螺旋藻的主要成分及生理功能研究进展  

Research Progress on the Main Components and Physiological Functions of Spirulina

作　　者：李雪贤 刘洋 皮杰 桂雨婷 陆娟娟 LI Xuexian;LIU Yang;PI Jie;GUI Yuting;LU Juanjuan(Hunan Applied Technology University,College of Agriculture and Forestry Science and Technology,Changde,Hunan 415000,China;South China Agricultural University,College of Marine Sciences,Guangzhou,Guangdong 510000,China)

机构地区：[1]湖南应用技术学院农林科技学院,湖南常德415000 [2]华南农业大学海洋学院,广东广州510000

出　　处：《水产养殖》2025年第2期37-42,共6页Journal of Aquaculture

基　　金：湖南省教育厅科学研究项目(22C1200);湖南省普通高等学校教学改革研究(HNJG-20231568);湖南省水产养殖类专业校企合作创新创业教育基地(82);湖南应用技术学院水产养殖重点建设学科[XKJS(HY2017)-1]。

摘　　要：简述了螺旋藻的主要营养成分,及其对人和动物生长、抗氧化、降血脂、抗癌和免疫反应等方面的生理作用。指出,随着螺旋藻规模化生产程度的提高,其在培养过程中,存在生产成本高、采集困难等问题。提出,只有深入研究螺旋藻活性成分的作用机制和具体功能,才能使螺旋藻产品在保健食品、辅助医疗和饲料工业等方面发挥更大的作用。This paper briefly reviewed the main composition of Spirulina and its physiological effects on improves growth,antioxidant,hypolipidemic,anticancer,and immune response.It is pointed out that the large-scale production of spirulina has increased,there are still problems such as high production costs and collection difficulties in the cultivation process.This paper proposes that only in-depth research on the mechanism of action and specific functions of Spirulina’s active ingredients.In this way Spirulina products can play a greater role in the health food,auxiliary medicine and the feed industry.

关 键 词：螺旋藻 藻多糖 藻蓝蛋白 抗炎 抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]