野生樱桃李的功能性分析及其在功能性食品中的应用进展  

Functional Analysis of Wild Sour Plum and Its Application Advances in Functional Food

作　　者：纪永梅 纪剑 美合日阿依·喀迪尔 尼格尔热依·亚迪卡尔 JI Yongmei;JI Jian;MEIHERAY Kadir;NIGARY Yadikar(Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;School of Food Science,Jiangnan University,Wuxi 214100,Jiangsu,China)

机构地区：[1]新疆农业大学,新疆乌鲁木齐830052 [2]江南大学食品学院,江苏无锡214100

出　　处：《食品研究与开发》2025年第7期197-202,共6页Food Research and Development

基　　金：新疆维吾尔自治区自然科学基金项目(2022D01A197)。

摘　　要：新疆野生樱桃李果实味道酸甜可口且富含有机酸、天然色素、果胶、多种维生素和微量元素,同时富含多酚、活性色素和全营养氨基酸等,其功能性成分具有开发功能性食品的良好前景。基于此,该文通过分析野生樱桃李的功能性成分,并探讨其在功能性食品产业中的应用进展,为野生樱桃李相关产品开发利用提供进一步的理论依据。Prunus cerasifera Ehrh.exhibits a delightful sweet-sour flavor and is rich in organic acids,natural pigments,pectin,vitamins,and trace elements,as well as polyphenols,active pigments,and complete nutritional amino acids.These functional components demonstrate its promising potential for the development of functional food products.Based on this,this paper analyzed the functional components of wild sour plum and discussed its application advances in the functional food industry,so as to provide a further theoretical basis for the development and utilization of related products of wild sour plum.

关 键 词：野生樱桃李 功能成分 功能性食品 功效作用 应用进展 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]