蝉花营养价值及在食品中应用研究进展  

Research Progress on the Nutritional Value and Application of Isaria cicadae Food

作　　者：任立凯 纪伟 刘晓梅 王一璞 苏文英 尚庆伟 REN Likai;JI Wei;LIU Xiaomei;WANG Yipu;SU Wenying;SHANG Qingwei(Lianyungang Academy of Agricultural Science,Lianyungang 222000;Qinghai Normal University,Xining 810000;Lianyungang Gardening Vegetable Guidance Station,Lianyungang 222000)

机构地区：[1]连云港市农业科学院,连云港222000 [2]青海师范大学,西宁810000 [3]连云港市园艺蔬菜指导站,连云港222000

出　　处：《食品工业》2025年第1期154-160,共7页The Food Industry

基　　金：江苏省重点研发计划项目(BE2023376);连云港市科协软课题(重点资助)研究项目(Lkxzd2405);连云港市财政专项(QNJJ2410);连云港市科技计划重点研发项目(SF24蝉花)。

摘　　要：蝉花在我国有着悠久的食药用历史,近年来,蝉花子实体作为一种新兴的食品原料受到广泛关注。蝉花不仅以其独特的口感风味赢得消费者的喜爱,还因其丰富的营养成分和多种潜在的健康益处而备受推崇。对蝉花的研究主要集中在其营养成分、活性成分及其功能研究等方面,显示出其在食品和药品领域的巨大潜力。然而,蝉花在产品开发方面的研究仍显不足,特别是在加工技术、产品开发及市场应用等方面。综述蝉花的营养成分、活性成分和生物活性,以及其在产品开发中的研究进展,旨在为后续蝉花产品的研究与开发提供参考。Isaria cicadae has a long history of medicinal and edible use in China.In recent years,the fruiting bodies of Isaria cicadae have gained widespread attention as an emerging food ingredient.Isaria cicadae is highly regarded not only for its unique flavor and texture,but also for its rich nutritional content and numerous potential health benefits.Current research on Isaria cicadae primarily focuses on its nutritional and active components,as well as its functional properties,highlighting its significant potential in the food and pharmaceutical industries.However,research on Isaria cicadae as a food ingredient remains insufficient,especially in terms of processing techniques,product development,and market applications.It provides a comprehensive review of the nutritional components,active compounds,biological activities,and research progress of Isaria cicadae in food applications,aiming to offer reference and guidance for further research and development of Isaria cicadaebased food products.

关 键 词：蝉花 营养成分 活性成分 蝉花食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]