芜菁功能成分及其功能性食品研究进展  

Research progress on functional components and functional foods of Brassica rapa L.

作　　者：陈文彬 石会玲 CHEN Wen-Bin;SHI Hui-Ling(Department of Pharmaceutical Engineering,Jiangxi Management Vocational College,Nanchang 330200,China)

机构地区：[1]江西管理职业学院制药工程系,南昌330200

出　　处：《食品安全质量检测学报》2025年第7期148-156,共9页Journal of Food Safety and Quality

基　　金：新疆维吾尔自治区重点研发项目(2022B02058)。

摘　　要：芜菁(Brassica rapa L.)为十字花科芸薹属两年生草本植物,是一种药、食、饲三用的特色食用植物资源,功能性成分种类丰富且含量较高,不同功能成分含量因生长环境不同存在一定的差异。本文对近年来芜菁功能成分及功能性食品开发利用研究进展进行综述,介绍芜菁中的维生素、氨基酸、矿物质元素、多糖、黄酮类化合物、皂苷类化合物等功能成分种类、含量及生理功能的研究现状,指出功能性成分分析研究和功能性食品开发存在的不足,同时对芜菁产业的未来发展进行展望,旨在为深入研究芜菁的功能成分以及推动功能性食品的开发与利用提供有价值的参考。Brassica rapa L.,a biennial herb belonging to the genus Brassica of the family Cruciferae,is a unique edible plant resource with medicinal,food,and feed uses.It is rich in various functional components with high content,which vary due to different growth environments.This paper reviewed the recent research progress on the functional components of Brassica rapa L.and the development and utilization of functional foods.It introduced the research status of functional components such as vitamins,amino acids,mineral elements,polysaccharides,flavonoids,and saponins in Brassica rapa L.,including their types,content,and physiological functions.It pointed out the deficiencies in the analysis and research of functional components and the development of functional foods.Simultaneously,it provided an outlook on the future development of the Brassica rapa L.industry,aiming to provide valuable references for further research on the functional components of Brassica rapa L.and promote the development and utilization of functional foods.

关 键 词：芜菁 功能性成分 功能食品 开发利用 

分 类 号：S63[农业科学—蔬菜学]