无花果主要功能成分及其生物活性研究进展  

Research Progress on Main Functional Components and Bioactivity of Ficus carica L.

作　　者：张卫平[1,2] 李新生[1,2] 曲东 张芳婷 ZHANG Weiping;LI Xinsheng;QU Dong;ZHANG Fangting(School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China;Shaanxi Provincial Key Laboratory of Resource Biology,Hanzhong 723000,Shaanxi,China;Baoji Jintai District Food and Drug Safety Inspection and Testing Center,Baoji 721000,Shaanxi,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723000 [2]陕西省资源生物重点实验室,陕西汉中723000 [3]宝鸡市金台区食品药品安全检验检测中心,陕西宝鸡721000

出　　处：《食品研究与开发》2023年第20期212-218,共7页Food Research and Development

基　　金：陕西省科技厅省级重点实验室专项项目(2018SZS-27)。

摘　　要：无花果资源药食两用,营养丰富,含有多种功能活性成分,果肉、枝叶、根皮皆有利用价值。在查阅国内外近年来无花果功能成分提取、分离纯化鉴定、生物活性与药理研究、功能保健食品开发等方面文献的基础上,综述无花果多糖、黄酮、多酚类化合物、香豆素类化合物成分等生物活性的研究进展,重点对无花果的抗氧化、抗癌、抑菌、降血糖活性进行总结和比对分析,旨在为无花果资源的综合利用和功能性食品的开发提供参考。Ficus carica L.(fig),an edible and medicinal plant,is rich in nutrition and contains a variety of functional active components.The pulp,branches,leaves,and root bark are all valuable.This study,after consulting the literature in China and abroad on component extraction,separation,purification,identification,biological activity,pharmacology,and functional health food development of fig in recent years,reviewed the advances in polysaccharides,flavonoids,polyphenols,and coumarins,as well as biological activities of fig,summarized and compared the antioxidant,anticancer,antibacterial,and hypoglycemic activities,aiming to provide a reference for the comprehensive utilization of fig resources and the development of functional foods.

关 键 词：无花果 功能成分 多糖 黄酮 多酚 香豆素类 生物活性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]