竹笋活性成分及其营养功能研究进展  

Research Progress in Bioactive Ingredients and Nutritional Functions of Bamboo Shoots

作　　者：李欣琪 李湘銮 张鹰[1] 钱敏[1] 白卫东[1] 赵文红[1] LI Xinqi;LI Xiangluan;ZHANG Ying;QIAN Min;BAI Weidong;ZHAO Wenhong(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品研究与开发》2024年第10期203-208,共6页Food Research and Development

基　　金：广东省驻镇帮镇扶村农村科技特派员项目(KTP20210383)。

摘　　要：竹笋是我国传统且常见植物,营养成分丰富,是一种天然绿色食品,其蛋白质含量较高,脂肪和糖分含量低,含有多种人体必需的微量元素、氨基酸及一些生物活性成分,如多糖、多酚、甾醇等化合物,具有滋阴清热、补脾益肺、清热化痰等功效。该文对竹笋生物活性成分进行综述,并总结竹笋活性成分在调节糖脂代谢、抗氧化、降血脂、抗炎等方面可能存在的机制,以期提高竹笋的资源利用率,为竹笋相关活性成分在食品工业中的应用提供更多的参考。Bamboo shoots are common plants with rich nutrients in China.They are natural green food,with high protein content and low fat and sugar content,containing a variety of essential trace mineral elements,amino acids,and bioactive components,such as polysaccharides,polyphenols,and sterols,which endow bamboo shoots with the effects of nourishing yin and clearing heat,tonifying spleen and invigorating lung,and removing heat and resolving phlegm.The bioactive components of bamboo shoots and the possible mechanisms of the active components in regulating glucose and lipid metabolism,reducing oxidative stress and inflammation,and lowering blood lipids were introduced,with a view to improving the resource utilization of bamboo shoots and providing more evidence to support the application of active components of bamboo shoots in the food industry.

关 键 词：竹笋 多糖 多酚 甾醇 营养功能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]