苦荞叶营养价值分析及其应用的研究现状  

Research Status of Nutritional Value Analysis and Application of Tartary Buckwheat Leaves

作　　者：冯瑜霞 程哲 李云龙 FENG Yuxia;CHENG Zhe;LI Yunlong(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《食品研究与开发》2023年第20期207-211,共5页Food Research and Development

基　　金：国家现代农业产业技术体系建设专项(CARS-07-E-2);山西省现代农业杂粮产业技术体系建设(2023-03)。

摘　　要：苦荞是我国古老的栽培作物之一,有较高的营养价值和药用价值,随着人们生活水平的不断提高,苦荞保健功能食品受到越来越多的青睐。苦荞叶中富含黄酮化合物和膳食纤维等营养成分,具有降血脂、降血糖、抗氧化、抗癌等多种功效,该文对苦荞叶的营养价值及其在食品中的应用进行综述,为苦荞叶的充分利用提供参考。Tartary buckwheat is one of the ancient cultivated crops in China with high nutritional value and medicinal value.With the continuous improvement of people's living standards,health functional food made from tartary buckwheat becomes popular.Tartary buckwheat leaves are rich in flavonoids,dietary fiber,and other nutrients,and have many effects such as lowering blood lipid and blood sugar and resisting oxidation and cancer.This paper reviewed the nutritional value of tartary buckwheat leaves and their application in food,so as to provide references for the full utilization of tartary buckwheat leaves.

关 键 词：苦荞 苦荞叶 营养价值 食品 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]