黄芪活性成分生理功能及在食品中的应用研究进展  

Research progress on physiological function of active components of Astragalus and their application in food

作　　者：李明泽[1] 李国锋[2] 黄玉龙[1] 张霁红[1] 张芳[1] LI Mingze;LI Guofeng;HUANG Yulong;ZHANG Jihong;ZHANG Fang(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农业科学院,甘肃兰州730070

出　　处：《食品与发酵工业》2024年第13期398-407,共10页Food and Fermentation Industries

基　　金：甘肃省农业科学院青年基金项目(2022GAAS53);兰州市青年科技人才创新专项项目(2023-QN-136);甘肃省现代丝路寒旱农业科技支撑项目(GSLK-2022-13);甘肃省农业科学院重点研发项目(2023GAAS14)。

摘　　要：黄芪作为最为常用的中药材,含有多种活性成分,其中最主要的有黄芪甲苷、黄芪黄酮和黄芪多糖。这些成分赋予黄芪提高机体免疫力、抗疲劳、消炎、保护心脑血管、保护内脏组织、抗癌抗肿瘤等多种药理作用,文章从黄芪活性成分的生理功能及在食品中的应用研究进展等方面进行综述,以期为黄芪及其活性成分在食品工业中的进一步开发应用提供理论参考。Astragalus,as the most commonly used traditional Chinese medicinal herb,contains various active components,the most important of which are astragaloside Ⅳ,flavonoids,and polysaccharides.These components endow Astragalus with a variety of pharmacological effects such as immunity enhancement,anti-fatigue,anti-inflammatory,cardiovascular and cerebrovascular protection,visceral tissue protection,anti-cancer,anti-tumor,etc.The article reviews the physiological functions of the active components of Astragalus and their application in food,with the aim of providing theoretical references for the further development and application of Astragalus and its active components in the food industry.

关 键 词：黄芪 活性成分 黄芪甲苷 黄芪多糖 黄芪黄酮 

分 类 号：TS201.4[轻工技术与工程—食品科学]