can be processed into various products such as beverage,jam,and biscuits.This article mainly reviewed the bioactive components,pharmacological effects,in the fruit of E.angustifolia L.,and their applications in food in order to provide reference for the development and comprehensive utilization of E.angustifolia L.resources.

关 键 词：沙枣 功能物质 生物活性 食品加工 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]