竹笋膳食纤维生物活性研究现状与展望  

Research on Biological Activity of Dietary Fiber from Bamboo Shoots:Current Status and Prospects

作　　者：郭玉红 门德盈 赵一鹤 Guo Yuhong;Men Deying;Zhao Yihe(Yunnan Academy of Forestry and Grassland,Kunming 650201,China)

机构地区：[1]云南省林业和草原科学院,昆明650201

出　　处：《世界竹藤通讯》2024年第2期84-90,共7页World Bamboo and Rattan

基　　金：云南省高新技术产业发展项目(云高新产业发展201706);云南省吴良如专家工作站(202305AF150050)。

摘　　要：竹笋及其加工剩余物中含有丰富的膳食纤维,虽然其具有良好的食品开发价值,但利用率较低,资源浪费严重。竹笋膳食纤维在降糖、降脂和抗氧化等方面具有良好的生物活性,是功能食品的潜在原料。充分利用竹笋膳食纤维有利于提高竹笋附加值。文章梳理、总结了竹笋膳食纤维制备方法和生物活性等方面的研究成果,提出了今后的研究重点,旨在为深入研究竹笋膳食纤维制备技术、功能活性作用机制及其应用提供参考。Bamboo shoots and their processing residues are rich in dietary fibre.Although with good value for food development,the dietary fibre has a low utilization rate,resulting in a serious waste of resources.The dietary fibre in bamboo shoot has good biological activities in terms of hypoglycemia,hypolipidemia and antioxidant,which is a potential raw material for functional food.Making full use of the dietary fibre is conducive to increasing the added value of bamboo shoots.This paper reviews and summarizes the research findings on the preparation methods and biological activities of bamboo shoot's dietary fiber,and proposes the future focus on research,aiming to provide references for the in-depth research on the technology for bamboo shoot based dietary fiber preparation,the action mechanism of its functional activity and the application of the action mechanism.

关 键 词：竹笋 膳食纤维 生物活性 制备技术 作用机制 高值化利用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]