亚麻籽主要功能成分及其生物活性研究进展  

Research progress on main functional components and biological activity of Linum usitatissimum L.

作　　者：邹仙果 关晓倩 郑淼 曹宇钦 邓泽元[2] 杨开[1] 能静 ZOU Xianguo;GUAN Xiaoqian;ZHENG Miao;CAO Yuqin;DENG Zeyuan;YANG Kai;NENG Jing(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2024年第3期366-373,共8页Food and Fermentation Industries

基　　金：国家自然科学基金青年基金项目(32302016);浙江省“尖兵”“领雁”研发攻关计划项目(2022C04021)。

摘　　要：亚麻籽是一种营养价值极高的功能食品,富含不饱和脂肪酸、亚麻籽胶、木酚素和环肽等功能活性成分,具有抗氧化、抗炎、抗癌、抗高血压和预防心血管疾病等多种功效。该文综述了亚麻籽的主要功能成分及其近年来在生物活性方面的研究,着重介绍了环肽在结构、提取分离方法、活性功效方面的研究进展,并基于现有研究提出值得进一步挖掘的方向,以期为亚麻籽在功能食品领域的深入研究及开发利用提供理论依据和参考。Flaxseed is a functional food with high nutritional value,which is rich in unsaturated fatty acids,flaxseed gum,lignans,cyclolinopeptides,and other bioactive compounds,showing various biological effects,such as antioxidation,anti-inflammation,anti-cancer,anti-hypertension,and preventing cardiovascular diseases.This paper reviewed the main functional components of flaxseed and its recent research in bioactivities,emphatically introducing the research progress of cyclolinopeptides in terms of structure,extraction and isolation methods,and functional activity,and further proposed the direction that needed to be explored based on current research.Therefore,this review is anticipated to provide a theoretical basis and reference for the in-depth research and development and utilization of flaxseed in the field of functional foods.

关 键 词：亚麻籽 脂肪酸 木酚素 环肽 生物活性 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]