紫甘薯花青素类成分研究进展  

Research Progress of Anthocyanins in Purple Sweet Potato

作　　者：赵怡君 ZHAO Yijun(Xihua University,Chengdu 610039,China)

机构地区：[1]西华大学,四川成都610039

出　　处：《食品安全导刊》2024年第8期142-144,共3页China Food Safety Magazine

摘　　要：甘薯是世界十大粮食作物之一,紫甘薯是甘薯的新品种,营养价值高,具有一定的抗氧化、保肝、抗肿瘤等药理活性,已成为近年来食品与药品研究的热点。紫甘薯花青素类成分含量高,提取成本低,具有较高的应用价值。本文综述了近10年来紫甘薯花青素类化学成分及营养价值研究进展,为后续紫甘薯研究提供参考。Sweet potato is one of the top ten food crops in the world,and purple sweet potato is a new variety of sweet potato,with high nutritional value,certain antioxidant,hepatoprotective,anti-tumor and other pharmacological activities,has become a hot spot in food and drug research in recent years.Purple sweet potato has high anthocyanin content,low extraction cost,and high application value.In this paper,the research progress on the chemical composition and nutritional value of anthocyanins in purple sweet potato in the past 10 years was reviewed,so as to provide reference for subsequent research on purple sweet potato.

关 键 词：紫甘薯 花青素 化学成分 营养价值 

分 类 号：TS264.4[轻工技术与工程—发酵工程]