欧李的成分、挥发性风味及生物活性研究进展  

Progress in the study of composition,volatile flavor compounds and bioactivity of Chinese dwarf cherry

作　　者：化清莹 魏涛[1] 韩伟 吴国浩 刘倩 HUA Qingying;WEI Tao;HAN Wei;WU Guohao;LIU Qian(College of Biochemical Engineering,Beijing Union University,Beijing 100023,China;Beijing Key Laboratory of Bioactive Substances and Functional Foods,Beijing Union University,Beijing 100191,China;Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Beijing Tong Ren Tang Co.,Ltd.,Beijing 100010,China)

机构地区：[1]北京联合大学生物化学工程学院,北京100023 [2]北京联合大学生物活性物质与功能食品北京市重点实验室,北京100191 [3]国家粮食和物资储备局科学研究院,北京100037 [4]中国北京同仁堂(集团)有限责任公司,北京100010

出　　处：《食品与机械》2024年第12期186-192,共7页Food and Machinery

基　　金：北京联合大学校级科研项目(编号:ZK10202204);北京联合大学教改项目(编号:JJ2023Y019);“十四五”国家重点研发计划项目(编号:2023YFA0914700)。

摘　　要：欧李果实中含有钙、磷等多种矿质元素,以及丰富的多酚类物质,具有独特的花香型风味特征,其种仁中还含有丰富的蛋白质、脂肪和多种药用成分,具有抗炎、抗氧化、调节血脂和抑菌等生物活性,是第三代水果的典型代表。文章系统综述了欧李果实中主要营养功效成分的组成与含量,探讨了果实成熟期和品种对其挥发性风味成分的影响,总结了欧李的主要生物功效,并分析了欧李开发利用所面临的问题与机遇。The fruit of Chinese dwarf cherry is a rich source of essential minerals,including calcium and phosphorus,and contains abundant polyphenols,characterized by a distinct floral aroma.Its seed kernel contains rich protein,fat,and various medicinal components,exhibiting anti-inflammatory,antioxidant,lipid-regulating,and antibacterial biological activities,making it a notable representative of the third-generation fruit.In this review,the composition and content of the main nutritional components in Chinese dwarf cherry fruit were summarized,and the effects of fruit maturity and variety on the volatile flavor components were discussed.Moreover,the main biological effects of Chinese dwarf cherry were summarized,and the problems and opportunities in the development and utilization of plum were also analyzed.

关 键 词：欧李 成分 挥发性风味物质 生物活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]