莲子活性成分及其应用研究进展  

Research Progress on Active Ingredients and Their Applications in Lotus Seeds

作　　者：闫庆康 李向 杨东杰 王萌 于滨 YAN Qingkang;LI Xiang;YANG Dongjie;WANG Meng;YU Bin(Shandong Kang Yuan Tang Pharmaceutical Co.,Ltd.,Jining 277600,China)

机构地区：[1]山东康源堂药业股份有限公司,山东济宁277600

出　　处：《食品安全导刊》2025年第8期120-123,共4页China Food Safety Magazine

基　　金：山东省重点区域引进急需紧缺人才项目(济发改合作[2024]253号)。

摘　　要：莲子作为药食两用的功能性资源,以其独特的营养价值和丰富的生物活性成分,在食品工业和药品开发领域受到广泛关注。莲子含有多酚、多糖、类黄酮等多种活性成分,具有抗氧化、抗衰老、改善胃肠功能等生理功能,使其在食品工业、保健品和化妆品领域展现出广阔的应用前景。然而,莲子活性成分的体内作用机制研究不足、转化效率低、标准化体系缺失等问题,制约了其产业化进程。未来需聚焦莲子活性成分的生理功能机制研究、加工技术创新及标准体系建设,以加速其高值化应用与市场推广。Lotus seeds,as a functional resource for both medicine and food,have attracted widespread attention in the food industry and drug development due to their unique nutritional value and rich bioactive ingredients.Lotus seeds contain various active ingredients such as polyphenols,polysaccharides,flavonoids,etc.,which have physiological functions such as antioxidant,anti-aging,and improving gastrointestinal function,making them have broad application prospects in the food industry,health products,and cosmetics.However,the insufficient research on the in vivo mechanism of action of active ingredients in lotus seeds,low transformation efficiency,and lack of standardized systems have hindered their industrialization process.In the future,it is necessary to focus on the physiological function mechanism research,processing technology innovation,and standard system construction of active ingredients in lotus seeds,in order to accelerate their high-value application and market promotion.

关 键 词：莲子 活性成分 加工技术 功能特性 高值加工 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]