蔓越莓原花青素提取纯化技术及活性研究进展  

Research Progress on the Extraction,Purification Process and Activity of Vacinium macrocarponn Proanthocyanins

作　　者：韩宇璇 隋美楠 宋婷玉 姜龙洋 申健[1,2] 刘德江 HAN Yuxuan;SUI Meinan;SONG Tingyu;JIANG Longyang;SHEN Jian;LIU Dejiang(College of Biology and Agriculture,Jiamusi University,Jiamusi 154007,China;China-Ukraine Agriculture&Forestry Technology Development and Application International CooperationJoint Lab.,Jiamusi 154007,China)

机构地区：[1]佳木斯大学生物与农业学院,黑龙江佳木斯154007 [2]中-乌农林技术开发与应用国际合作联合实验室,黑龙江佳木斯154007

出　　处：《中国果菜》2024年第10期36-40,46,共6页China Fruit & Vegetable

基　　金：黑龙江省教育厅基本科研业务费基础研究项目(22KYYWF0655)。

摘　　要：蔓越莓是一种富含多种维生素和酚类化合物的浆果,所含的原花青素对人体十分有益,提高蔓越莓原花青素提取率和纯度对于开发蔓越莓的相关产品、增加附加值具有重要的意义。本文系统总结了蔓越莓原花青素的提取和纯化工艺,深入探讨了其作为天然活性成分在预防心血管疾病、抗癌、抗菌和抗氧化等方面的功效,以期促进蔓越莓中原花青素的提取、纯化及开发利用。Vacinium macrocarponn is a berry rich in various vitamins and phenolic compounds,and its proanthocyanins are very beneficial to humans.Improving the purification and extraction rate of V.macrocarponn proanthocyanins are of great significance to develope products related to V.macrocarponn,and increase their added value.This article systematically summarized the extraction and purification process of V.macrocarponn proanthocyanins,as well as their functions in preventing cardiovascular disease,anti-cancer,antibiosis and antioxidant in order to promote the extraction and purification of V.macrocarponn proanthocyanins and further promote the development of the industry.

关 键 词：蔓越莓 原花青素 提取纯化 抑菌 

分 类 号：TQ281.1[化学工程—有机化工]